Piquin Chilli from Mexico

Hailing from the Mexican state of Tabasco, where it's widely used to make salsa and to add some kick to many local dishes, this tiny Mexican chilli is renowned for giving dishes a fiery, spicy, flavour.

Pequin chilis are quite compact (they rarely exceed 2 cm in length). But don't be fooled by their small size, these chillies are quite strong and can reach 50,000 Scoville Heat Units on average - making them 6x hotter than jalapeños and just a bit less spicy than Birdeye or Habanero.

What Do They Taste Like?

Chili Piquin has a citrusy aroma and a bitter, nutty (almost chocolaty) note. Like most chilies, the berries start out green, ripening to a brilliant red at maturity.

How Are They Used?

From fruits and raw vegetables to chicharrones (fried pork belly), Mexicans love sprinkling Chili Piquin (oftentimes with some lime juice) on a wide range of snacks in a way that hasn't quite caught on elsewhere. 

But these Chillis - and the popular Mexican hot sauce brands like Cholula that they power - are a global favorite and often used as a condiment for eggs and pizza.  

Chefs like to use Chili Pequin to add depth and some nice heat to beans, sauces, soups, stews, and red meat marinades.  An increasing number of pubs have also discovered how well chili pequin's unique nutty flavour complements the taste of hops.