Chile Pequin (Piquín) — Ground Chili (Capsicum annuum)
Chile pequin—also spelled piquín—is a small but very hot Mexican chili, prized for its bright, citrusy bite and clean, fast heat. As a fine powder it seasons salsas, stews, beans and pickles with minimal color and maximum kick.
- Common name: Chile pequin / piquín
- Latin name: Capsicum annuum (small-fruited type)
- Family: Solanaceae
- Origin/Provenance: Mexico; also grown in the USA
- Form: ground powder (very hot)
- Piquancy (site scale): 8/10
- Heat (Scoville guide): ~40,000–60,000 SHU
- Aroma: citrusy, slightly nutty, clean chili heat
Flavor & Aroma
Direct, lively heat with a lemony top note and a quick, clean finish. It sharpens tomato bases and cuts through rich dishes without smokiness.
Culinary Uses & Pairings
Sprinkle into red or green salsas, stews (guisos), bean pots, eggs, marinades and spice rubs. Excellent in vinegar-based hot sauces and pickled vegetables. Pairs with tomato, tomatillo, garlic, onion, cumin, coriander seed, Mexican oregano and lime.
How to Use (Powder)
- Blooming: stir the powder into hot oil or fat for 10–20 s to release aroma and round the edges.
- Layering: add early for background warmth; finish with a pinch for a brighter edge.
- Balance: temper heat with acidity (lime, vinegar) and a touch of sweetness if needed.
Dosage & Tips
- Sauces/stews: start with 1/8 tsp per 500 ml (2 cups) base; adjust.
- Beans/rice: 1/8 tsp per 250 g (9 oz) base.
- Dry rubs: 1/8–1/4 tsp per 250 g (9 oz) meat or veg.
- Very hot—measure carefully; a little goes a long way.
Ingredients & Allergens
Ingredients: Chile pequin (Capsicum annuum) powder.
Allergens: none mandatory in EN labeling for this single ingredient.
Storage & Shelf Life
Keep airtight, cool, dry and away from light. Use within 12–18 months for best color and aroma.
Substitutes & Notes
Closest swaps: chile de árbol (clean, slightly grassy; similar heat) or cayenne (hotter, less citrusy). Start with slightly less and adjust.
Related Entries
- Chile de árbol
- Cayenne pepper
- Mexican oregano
FAQ
How hot is chile pequin?
Very hot—roughly 40,000–60,000 SHU. Start with a pinch and build up.
Powder vs. whole pods?
Powder is fast and disperses evenly; whole pods are often used to infuse oils or vinegars.
Can I use it in pickling?
Yes. Add a pinch to brines for quick pickles or escabeche; balance with sugar and vinegar to taste.
Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Image: serving suggestion.