Capsicum annuum var. glabriusculum
Chiltepín - Scoville, goût et utilisation
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. Le Chiltepín mesure généralement 50,000-100,000 SHU (Chaud). Apparaît à travers Mexico and U.S. Southwest deserts dans les condiments, les cornichons et les marinades. 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. Voir les sauces utilisant Chiltepín
Également connu sous le nom de: Chiltepin, Bird’s Eye of the Desert
Espèces
Capsicum annuum var. glabriusculum
Chaleur
Goût
Chaud, Terreux, Vif, Audacieux, thin-skinned
Origine / Régions
Mexico and U.S. Southwest deserts
Couleur / Forme
Green turning bright red
Taille de la gousse
0.5-1 cm diameter, round
Essayez-le dans la nature
Obtenir des sauces utilisant Chiltepín
3 sauces européennes fabriquées en petites quantités - saveur, feu et parfois un peu de chaos, dans une boîte.
Sauces utilisant Chiltepín
Découvrez comment les fabricants utilisent Chiltepín dans tous les styles et toutes les régions.
Nous n'avons pas encore enregistré de sauces utilisant Chiltepín.
Saveur et arôme
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.
Profil de chaleur
Gamme Scoville
50,000-100,000 SHU
Heat label
Hot
Fenêtre de récolte
Late summer to early winter
Indice de sauce
-
Histoire et culture
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.
Botanique et notes de culture
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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.
Emplacement visuel de la boîte d'essai
- 3 sauces de 100 ml (styles variés)
- Carte de dégustation et conseils d'association
- Livré dans toute l'UE ; tirages limités
Boîte d'essai
Boîte d'essai unique pour explorer la chaleur et la saveur de différents styles de sauces. Pas d'engagement, il suffit de goûter et de prendre des notes.
Acheter Boîte d'essaiFAQ (FOIRE AUX QUESTIONS)
Chiltepín mesure généralement 50,000-100,000 SHU (Chaud). Les fourchettes varient en fonction du cultivar et des conditions de culture.
Chaud, Terreux, Vif, Audacieux, thin-skinned
Les Chiltepin, Bird’s Eye of the Desert apparaissent comme des alias courants en fonction de la région. Les noms alternatifs de ce piment proviennent principalement de dialectes régionaux.
Pensez à Aji Charapita, Cayenne, Italian Calabrian, Pequin pour des températures ou des recettes comparables.
- 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.
Utilisez des gants, une ventilation et du savon pour éliminer les huiles de capsaïcine.
Sources
- Notes de terrain du laboratoire de dégustation de Republic of Heat
- Dossiers de producteurs soumis par l'intermédiaire de Directus
- Registres de cultivars ouverts et recherche universitaire sur le piment
Nous recoupons les banques de semences, la littérature évaluée par les pairs et les données de producteurs réputés pour les allégations relatives à la teneur en SHU et à l'origine.
Révisé par Republic of Heat - dernière mise à jour 2025-11-10