Description
This tiny Mexican chili packs a punch! Capsicum annuum var. glabriusculum, better known as chili piquín or chili amashito, is a very hot chili native to Mexico. Dried chili piquins are about 1.2 cm long and 0.6 cm wide, with a reddish-orange color. These chilis are among the smallest of the Capsicum annuum species. Piquin chilis are tiny, red Mexican chilis that give dishes a fiery heat. Although they are super small, these chilis are extremely hot! (30,000–60,000 SHU [Scoville Heat Units]). In Mexico, they are commonly sprinkled with lime juice over raw vegetables and fruits like mangoes, oranges, and pineapples.
Chili piquins are a common ingredient in liquid, spicy chili sauces, and with their rich flavor, they give beans, sauces, soups, and stews a fiery kick. Add 1 or 2 to your dish for a bold, spicy flavor. If you roast your chili piquins and then rehydrate them, you can make a spicy chili paste with a wonderfully sharp flavor and a hint of roasted peanuts.
Description: Chili piquín has a citrusy heat and a bitter-nutty, chocolatey note. It adds spiciness and depth to tomato sauces and red meat marinades – its size and strength also make it a good ingredient for infusing oils and vinegar.
Tip: To release the flavor, briefly roast the chilies in a hot pan.
Note: Chili piquins are popular in breweries because of their interesting nutty flavor, which pairs very well with the taste of hops.
Every chili piquín sold contributes to the development and support of local communities.
