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Pequin Powder
New product
[Capsicum annuum var. glabriusculum] Ground Pequin pepper powder, hot with a citrusy note, a Mexican cuisine staple.
400 Items
More info
- Pequin Powder
- The Pequin Powder Plant
- How to Sow Pequin Powder
- How to Grow Pequin Powder
- Tips for Pequin Powder
- Diseases and Pests of Pequin Powder
- Uses and Curiosities of Pequin Powder
- Properties of Pequin Powder
- Nutritional Values of Pequin Powder
Pequin Powder
Pequin (or Piquin) is a small Mexican pepper with a citrusy, slightly nutty flavour, much hotter than jalapeño. The powder is made by drying the tiny oval pods and grinding them fine, preserving their intense, distinctive aroma.
The Pequin Powder Plant
The plant, Capsicum annuum var. glabriusculum, native to Mexico, has a bushy habit and produces very small, oval, upright pods ripening from green to bright red.
How to Sow Pequin Powder
Seeds for pod production are started indoors from February to March, transplanting once night temperatures stay reliably above 15°C.
How to Grow Pequin Powder
Growing requires full sun, well-drained soil and regular but moderate watering, conditions that favour abundant, concentrated small pod production.
Tips for Pequin Powder
Pods should be picked at full red ripeness and dried quickly to preserve colour and aroma, then ground only once fully dry for a fine, even powder.
Diseases and Pests of Pequin Powder
Like other Capsicum annuum varieties it can suffer from aphids, whitefly and root rot in overly wet soil; good drainage prevents most issues.
Uses and Curiosities of Pequin Powder
Pequin powder is used in Mexican cuisine to season sauces, soups and marinades, with heat 5-8 times higher than jalapeño and a recognisable citrusy note.
Properties of Pequin Powder
Rich in capsaicin, it has thermogenic and digestive-stimulating properties, plus vitamin C and antioxidants preserved through drying.
Nutritional Values of Pequin Powder
- Calories: about 282 kcal
- Protein: 12 g
- Carbohydrates: 50 g
- Fat: 15 g
- Fiber: 35 g