Pequin pepper 3073187 225442927 2008-07-13T18:46:14Z Badagnani 308437 {{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]]