Pequin

Species Name: Capsicum annuum var glabriusculum. Color: Green maturing to bright red or red-orange, dries to brownish-red. Shape: Wild pequins are oval while domesticated chiles are a slightly elongated oval. Description: Thin-fleshed and easily dried they range greatly in shape and color. They have a sweet, smoky flavor and lots of heat. They're small but they pack a punch. Scoville Heat Units: 70,000 – 100,000 Other Names: Chile pequeno, piquen, amash, amomo, bird, bravo, chilillo, chilipiquin, chilpaya, chilpequin, chiltipiquin, del monte, huarahuao, max Related Cultivars: NuMex Bailey Piquin. Most Commonly Grown In: Mexico, Argentina, New Mexico. Wild chiltepins originated in the Sonoran area of Mexico, where they grow between the desert and mountains under large, protective trees. Annual pilgrimages were made by the native Indians of Arizona to harvest these tiny peppers that were used for a variety of medicinal purposes, as well as in food. Because they are so hard to find and pick, they are a somewhat coveted and expensive pepper. Birds love them, hence their nickname 'bird pepper'.