Piquin Chile whole F8 ( Mexico)

Piquin Chile whole  F8  ( Mexico)
Ingredients: Piquin Chili Pepper whole
A very powerful and pungent chili, which pairs with stews and shellfish sauces.
€6.40 20 g

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Scoville Heat Unit: 8. Add whole chile peppers to recipes to infuse them with flavor or grind them into a powder with a mortar and pestle. A rare, wild chile pepper to be used whole or in powdered form. Try sautéing it with garlic and olive oil to season spaghetti with clam sauce.
  • Allergens Absent, except for cross-contamination.
    May contain traces of sesame, celery, mustard, soy.
  • Origin Mexico
  • Storage / Use In a cool, dark, dry place.
  • Scoville scale 8/10
€320 / kg

The words of Olivier Rœllinger

Piquin chile peppers are tiny, very hot Mexican chiles that were favorites of the Aztecs. Piquin chiles are one of the few chile peppers that are still foraged in the wild in the Chiapas mountains.

The name ‘piquin’ comes from the word ‘pequeño,’ which means ‘little’ in Spanish. Piquin chile peppers are gathered from the wild in the Chiapas mountains. As far as we known, there are no domesticated piquin chile pepper farms.

I use whole and powdered piquin chile peppers in all my court-bouillons, pot roasts, and shellfish. A small pinch in mayonnaise or whipped cream is always welcome. I think a tiny bit should be added to all dishes—just enough to add depth to the other flavors and bring them to life.


Chile peppers are native to Mexico and Latin America and were cultivated by pre-Colombian civilizations as early as 7000 BC. Chile peppers also figured prominently Mayan legends. Mexican chile peppers hold pride of place in our spice collection because, like chocolate, they play a magical role in Mexican cooking.

Today, chile peppers are essential to Mexican cuisine. Over 100 different varieties are grown and used throughout the country. Each has a distinct flavor profile. Traditional mole sauces, which blend ancho, mulato and pasilla chile peppers in a spicy, chocolate-based sauce, can be traced back to pre-Colombian times.

Mexican chile peppers come in many: fresh or dried, smoked or roasted, whole or powdered. The Mexican States of Puebla, Chiapas, Durango, and Chihuahua are renowned for the high quality of their chile peppers.
We work with a small Mexican cooperative that represents carefully selected growers who produce the highest-quality chile peppers throughout these regions.