Piquín

Piquín (pequín/pequin) is one of those pepper names that gets used loosely. A lot of different small hot peppers get lumped under it. The “real” piquín you’re talking about is Capsicum annuum var. glabriusculum. This piquín line is a wider type.

Heat is in the 30,000–60,000 SHU range. The burn comes on fast and doesn’t hang around forever. Flavor is a little citrusy and a little nutty, and it gets smokier once dried.

One of the simplest ways to use it is to dry the pods and crush them directly over tacos, pizza, soups, or beans. If you prefer less mess (and fewer spicy fingers), the dried peppers also work well crushed into flakes and kept in a shaker.

20+ seeds per pack