Pequín
Also known as Chile Pequin · Piquín
The Pequin (or Piquín) is a tiny but extremely potent Mexican wild-type chili known for its explosive heat and complex smoky-fruity flavor. Despite its small size, it packs a serious punch and is a favorite for hot sauces, salsas, and pickling.
Growing
~100 days to maturity
Fruit size
1–4 cm
Flavor & Use
Smoky, fruity, and nutty with bright floral notes and a clean, intense heat that lingers. Despite the tiny size, the flavor is surprisingly complex.
Culinary
About
Pequin peppers are very small (¼–½ inch long), round to oval “berry-like” pods that grow upright on the plant. They ripen from green to bright red. The skin is thin and the flesh is juicy.
Backstory
One of the oldest cultivated wild-type chiles in Mexico and Central America. The name “Pequín” comes from “piquín,” meaning “small but spicy.” It grows wild in many parts of Mexico and is highly valued for its intense flavor in small quantities. Name derives from Spanish 'pequeño'; evidence of use dates back over 6,500 years; commercially harvested wild in Mexico and prized in Tabasco cuisine.
Appearance
Growing
Heritage
ExplorePeppers bred from Pequín
Sources
FAQ
- How hot is Pequín?
- Capsi’s sourced range is 2,101–97,000 SHU (Lab-verified; typical 29,485). 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 Pequín taste like?
- Smoky, fruity, and nutty with bright floral notes and a clean, intense heat that lingers. Despite the tiny size, the flavor is surprisingly complex.
- How do I grow Pequín?
- Pequín: about 100 days to maturity, subtropical climate, full to partial sun, hardiness zones 8-11.
- What can I substitute for Pequín?
- chile de árbol, cayenne