Pequin PepperPequin pepper is a hot chile pepper cultivar commonly used as a spice. Taxonomically, it is classified within variety glabriusculum of the species Capsicum annuum.
Pequin has a compact habit growing typically 0.3–0.6 meters tall, with bright green, ovate leaves and small fruits that rarely exceed 2 cm in length. Like most chiles, fruits start out green, ripening to brilliant red at maturity. Pequin peppers are very hot, often 13–40 times hotter than jalapeños on the Scoville scale (100,000–140,000 units). Flavor is described as citrusy, smoky (if dried with wood smoke), and nutty.
Chile Pequin, like most chiles, are green when immature, ripen to a bright red
color, and then turn brown. The green pequin chiles are usually sold fresh, and the ripened chiles are usually dried. Dried chiles have a longer shelf life and a more focused
flavor. Chile pequin is a close relative of jalapeno and bell peppers. The seeds and ribs contain most of the capsaicin if you want to sweeten them, or concentrate the heat...
Uses:
Common uses include
pickling,
salsas and
sauces, soups, and vinegars and oils. The popular Cholula brand hot sauce lists piquin peppers and arbol peppers among its ingredients.
Read More at
Wikipedia.
See also
Tepin Pepper,
Sichuan peppercorns.
