Pequin Chilli Pepper

Heat 6.5/10

30,000 to 60,000 on the Scoville scale.

Pequin (or piquín) pepper is a hot chilli pepper cultivar commonly used as a spice.

It is classified within variety “glabriusculum” of the species Capsicum annuum.

Pequin peppers (sometimes confused with the Bird's eye chilli) are very hot, often 5-8 times hotter than jalapeños.

Their flavor is described as citrusy, smoky (if dried with wood smoke), and nutty. These little peppers have a fantastic flavor that can really add a deep scent to your sauces and salsas. These are especially tasty when rehydrated, than grilled and sprinkled on your favourite dish.

This chile gives a special kick to your Chili Con Carne and kebabs.

Pequin peppers are highly valued in Mexico, often costing more than 10 times the price of other peppers, but their cultivation is limited due to low seed germination (15% average germination rate) and susceptibility to disease.

It is grown both wild and commercially harvested in Mexico.

Common uses include pickling, salsas, sauces, soups, and vinegars.

The Cholula brand hot sauce lists pequin peppers and chile de Arbol peppers among its ingredients.