Species: Annuum, Easy to grow, High yield, Hot, Mexican

Belonging to the Capsicum annuum species, Pequin Chilli thrives in Mexican wild environments. Its small, elongated oval pods, measuring 1-1.5 cm long and 0.5 cm wide, boast a deceiving intensity.

Taste Profile

Pequin Chilli offers a multifaceted taste experience, characterized by smoky, citrusy, and nutty notes, complemented by a hint of smokiness. Ideal for pickling or adding fiery flair to salsas and soups.

Heat Level

With an upper mid-level heat, Pequin Chilli delivers a potent kick that ignites the palate. Its fiery intensity demands respect in culinary applications. It is rated around 30,000 to 60,000 SHU on the Scoville scale.

Texture and Appearance

The diminutive pods of Pequin Chilli possess a slightly elongated oval shape. While initially green, they mature into a striking bright red or red-orange hue. Drying deepens their colour to a brownish-red, retaining their fiery potency.

Size of Plant

Pequin Chilli plants exhibit compact growth, making them suitable for gardens of all sizes. Despite their small stature, they prove to be prolific producers, adorned with clusters of fiery red pods.

Culinary Uses

These fiery gems are versatile in culinary applications. Their intense heat and complex flavour make them perfect for pickling, enhancing salsas, soups, and any dish requiring a fiery kick. Green pods are commonly pickled, while red ones are favored for drying.

Growing and Care

Pequin Chilli is easy to cultivate, thriving in warm climates with well-draining soil and ample sunlight. Regular watering and occasional fertilization promote robust growth and abundant pod production. Pruning can help manage size and encourage bushiness.

Fun Facts

Pequin Chilli is known for its resilient nature, thriving in arid conditions.

It has been a staple in Mexican cooking for centuries, contributing its unique flavour to traditional dishes.

The Aztecs are believed to have cultivated Pequin Chilli over 8,000 years ago.