Capsicum annuum var. glabriusculum
Chiltepín - Scoville, Taste & Uses
Chiltepín is the wild grandmother of many domesticated peppers. Tiny round pods burst with instant heat and earthy brightness. They grow on shrubs across Sonoran deserts, often harvested by hand. Crunching a single berry releases a sharp, clean burn around 50,000 to 100,000 SHU. Indigenous communities like the Tohono O’odham have used chiltepín for generations in sauces, teas, and rituals. Sprinkle crushed pods over eggs, beans, or fruit for immediate spice. Wild spirit, concentrated fire - protected by the Ministry of Desert Heat. Chiltepín misst in der Regel 50,000-100,000 SHU (Scharf). Ist in Mexico and U.S. Southwest deserts in Gewürzen, Eingelegtem und Marinaden enthalten. Crush chiltepín over tacos, soups, and beans for sharp heat. Steep in vinegar or oil to create table condiments. Blend into salsa chiltepín with roasted tomatoes and garlic. The pepper pairs with citrus, squash, eggs, and grilled meats. Because the burn hits fast and fades, it suits quick snacks. Siehe Soßen mit Chiltepín
Auch bekannt als: Chiltepin, Bird’s Eye of the Desert
Art
Capsicum annuum var. glabriusculum
Schärfe
Aroma
Scharf, Erdig, Hell-frisch, Kräftig, thin-skinned
Herkunft / Regionen
Mexico and U.S. Southwest deserts
Farbe / Form
Green turning bright red
Fruchtgröße
0.5-1 cm diameter, round
Probier es in der Praxis aus
Entdecken Sie Saucen mit Chiltepín
3 europäische Saucen aus Kleinserien – Geschmack, Schärfe und manchmal ein bisschen Chaos, alles in einer Box.
Saucen mit Chiltepín
Entdecken Sie, wie Kreative Chiltepín in verschiedenen Stilrichtungen und Regionen einsetzen.
Wir haben noch keine Soßen mit dem Namen Chiltepín erfasst.
Geschmack & Aroma
Chiltepín is the wild grandmother of many domesticated peppers. Tiny round pods burst with instant heat and earthy brightness. They grow on shrubs across Sonoran deserts, often harvested by hand. Crunching a single berry releases a sharp, clean burn around 50,000 to 100,000 SHU. Indigenous communities like the Tohono O’odham have used chiltepín for generations in sauces, teas, and rituals. Sprinkle crushed pods over eggs, beans, or fruit for immediate spice. Wild spirit, concentrated fire - protected by the Ministry of Desert Heat.
Crush chiltepín over tacos, soups, and beans for sharp heat. Steep in vinegar or oil to create table condiments. Blend into salsa chiltepín with roasted tomatoes and garlic. The pepper pairs with citrus, squash, eggs, and grilled meats. Because the burn hits fast and fades, it suits quick snacks.
Wärmeprofil
Scoville-Skala
50,000-100,000 SHU
Heat label
Hot
Erntezeit
Late summer to early winter
Sauce-Index-Einträge
-
Geschichte & Kultur
Chiltepín plants are native to the U.S.-Mexico borderlands. Archaeological evidence shows their use long before European contact. Spanish explorers noted locals gathering the berries from thorny shrubs. Despite domestication attempts, many chiltepín crops still rely on semi-wild stands. Conservation efforts in Sonora aim to protect habitats where these peppers thrive under mesquite canopies. Today, chiltepín remains a cultural icon and state native pepper of Texas.
Botanik & Anbautipps
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Chiltepín seeds need warmth and patience. Scarify lightly, then start indoors 10 to 12 weeks before planting. Maintain germination temperatures near 30°C. Transplant into well-drained soil with light afternoon shade. Plants grow 1 to 1.5 meters tall and appreciate support. Because they are perennial in frost-free zones, protect roots during winter. Harvest berries as they turn bright red, drying them quickly.
Noch nicht bereit, sich festzulegen? Probieren Sie es doch einfach einmal aus.
Eine einzige Schachtel mit drei verschiedenen Saucen. Probieren Sie sie nebeneinander, bewerten Sie jede einzelne in Ihrem „Sauce Vault“ und entscheiden Sie, ob Sie dieses Ritual fortsetzen möchten.
Probierpaket kaufenHäufig gestellte Fragen
Chiltepín erreicht in der Regel eine Größe von 50,000-100,000 SHU (Scharf). Die Größenangaben variieren je nach Sorte und Anbaubedingungen.
Scharf, Erdig, Hell-frisch, Kräftig, thin-skinned
Chiltepin, Bird’s Eye of the Desert tauchen je nach Region als gebräuchliche Aliasnamen auf. Die alternativen Bezeichnungen dieser Paprikasorte stammen größtenteils aus regionalen Dialekten.
Schau dir Aji Charapita, Cayenne, Italian Calabrian, Pequin an, wenn du ähnliche Gerichte oder Rezepte suchst.
- Aji Charapita - Hot
- Cayenne - Hot
- Italian Calabrian - Hot
- Pequin - Hot
Crush chiltepín over tacos, soups, and beans for sharp heat. Steep in vinegar or oil to create table condiments. Blend into salsa chiltepín with roasted tomatoes and garlic. The pepper pairs with citrus, squash, eggs, and grilled meats. Because the burn hits fast and fades, it suits quick snacks.
Chiltepín seeds need warmth and patience. Scarify lightly, then start indoors 10 to 12 weeks before planting. Maintain germination temperatures near 30°C. Transplant into well-drained soil with light afternoon shade. Plants grow 1 to 1.5 meters tall and appreciate support. Because they are perennial in frost-free zones, protect roots during winter. Harvest berries as they turn bright red, drying them quickly.
Tragen Sie Handschuhe, sorgen Sie für gute Belüftung und verwenden Sie Seife, um die Capsaicin-Öle zu entfernen.
Quellen
- Republic of Heat Feldnotizen aus dem Verkostungslabor
- Über Directus eingereichte Produzentendossiers
- Offene Sortenregister und wissenschaftliche Forschung zu Paprika
Wir gleichen Angaben zu SHU-Werten und Herkunftsangaben anhand von Saatgutbanken, begutachteter Fachliteratur und Daten namhafter Hersteller ab.
Überprüft von Republic of Heat – zuletzt aktualisiert am 2025-11-10