# Xcatic

Also known as xkatik, xcat'ik, x-cat-ik, xcatik, chile xkat iik, ixcatic.
Species: Capsicum annuum.

Xcatic is a Capsicum annuum cultivar from Yucatán Peninsula, Mexico. Capsi’s sourced range is 19,725–23,695 SHU (Lab-verified). Flavor is slightly sweet, aromatic, faintly citrus, mild-to-medium heat. Used for Used fresh or roasted (tatemado) whole and unpeeled to flavor Yucatecan escabeches of turkey, chicken, fish, and seafood, ground into salsas and crema de chile xcatic, large pods stuffed with cochinita pibil, cheese, or cazón, Also appears in tikin xic and frijol colado. Rarely sold or used dried.. Heat is a range, not a single marketing number.

## Heat sources

- 23,695 SHU · Lab-verified
  Cázares Sánchez, E.; Ramírez Vallejo, P.; Castillo González, F.; Soto Hernández, R. M.; Rodríguez González, M. T.; Chávez Servia, J. L. (2005) Agrociencia · HPLC
  https://www.redalyc.org/pdf/302/30239606.pdf

- 19,725 SHU · Lab-verified
  Mis-Valdez, Y. A.; Hernández Pinto, M. J.; Garruña, R.; Medina Dzul, K. B.; Andueza-Noh, R. H. (2022) Polibotánica · HPLC
  DOI: 10.18387/polibotanica.53.12
  https://doi.org/10.18387/polibotanica.53.12

- 5,000–15,000 SHU · Vendor Claim
  Grupo Alimenticio Vida
  https://gavmerida.com.mx/producto/chile-xcatic-local/

## Heritage

We don't have a documented family for this pepper yet.

## Page sources

- [Larousse Cocina dictionary entry: names, size, pale-yellow appearance, and traditional Yucatecan uses.](https://laroussecocina.mx/palabra/chile-xcatik/)
- [Mis-Valdez et al., Polibotánica 53 (2022): phenotype, dry-matter nutrition, and HPLC pungency of 19,725 SHU for x´catik.](https://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-27682022000100183)
- [Cázares Sánchez et al., Agrociencia 39(6) (2005): HPLC of three Valladolid Xcat ik populations, mean 23,695 SHU.](https://www.redalyc.org/pdf/302/30239606.pdf)
- [CICY chapter on cultivated Yucatán chiles: plant height 35–70 cm, fruit 9.0–17.6 × 2.1–3.4 cm, pale yellow ripening to orange/red.](https://www.cicy.mx/documentos/cicy/sitios/biodiversidad/pdfs/cap7/04%20chiles%20cultivados.pdf)
- [CooksInfo entry on X-cat-ik: Yucatán origin, undulating cone shape, roasting and seafood/poultry uses.](https://www.cooksinfo.com/x-cat-ik-chiles/)
- [Spanish Wikipedia overview of chile xkatik/xcatic: Maya etymology, size, and culinary context.](https://es.wikipedia.org/wiki/Chile_xkatik)
- [INIFAP notice on promoting chile Xcatik and the early Catiknifap selection from Muna, Yucatán.](https://www.gob.mx/inifap/prensa/acciones-para-la-promocion-del-chile-xcatik?idiom=es)
- [La Jornada Maya on the geographic-indication effort covering 54 Yucatán municipalities plus parts of Campeche and Quintana Roo.](https://www.lajornadamaya.mx/yucatan/258726/van-por-la-indicacion-geografica-del-chile-xcatic-xkatik-guero-en-yucatan-para-un-reconocimiento-global)

## FAQ
### How hot is Xcatic?

Capsi’s sourced range is 19,725–23,695 SHU (Lab-verified). 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 Xcatic taste like?

Mild-to-medium heat with a slightly sweet, aromatic, faintly citrus character. The point is perfume and body more than burn; roasting adds a gentle smoky note. Heat varies from pod to pod, as expected in a landrace.

### How do I grow Xcatic?

Xcatic: about 90 days to maturity, tropical climate, full sun, hardiness zones 10-12.

### What can I substitute for Xcatic?

Capsi does not have that recorded yet.

Page: https://web.thecapsi.app/pepper/xcatic
Catalog: https://web.thecapsi.app/data