Pequin pepper
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2008-07-13T18:46:14Z
Badagnani
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{{Taxobox
| name = Pequin
| image = Piquinbush.jpg
| image_width = 240px
| image_caption = Foliage and ripe fruits
| regnum = [[Plant]]ae
| subkingdom = [[Tracheobionta]]
| divisio = [[Magnoliophyta]]
| classis = [[Magnoliopsida]]
| subclassis = [[Asteridae]]
| ordo = [[Solanales]]
| familia = [[Solanaceae]]
| genus = ''[[Capsicum]]''
| species = ''[[Capsicum annuum|C. annuum]]''
| subspecies = '''''C. a. ''var.'' glabriusculum chilipiquin '''''
| trinomial = ''Capsicum annuum ''var.'' glabriusculum chilipiquin''
}}
{{Pepper
| boxwidth=250px
| image=chilli35.jpg
| heat=Very Hot ([[Scoville scale|SR]]: 30,000-60,000)
}}
'''Pequin (or ''Piquin'') pepper''' (pronunciation: pee/puh-KEEN) is a hot [[chile pepper]], also known as "bird pepper", that is commonly used as a spice.
Pequin has a compact habit growing typically 0.3 - 0.6 meters tall, with bright green, ovate leaves and small fruits that rarely exceed 2 cm in length. Like most chiles, fruits start out green, ripening to brilliant red at maturity. Pequin peppers are very hot, often 7-8 times hotter than [[jalapeƱo]]s on the [[Scoville]] scale (30,000-60,000 units). Flavor is described as citrusy, smoky, and nutty.<ref>{{cite book
| last = Miller
| first = Mark
| authorlink =
| coauthors =
| title = The Great Chile Book
| publisher = Ten Speed Press
| date = 1991
| location = Berkeley, California, USA
| pages = 124-125
| url =
| doi =
| id = ISBN 0-89815-428-6 }}</ref>
Other common names (and possible misnomers) of this plant are pinhead pepper, chile petin, chile pequin, piquin, chiltepin, and chile mosquito.
Common uses include [[pickling]], [[salsa (sauce)|salsa]]s and [[sauce]]s, [[soup]]s, and [[vinegar]]s. The popular [[Cholula hot sauce|Cholula]] brand hot sauce lists Pequin peppers and red peppers among its ingredients.
== References ==
{{reflist}}
[[Category:Chili peppers]]