# NuMex Bailey Piquin

Also known as NuMex Bailey Pequin, Bailey Piquin, Bailey Pequin.
Species: Capsicum annuum.

NuMex Bailey Piquin is a Capsicum annuum selection from New Mexico, United States. Capsi’s sourced range is 97,000 SHU (Lab-verified; typical 97,000). Flavor is smoky, nutty. Used for Dried powder and flakes, salsa, pickles, vinegar infusions, and hot sauce.. Heat is a range, not a single marketing number.
About 3 times a Capsi Jalapeño (31,902 SHU typical).

## Heat sources

- 97,000 SHU · Lab-verified
  Paul W. Bosland and Jaime Iglesias (1992) HortScience 27(8):941-942 · HPLC
  DOI: 10.21273/HORTSCI.27.8.941
  https://doi.org/10.21273/HORTSCI.27.8.941

- 90,000–100,000 SHU · Official breeder
  Danise Coon, Eric Votava, and Paul W. Bosland (2008) NMSU Agricultural Experiment Station Research Report 763 · HPLC
  https://pubs.nmsu.edu/research/horticulture/RR763/

- 100,000 SHU · Official breeder
  Danise Coon, Stephanie Walker, Dennis Lozada, Ivette Guzman, and Paul W. Bosland NMSU Circular 706
  https://pubs.nmsu.edu/_circulars/CR706/index.html

- 40,000–60,000 SHU · Vendor Claim
  (2025) ChilliStuffs
  https://www.chillistuffs.co.za/product/bailey-pequin-chilli-seeds/

- 30,000–60,000 SHU · Vendor Claim
  (2024) Super Hot Chiles / Refining Fire Chiles
  https://www.superhotchiles.com/product/bailey-pequin-pepper-seeds/

## Heritage

Selection

NuMex Bailey Piquin is a selection of Caribbean Mexico piquin accession.

Credit: Paul W. Bosland and Jaime Iglesias · 1991

Parent:
- Caribbean Mexico piquin accession (Not a named variety)

NMSU’s 1992 HortScience release and later cultivar circulars both describe a single-plant selection from an unnamed open-pollinated piquin accession collected in the Caribbean area of Mexico. No second parent is named.

## Page sources

- [Bosland and Iglesias 1992 HortScience cultivar release, full text hosted by the Chile Pepper Institute](https://cpi.nmsu.edu/_assets/documents/Bailey.full_.pdf)
- [ASHS landing page for the 1992 HortScience release, DOI 10.21273/HORTSCI.27.8.941](https://journals.ashs.org/view/journals/hortsci/27/8/article-p941.xml)
- [NMSU Research Report 763, Chile Cultivars of NMSU 1913–2008](https://pubs.nmsu.edu/research/horticulture/RR763/)
- [NMSU Circular 706, Chile Cultivars of NMSU 1913–2022](https://pubs.nmsu.edu/_circulars/CR706/)
- [ChilePlants.com Bailey Piquin plant listing: size, color, height, use](https://www.chileplants.com/search.aspx?SearchName=BAILEYPIQUIN+PEPPER+PLANTS&ProductCode=CHIBAP)
- [Parks Brothers Farm grower notes for Bailey Pequin](https://parksbrothers.com/pequin-pepper/)
- [New Mexico Magazine tasting note by Dave DeWitt](https://www.newmexicomagazine.org/blog/post/ultimate-new-mexico-chile-tasting-guide/)
- [Tomato Growers Supply catalog listing](https://tomatogrowers.com/products/numex-bailey-piquin-chile)

## FAQ
### How hot is NuMex Bailey Piquin?

Capsi’s sourced range is 97,000 SHU (Lab-verified; typical 97,000). Capsi uses a sourced range and a trust tier, not a single marketing number. How we verify heat: https://web.thecapsi.app/learn/heat-and-capsaicin/how-we-measure-heat

### What does NuMex Bailey Piquin taste like?

The official release notes a burn that hits and leaves quickly. Growers also describe a smoky or nutty note once the pods are dried.

### How do I grow NuMex Bailey Piquin?

NuMex Bailey Piquin: about 120 days to maturity, arid subtropical climate, full sun, hardiness zones 9-11.

### What can I substitute for NuMex Bailey Piquin?

Pequín, Chiltepin

Page: https://web.thecapsi.app/pepper/numex-bailey-piquin
Catalog: https://web.thecapsi.app/data