Max chilli: what it is, heat and uses of the Maya chilli

What is it?

The max chilli is the most representative wild chilli of the Yucatán Peninsula. It is very small (5-10 mm), rounded or oval, bright green when young and intense red when ripe. It belongs to the species Capsicum annuum variety glabriusculum, the same as the Sonoran chiltepin, the piquin and the amashito, which confirms its membership of the ancestral wild lineage of Capsicum annuum. It grows wild in the scrubland and low forests of Yucatán, Campeche and Quintana Roo, mainly in the backyard gardens ('solares') of Maya communities. Its heat is very high (30,000-80,000 Scoville units). It contributes a fresh herbal, slightly fruity and very aromatic flavour. It is used in raw Yucatecan salsas, xnipec, chiltomate, pickles, salbutes, panuchos and as a table seasoning to accompany peninsular Maya cuisine.

Origin and history

The max chilli is a wild chilli cultivated and gathered by the Yucatec Maya peoples since pre-Hispanic times. Its name comes from the Yucatec Maya 'max', which means 'monkey' or small and lively. It belongs to the lineage of ancestral wild chillies of Capsicum annuum glabriusculum, alongside the piquin, the chiltepin and the amashito. Larousse Cocina and the Diccionario Enciclopédico de la Gastronomía Mexicana identify it as a regional wild chilli with its own Yucatecan identity. CONABIO documents the max chilli as a regional variety of the wild forms of Capsicum annuum, present in the Maya backyards as a semi-cultivated resource. SADER includes it among the wild chillies of the south-east with potential for sustainable management. Its cultivation and gathering sustains the economy and food supply of peninsular Maya communities, alongside the habanero, the xcatic, achiote, chaya and pumpkin seed, defining ingredients of Yucatecan cuisine.

Characteristic ingredients

The max chilli belongs to Capsicum annuum variety glabriusculum and shares botanical characteristics with the chiltepin, the piquin and the amashito. It is a perennial shrub semi-cultivated in the backyards or 'solares' of traditional Maya houses, where it coexists with fruit trees and aromatic plants. Its fruits are tiny (5-10 mm), green to intense red when ripe, rounded or oval. The seeds are dispersed mainly by birds. Its heat is very high (30,000-80,000 SHU), sharp and quick. It contributes a fresh herbal, slightly fruity and very aromatic flavour, with a specific Yucatecan regional profile. It is used fresh and crushed in raw salsas (xnipec, chiltomate), pickled in vinegar with red onion and oregano, or dried and ground as a spicy powder. It is an essential ingredient of xnipec (red onion, sour orange and chilli) and of chiltomate salsa (roasted tomato, garlic and chilli). It pairs very well with red onion, sour orange and achiote.

Cultural significance

The max chilli is an identity-bearing ingredient of Yucatecan Maya cuisine, recognised as part of traditional Mexican cuisine inscribed by UNESCO as Intangible Cultural Heritage of Humanity since 2010. It is essential in peninsular salsas such as xnipec and chiltomate, in pickles to accompany panuchos, salbutes and cochinita pibil, and as an everyday table seasoning. Its artisanal production in the Maya backyards ('solares') sustains the family economy of peninsular Maya communities and keeps alive the tradition of Yucatecan family farming. SADER and CONABIO drive sustainable-management programmes. In the markets of Mérida (Lucas de Gálvez), Campeche and Tizimín it is sold loose as a regional wild product. In contemporary cooking, Yucatecan chefs such as Roberto Solís and Pedro Evia preserve it in their offerings. Alongside the habanero, it defines the spicy character of peninsular Maya cuisine and represents the ancestral use of the wild resources of the backyard.

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