Chile Pequín

Chile pequín, Capsicum annuum

A native of southern North America, Central America, and parts of South America, Capsicum annuum has many common names including cayenne pepper, cherry pepper, and turkey pepper. Thanks to extensive cultivation and over fifty cultivars, other names linked to this species include paprika, red pepper, pimento pepper, sweet pepper, chili pepper, jalapeno, and poblano pepper. When referencing the wild progenitor, chile pequín or bird pepper are most often used. A deciduous shrub in the nightshade family, chile pequín is a perennial that will remain evergreen in warmer climates. It may grow up to 1 m (3 ft) and is most often found in thickets, groves, and ledges along rivers. The shrub tolerates shade, sun, and drought as well as loam, clay, limestone, and well drained sandy soils.

While the fruits are edible, the leaves contain toxic alkaloids.

Chile pequín has an extensive history with cultivation since 5000 B.C. It became more widespread when Columbus came to the New World and brought chile pequín back with him. Compared to many of the cultivars, chile pequín is noticeably more pungent. The spiciness is due to the presence of capsaicin which while odorless, colorless, and flavorless, irritates the mouth which in turn causes the brain to release endorphin; however, birds do not have the same reactions, but rather, no reaction. It is one reason they readily consume the fruits of chile pequín.


Note: There will be no post this Thursday. Have a happy Thanksgiving day!