About: Pequin pepper

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Pequin (or piquín) pepper (/pɪˈkiːn/) is a hot chili pepper cultivar commonly used as a spice. Pequin peppers are very hot, often 5–8 times hotter than jalapeños on the Scoville scale (30,000 to 60,000 Units). Flavor is described as citrusy and nutty. 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 berries that rarely exceed 2 cm in length. Like most chilies, the berries start out green, ripening to brilliant red at maturity.

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  • Capsicum annuum var. glabriusculum, más conocido como chile piquín o chile amashito, es un cultivar de Capsicum annuum L. Es un chile muy picante, originario del estado mexicano de Tabasco, donde es muy utilizado para elaborar salsa o como complemento de muchos otros platillos. También es llamado chile pequín, chile petín, chiltepe (en Guatemala y El Salvador), chile congo (en Nicaragua y el norte de Costa Rica), chile de monte (o chile del monte), chile mosquito, mashito (por los indígenas chontales de Tabasco), amash, timpinchile (en Chiapas), chilpaya (en Veracruz), max iik (en Yucatán) chiltepín (en Sonora) y chile kipín (en la Huasteca Potosina). (es)
  • Pequin (or piquín) pepper (/pɪˈkiːn/) is a hot chili pepper cultivar commonly used as a spice. Pequin peppers are very hot, often 5–8 times hotter than jalapeños on the Scoville scale (30,000 to 60,000 Units). Flavor is described as citrusy and nutty. Taxonomically, it is classified within variety glabriusculum of the species Capsicum annuum. Pequin pepper originates in the Mexican state of Tabasco, where it's widely used to make salsa or as a complement to many dishes. It's also known as chile pequín / chile petín / chiltepe (in Guatemala and El Salvador), chile congo (in Nicaragua and northern region of Costa Rica), chile de monte / chile del monte / chile mosquito / mashito (by the Chontal/Maya natives in Tabasco), amash / timpinchile (in Chiapas), chilpaya (in Veracruz), maax'ik (in Yucatán) and chile kipín (in Huasteca). 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. The name Pequin is thought to come from the Spanish pequeño, meaning small. Its fruit is oblong and is found in the wild from the American Southwest to the Andes. It is grown both wild and commercially harvested in Mexico. Common uses include pickling, salsas, sauces, soups, and vinegars. The Cholula brand hot sauce lists piquin peppers and chile de arbol peppers among its ingredients. Pequin peppers are highly valued in Mexico, often costing more than 10 times the price of other peppers, but their cultivation is limited due to low seed germination (15% average germination rate) and susceptibility to disease. Pequins prefer moderate shade levels (35% shade) and daily watering, though they are drought tolerant. In the wild, Pequins grow in the understory of trees as perennials; under cultivation, they are grown as annuals as disease susceptibilities limits their growth. Seeds germinate in 7 to 28 days, require 60 to 90 days for seedling development, and require 90 to 100 days after transplant to produce commercial fruit. (en)
  • Capsicum annuum var. glabriusculum, meglio conosciuto come il peperoncino piquín o peperoncino amashito, è una cultivar di Capsicum annuum L. È un peperoncino molto piccante, originario dello stato messicano di Tabasco, dove è ampiamente usato per fare la salsa o come complemento di molti altri piatti. Viene anche chiamato Chile pequín, Chile petín, Chiltepe (in Guatemala), Chile congo (in Nicaragua e nel nord della Costa Rica), Chile del monte (Cile dil monte), zanzare del Cile, mashito (per i chontales indigeni di Tabasco), amash, timpinchile (in Chiapas), chilpaya (a Veracruz), maax'ik (nello Yucatán) e Cile kipín nella Huasteca Potosína. Il termine bird pepper (peperoncino degli uccelli), è un termine generico, che si riferisce a qualsiasi specie di Capsicum, solitamente selvatica, che abbia bacche piccole e facili a staccarsi. Questa caratteristica fa sì che siano mangiate dagli uccelli, da cui il nome. Sono tutti estremamente piccanti. (it)
  • ピキン(Pequin pepper)は、辛いトウガラシの栽培品種で、主にスパイスとして用いられる。分類上は、トウガラシの変種glabriusculumに分類される。 ピキンの木の高さは0.3-0.6mと比較的低く、卵形で明るい緑色の葉と長さ2cmを滅多に超えない小さな果実をつける。他の大部分のトウガラシと同様に、果実の色は最初は緑色で、熟すと明るい赤色になる。ピキンは非常に辛く、スコヴィル値はハラペーニョより13-40倍も大きい6万-10万ユニットである。柑橘類、燻製、ナッツのような風味を持つと言われる。 ピクルス、サルサ、ソース、スープ、酢等に用いられる。チョルーラ・ホットソースは、ピキンとアルボルを材料としている。 (ja)
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  • Pequin (en)
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  • Closeup of fruits, foliage, and flower (en)
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  • Pequin pepper (en)
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  • Capsicum annuum (en)
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  • Capsicum annuum var. glabriusculum, más conocido como chile piquín o chile amashito, es un cultivar de Capsicum annuum L. Es un chile muy picante, originario del estado mexicano de Tabasco, donde es muy utilizado para elaborar salsa o como complemento de muchos otros platillos. También es llamado chile pequín, chile petín, chiltepe (en Guatemala y El Salvador), chile congo (en Nicaragua y el norte de Costa Rica), chile de monte (o chile del monte), chile mosquito, mashito (por los indígenas chontales de Tabasco), amash, timpinchile (en Chiapas), chilpaya (en Veracruz), max iik (en Yucatán) chiltepín (en Sonora) y chile kipín (en la Huasteca Potosina). (es)
  • ピキン(Pequin pepper)は、辛いトウガラシの栽培品種で、主にスパイスとして用いられる。分類上は、トウガラシの変種glabriusculumに分類される。 ピキンの木の高さは0.3-0.6mと比較的低く、卵形で明るい緑色の葉と長さ2cmを滅多に超えない小さな果実をつける。他の大部分のトウガラシと同様に、果実の色は最初は緑色で、熟すと明るい赤色になる。ピキンは非常に辛く、スコヴィル値はハラペーニョより13-40倍も大きい6万-10万ユニットである。柑橘類、燻製、ナッツのような風味を持つと言われる。 ピクルス、サルサ、ソース、スープ、酢等に用いられる。チョルーラ・ホットソースは、ピキンとアルボルを材料としている。 (ja)
  • Pequin (or piquín) pepper (/pɪˈkiːn/) is a hot chili pepper cultivar commonly used as a spice. Pequin peppers are very hot, often 5–8 times hotter than jalapeños on the Scoville scale (30,000 to 60,000 Units). Flavor is described as citrusy and nutty. 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 berries that rarely exceed 2 cm in length. Like most chilies, the berries start out green, ripening to brilliant red at maturity. (en)
  • Capsicum annuum var. glabriusculum, meglio conosciuto come il peperoncino piquín o peperoncino amashito, è una cultivar di Capsicum annuum L. È un peperoncino molto piccante, originario dello stato messicano di Tabasco, dove è ampiamente usato per fare la salsa o come complemento di molti altri piatti. Viene anche chiamato Chile pequín, Chile petín, Chiltepe (in Guatemala), Chile congo (in Nicaragua e nel nord della Costa Rica), Chile del monte (Cile dil monte), zanzare del Cile, mashito (per i chontales indigeni di Tabasco), amash, timpinchile (in Chiapas), chilpaya (a Veracruz), maax'ik (nello Yucatán) e Cile kipín nella Huasteca Potosína. (it)
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  • Chile piquín (es)
  • Pequin pepper (en)
  • Bird pepper (it)
  • ピキン (トウガラシ) (ja)
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  • Pequin pepper (en)
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