Piquin Chile powder F8 (Mexico)
Ingredients: Piquin Chili Pepper powder
A very powerful and pungent chili, which pairs with stews and shellfish sauces.
€6.40
20 g
Recommendations
Scoville Heat Unit: 8. 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.
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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
Olivier Rœllinger's words
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.
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.
Story
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.
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.