Locally grown piquin chillis are highly valued in Mexico, often costing more than 10 times the price of other peppers, but their cultivation is limited due to low seed germination (15% average germination rate).
Piquin chillies are a good source of vitamins A, C, and K, as well as beta-carotene and potassium. The small chillis also contain large amounts of iron, magnesium, and capsaicin, which is a chemical compound that is responsible for their fiery heat and has demonstrated benefits as an anti-inflammatory and antioxidant.
To release the chilli's flavour, roast them briefly in a hot pan. If you roast your chili piquin and then rehydrate it, you can prepare a piquant chili paste with a deliciously spicy taste (you may taste a nice hint of roasted peanuts as well).
Common uses include pickling, salsas, sauces, soups, and vinegars. Many popular Mexican hot sauces (such as Cholula) also list Chili Piquin among its main ingredients.