Description
Pequin is a highly underrated chilli, found growing wild in North Mexico / Texas
Mexican/Texan cuisine is known for its heat, in chilli terms most are very low in heat but Pequin is the hardened cowboy of chilli heat
Earthy flavour with huge heat especially for such a tiny chilli
Pequin plants are great producers but the harvesting so labour intensive its not the most widely available chilli
If you want heat though these little pequin devils are up there at 80k-100k or vindaloo heat, so yes hot!
Perfect for any hot dish, especially tex mex, bbq or just seriously hot baked beans aka cowboy style
Hot Heat 80kSHU
Can used to create a marinade or straight into a sauce with the hydration but still providing texture
The pods are whole and include the seeds, however due to the drying process the seeds are sterilised and it is very doubtful a seed will germinate
Each Dried Pod weighs approx 0.2g
Use either crushed up or as is in your food
Grown in Mexico
Packed in a Unit that handles Sesame Seeds, Mustard and Celery
Nutritional Information per 100g
Energy kcals 324
Energy kJ 1355
Protein 10.6g
Fat 5.8g
of which Saturates 0.8g
Carbohydrate 69.9g
of which Sugars 41.1g
Fibre 28.7g
Sodium 91mg
Pequin Chilli - Quick Reference
- What is it? A whole dried chilli selected for its distinctive flavour, heat and culinary character.
- Flavour: Earthy, bright and intensely hot for its tiny size.
- Heat level: Hot, around 40,000-100,000 SHU.
- Origin: Northern Mexico and southern USA.
- How to use: Crush whole into beans, salsas, stews and hot sauces, or infuse into vinegar.
- Pairs well with: Tomato, garlic, cumin, beef, beans and barbecue flavours.
- Compared with similar chillies: Smaller and hotter than De Arbol, with a quick, assertive burn.
- Storage: Keep sealed in a cool, dry place away from direct sunlight.
- Good to know: Whole dried pods can vary naturally in size and shape. Handle hot and superhot chillies carefully and wash hands and utensils after use.
