|
Looking like a hot volcanic puffed rice kernel, dried Pequin Chiles are roughly ½” long by ¼” wide and are reddish orange in color. Pequins are often associated with cuisine from the mountain ranges of northern Mexico. Pequin Chile translates to “tiny chile” and chile heads know that the smaller the chile is in size the larger it is in heat! On the heat side these come in at about an 8-9 on a scale of the heat scale of 10.
The flavor profile of the Pequin chile is citrusy and nutty with a hint of smokiness. Also known as “bird pepper” this is a favorite of many bird species who enjoy the fruity flavor but unlike mammals are immune to the heat.
|
|
Cooking Ideas
Pequin Chiles are a common ingredient in liquid hot pepper seasonings and with their rich flavor they add a fiery zest to beans, sauces, soups and stews. Easily crush the dried chiles and sprinkle on bean and rice dishes, homemade salsas and any number of Latin dishes in need of some spicy, tangy flavor.
|
|
|
Health Benefits
- Chilies are loaded with vitamin A, a potent antioxidant and boost to the immune system.
- Capsaicin, which it's present in chilies, has an antibacterial effect, so food cooked with chiles keeps for longer without spoiling.
- Chiles are rich in vitamin C and are believed to have many beneficial effects on health.
- The pain caused by capsaicin stimulates the brain to produce endorphins, natural opioids which act as analgesics and produce a sense of well-being.
|
|
|
Directions on how to Rehydrate
Stem and seed the chiles, then place them in a skillet, on a comal, or in a 250 degree oven and dry-roast them for three to four minutes. Shake them once or twice and be careful not to scorch them or else they will taste bitter. The chiles should then be added to water that has been heated to just below the boiling point - if it is boiling, the chiles will lose flavor. Use just enough water to cover the chiles and press them down with a lid. Allow them to sit for 20 minutes or until they are soft.
or
To reconstitute dried Chili pods, remove stem and seeds. Place chiles in a pot of water that is just about to boil. Remove from heat and allow to soak for 20-30 minutes or until tender. Once chiles are reconstituted, place in a blender or food processor to chop.
|
|
|
How to Store
Store dried chiles (and chile powder) in an airtight container in a cool, dry, dark place. Although it is possible to store them for extended periods of time, it is better to use them within six months. If you do keep them longer, check through them occasionally and discard any that have spoiled.
|
|
|
Scoville Heat Unit
| Variety |
Scoville Units |
| Trinidad Scorpion "Butch T" |
1,463,700 |
S
U
P
E
R
H
O
T |
| Bhut Jolokia Pepper |
1,041,427 |
| Dorset Naga Pepper |
923,000 |
| Red Savina Pepper |
350,000 - 580,000 |
| Jamaican Hot Pepper |
100,000 - 200,000 |
| Rocoto Pepper |
50,000 - 100,000 |
| Pequin Pepper |
75.000 |
H
O
T |
| Super Chilli Pepper |
40,000 - 50,000 |
| Cayenne Pepper |
30,000 - 50,000 |
| de Arbol Pepper, Japones |
15,000 - 30,000 |
| Aji Pepper |
12,000 - 30,000 |
| Serrano pepper |
5,000 - 23,000 |
M
E
D
I
U
M |
| Hot Wax Pepper |
5,000 - 10,000 |
| Chipotle |
5,000 - 10,000 |
| Jalapeno Pepper |
2,500 - 8,000 |
| Guajilla Pepper |
2,500 - 5,000 |
| Pasilla Pepper |
1,000 - 2,000 |
M
I
L
D |
| Ancho Pepper |
1,000 - 2,000 |
| Anaheim Pepper |
500 - 2,500 |
| Pimento Pepper |
100 - 500 |
| Bell Pepper |
0 |
|
