Part of Plant Used

Fruit, seeds


Whole fresh or dried or powdered


Jalisco, Mexico

Active Ingredients

Capsicin, carotenoids, flavonoids, volatile oils, steroidal saponins
Pequin (or Piquin) pepper (pronunciation: pee/puh-KEEN) is a hot chili pepper cultivar commonly used as a spice. Taxonomically, it is classified within variety glabriusculum of the species Capsicum annuum.

​Pequin has a compact habit growing typically 0.3–0.6 meters tall, with bright green, ovate leaves and small fruits that rarely exceed 2 cm in length. Like most chiles, fruits start out green, ripening to brilliant red at maturity. Pequin peppers are very hot, often 13–40 times hotter than jalapeños on the Scoville scale (100,000–140,000 units). Flavor is described as citrusy, smoky (if dried with wood smoke), and nutty. 
Common uses include pickling, salsas and sauces, soups, and

vinegars. The popular Cholula brand hot sauce lists piquin peppers
​and arbol peppers among its ingredients.                                 

Pequin: Piquin peppers, or chile pequin as they are also commonly
known, are tiny, brilliantly red chile peppers that grow wild in Mexico.
Almost 10 times hotter than a jalapeno, the tiny pequin swings a
​huge heat hammer. Chile pequin rank 40,000 to 60,000 on the
​Scoville scale or 9-10 on the heat scale! Sometimes confused with chiltepin, chile pequin are slightly larger, more oblong and less round.

The name roughly translates to "tiny chile", they average 1/4" wide and 1/2" long. Because birds don't feel the effects of capsaicins like mammals do these tiny chiles are a favorite of many bird species. Nicknamed "bird chiles", pequin have a complex and fruity flavor beneath the heat that the little birdies must love. Chile Pequin, like most chiles, are green when immature, ripen to a bright red color, and then turn brown. The green pequin chiles are usually sold fresh, and the ripened

​chiles are usually dried. Dried chiles have a longer shelf life and a more focused flavor. Chile pequin is a close relative of jalapeno and bell peppers. The seeds and ribs contain most of the capsaicin if you want to sweeten them, or concentrate the heat... Popular in salsas, hot sauces, vinegars and oils, a couple of these tiny chiles dropped into a pot of soup will give it a nice warmth if you're feeling chilled.The term "pequin chiles" is also used to describe the long red chiles used in ristras. Obviously not chile pequin, these beautiful, long, red chiles can be any number of varieties and heats. The true chile pequin is too small to be of any use in a wreath or ristra, and the word pequin means "small", but the alternative usage seems to have become popular in spite of the issues. Don't be fooled, if you want chile pequin they will be about the size of green peas. 

Chile Pequin Facts:
•    Pequin means "small" or "tiny"
•    Pequin are one of the hottest chiles
•    Chile pequin rank 40,000 to 60,000 Scoville units
•    Also known as bird chiles or mosquito chiles•    Complex flavor to go with the intense heat
•    Most commonly found dried
​•    Pequin chiles are native to Mexico

Piquin Pepper - Jalisco, Mexico  30-50,000 HU

​​Capsicum annuum