Simojovel chilli: what it is, heat and uses

What is it?

The Simojovel chilli is one of the spiciest and most representative wild chillies of the state of Chiapas. 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 and the piquin, which makes it another regional wild form of the ancestral chilli. It grows wild or semi-cultivated in municipalities such as Simojovel de Allende, Huitiupán, Pueblo Nuevo Solistahuacán and other areas of the Sierra Norte and Selva Norte of Chiapas. Its heat is extreme (40,000-100,000 Scoville units). It contributes a herbal, slightly fruity and very aromatic flavour. It is used in Chiapas salsas, artisanal chamoy from Simojovel (famous nationally), pickles, spicy powders and as a seasoning over fruits, seafood and antojitos.

Origin and history

The Simojovel chilli takes its name from the Chiapas municipality of Simojovel de Allende, in the Sierra Norte of the state, considered the regional capital of its artisanal production. As a variety of Capsicum annuum glabriusculum, it is one of the oldest wild chillies of the American continent, present in Mesoamerica since pre-Hispanic times. The Tzotzil, Tzeltal and Chol peoples have gathered it for centuries. Larousse Cocina and Ricardo Muñoz Zurita's Diccionario Enciclopédico de la Gastronomía Mexicana identify it as a regional wild chilli with its own identity, part of the repertoire of Mexican wild chillies. CONABIO recognises it as a regional variety of the wild forms of Capsicum annuum, with significant genetic value. SADER includes it among the wild chillies of the south-east with potential for sustainable management. Simojovel is famous nationally for its production of artisanal chamoy with this chilli, as well as for its significant amber production.

Characteristic ingredients

The Simojovel chilli belongs to Capsicum annuum variety glabriusculum and shares botanical characteristics with the chiltepin and the piquin. It is a perennial shrub with tiny fruits (5-10 mm), green to intense red when ripe, rounded or oval. It grows wild or semi-cultivated in the Sierra Norte and Selva Norte of Chiapas, at medium altitude, under the partial shade of larger trees. The seeds are dispersed mainly by birds. Its heat is extreme (40,000-100,000 SHU), among the highest of the wild chillies of Capsicum annuum, comparable to the Sonoran chiltepin. It contributes a herbal, slightly fruity and very aromatic flavour with notes of green herb. It is used fresh and crushed in salsas, pickled in vinegar with onion, or dried and ground as a spicy powder. It is a key ingredient of artisanal chamoy from Simojovel, a sweet-spicy paste with tamarind, mango and spices sold in jars and used to spice up fruit. It is also added to Chiapas salsas to accompany tamales, chimol and meats.

Cultural significance

The Simojovel chilli is an identity-bearing ingredient of Chiapas cuisine and forms part of the repertoire of traditional Mexican cuisine recognised by UNESCO as Intangible Cultural Heritage. The artisanal chamoy from Simojovel is a product recognised nationally, exported to other states of the country and the origin of the industrial chamoy now sold worldwide. Its artisanal production sustains the economy of small indigenous Tzotzil, Tzeltal and Chol producers of the Sierra Norte of Chiapas, alongside the production of amber and organic coffee. SADER, CONABIO and local organisations drive sustainable-management programmes to avoid overexploitation. In the markets of San Cristóbal de las Casas and Tuxtla Gutiérrez it is sold loose as a premium regional product. In contemporary cooking, Chiapas chefs such as Marta Zepeda and Diego Hernández Baquedano revive it for offerings that champion Mexican wild chillies. It is a chilli representative of the Chiapas culinary and economic landscape.

Frequently asked questions