The Story
The Pequin is a small, round chilli pepper from Mexico, rarely more than 15mm long, with a level of heat that belies its size. Also known as chiltepín or chile silvestre, it grows on low shrubs in hot, sun-drenched regions and ripens through green to black to a final bright red. At 8/10 on the Scoville scale (50,000–70,000 SHU), it delivers a sharp, immediate burn — but what distinguishes the pequin from other high-heat chillies is a pronounced fruity sweetness that runs alongside the fire, giving it a flavour depth that simpler hot chillies lack.
Like many chilli varieties, the pequin was spread across the Americas by birds, who eat the peppers without experiencing the heat and disperse the seeds over vast distances — earning it the alternative name "bird chilli." Pre-Columbian civilisations were using chillies as far back as 7000 BC, and the pequin remains a staple of Mexican cooking today. It is a natural match for chilli con carne, grilled meats, spicy sauces, and soups. It also works well crushed into vinegars or added whole to slow-cooked dishes where its heat can develop gradually.
Producer: Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range.
Storage: Ambient. Store in a dry place at room temperature.
Net: 30g
Details & Craftsmanship
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Description
The Pequin is a small, round chilli pepper from Mexico, rarely more than 15mm long, with a level of heat that belies its size. Also known as chiltepín or chile silvestre, it grows on low shrubs in hot, sun-drenched regions and ripens through green to black to a final bright red. At 8/10 on the Scoville scale (50,000–70,000 SHU), it delivers a sharp, immediate burn — but what distinguishes the pequin from other high-heat chillies is a pronounced fruity sweetness that runs alongside the fire, giving it a flavour depth that simpler hot chillies lack.
Like many chilli varieties, the pequin was spread across the Americas by birds, who eat the peppers without experiencing the heat and disperse the seeds over vast distances — earning it the alternative name "bird chilli." Pre-Columbian civilisations were using chillies as far back as 7000 BC, and the pequin remains a staple of Mexican cooking today. It is a natural match for chilli con carne, grilled meats, spicy sauces, and soups. It also works well crushed into vinegars or added whole to slow-cooked dishes where its heat can develop gradually.
Producer: Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range.
Storage: Ambient. Store in a dry place at room temperature.
Net: 30g
