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The chile piquin is a fiery little pepper that packs more heat than its bigger, brighter red cousin the habanero. The spicy flavor can go unnoticed if not used in certain dishes but when paired correctly with other ingredients like tomatoes or eggs they are sure to bring on the burn! It's been used for years in various cuisines around the world, but it was first cultivated by Native Americans to enhance their food and medicine recipes. Once you experience its trademark warmth on your tongue, then nothing else will compare!


Origin: Mexico

Flavor profile: smoky when dried and smoked, hot, citrusy when fresh

Used in: salsas, soups

Health benefits: good source of Vitamin A, C, K

30,000-60,000 SHU