Piquín chilli: what it is, taste, heat and uses

What is it?

The piquín chilli is one of the oldest and most wild chillies of Mexico. It is small, barely 1-2 cm, oval or round and an intense red when ripe. It belongs to the species Capsicum annuum variety glabriusculum, considered the ancestral wild form of many modern cultivated chillies. It grows wild or semi-cultivated in Tamaulipas, Nuevo León, San Luis Potosí and Veracruz, where it is gathered from plants growing beneath other trees. Its heat is very high (30,000-60,000 Scoville units) and its flavour is sharp, fruity and fast. It is used for hot table powder, table salsas, pickles and, above all, to spice fresh fruit, jicama, orange and cucumber, one of the most widespread gastronomic traditions in Mexico.

Origin and history

The piquín chilli is one of the oldest chillies of the American continent. Archaeobotanical studies place its origin in an area stretching from northern Mexico to South America and it is considered the ancestral wild form from which many modern chillies were domesticated. The indigenous peoples of north-east and central Mexico gathered it from wild plants beneath mesquite and huizache trees, where it sows itself thanks to the birds that disperse its seeds. Fray Bernardino de Sahagún mentions in the Florentine Codex the 'chiltecpin', 'flea chilli', referring to this tiny chilli. Larousse Cocina and CONABIO highlight its importance as a traditional wild resource with cultural, food and economic value. SADER recognises its gathering in Tamaulipas as a relevant rural activity, with plans to protect its sustainable gathering and to promote its semi-technified cultivation to meet growing demand.

Characteristic ingredients

The piquín is a wild and semi-cultivated chilli: most of the harvest in Mexico comes from gathering wild plants growing at the edges of dry tropical forests and scrubland. Its fruits are very small (1-2 cm), oval, round or bullet-shaped, and ripen from green to intense red. The plant is perennial and very branched. The piquín is sold fresh, dried whole, as a powder or crushed. Its heat is high (30,000-60,000 SHU) but less persistent than that of the habanero, so it is considered a 'fast heat'. Its flavour is direct, fruity, slightly citrusy when fresh and herbal-toasted when dried. To use it, the dried chillies are crushed in a mortar or food processor together with salt to make piquín powder, the base of the famous 'chilli powders' for fruit. It is also boiled whole in table salsas and pickles, and added to hot oils. It is usually combined with lime and salt over fresh fruit.

Cultural significance

The piquín chilli is a fundamental part of popular Mexican culinary culture. It forms part of the traditional repertoire recognised by UNESCO as Intangible Cultural Heritage. Its consumption is widespread throughout the country and especially in the north-east, where it is an essential ingredient of chilli powder for fruit and ices. Its gathering supports the economy of rural communities in Tamaulipas, Nuevo León, San Luis Potosí and Veracruz, mainly women and families who harvest it by hand during the season (August-November). SADER and CONABIO have promoted sustainable-gathering and semi-cultivation projects to avoid the overexploitation of the wild populations. The piquín is also the ancestral botanical origin of many modern cultivated varieties, so its conservation has genetic value for agriculture. Commercial brands such as Tajín and Lucas Limón incorporate piquín in their hot powders, exported to more than 30 countries.

Frequently asked questions