Chiltepin peppers

Piquín chiles are small but powerful fruits that belong to the family of hot peppers, known for their intense flavor and high level of heat. Generally round in shape and diminutive in size—typically measuring around 1 to 2 centimeters—these chiles are characterized by their vibrant red color when ripe and their distinctive aroma, which is slightly smoky and citrusy.

Their origin is in Mexico, where they have been traditionally used in indigenous and popular cuisine for centuries. Piquín chiles are especially common in the north and center of the country and are an essential part of numerous Mexican preparations, providing that spicy and distinctive touch that enhances sauces, broths, marinades, and snacks.

Regarding their properties, piquín chiles are a natural source of vitamin C, antioxidants, and capsaicin, the compound responsible for the heat. Capsaicin has anti-inflammatory effects and can help activate the metabolism, in addition to stimulating salivation and the production of endorphins.

In different regions of Latin America, piquín chiles are also known by other names, including puya (although this may refer to similar varieties), chiltepín, or bola loca, although the latter is less common and may vary regionally. However, the designation "piquín" is the most widespread when specifically referring to these small hot chiles.

In cooking, piquín chiles are used fresh, dried, or powdered, and are ideal for seasoning dishes such as sauces, soups, stews, marinades, and pickles, in addition to being a frequent ingredient in spice blends and hot condiments.