Pequin pepper
| Pequin pepper | |
|---|---|
 Closeup of fruits, foliage, and flower | |
| Species | Capsicum annuum |
| Cultivar | Pequin |
| Heat |
 Very hot |
| Scoville scale | 30,000–60,000 SHU |
Pequin (or Piquin) pepper (pronunciation: pee/puh-KEEN) is a hot chili pepper cultivar commonly used as a spice. Taxonomically, it is classified within variety glabriusculum of the species Capsicum annuum.[1]
Pequin has a compact habit growing typically 0.3–0.6 meters tall, with bright green, ovate leaves and small berries that rarely exceed 2 cm in length. Like most chilies, the berries 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 (60,000 to 100,000 Units). Flavor is described as citrusy, smoky (if dried with wood smoke), and nutty.[2]
Common uses include pickling, salsas and sauces, soups, and vinegars. The Cholula brand hot sauce lists piquin peppers and arbol peppers among its ingredients.[3]
See also
References
- ↑ Marco Antonio Alvarado Vázquez; Alejandra Rocha Estrada; Sergio Mereno Limón, eds. (2010). De la Lechuguilla a las Biopelículas Vegetales: Las Plantas Útiles de Nuevo León (PDF). Universidad Autónoma de Nuevo León.
- ↑ Miller, Mark (1991). The Great Chile Book. Berkeley, California: Ten Speed Press. pp. 124–125. ISBN 0-89815-428-6.
- ↑ "Nutrition Information", Cholula Website, Last accessed 02 Jul 2009
