A small variety of chilli which is one of the fieriest. They are green maturing to bright red or reddish-orange and are about 1-2 cm long (½-¾") and 75 cm (¼") and oval in shape. The pequin has a complex, smoky, citrus, nutty flavour. They are commonly used in salsas, soups, vinegars and pickles but are used mainly for liquid hot-pepper seasoning. Green fruits are usually pickled while the red ones are mainly dried. Heat = 8-9, registering 30,000 - 50,000 Scoville Units. There are many varieties, some round and some conical. Among them are Bravo, Mosquito, Pequeno, Turkey Pepper (Texas), Grove Pepper (in orange groves, Southern Florida), and Pring-kee-new [Rat-turd pepper] (Thailand), Birds Eye, Amash, Amomo, Chilillo, Chilipiquin, Chilpaya, Chilpequin, Chiltipiquin, Del monte, Huarahuao and Tuxtla. They are related to the wild form called Tepin/Chiltepin and grow throughout the mountains of Mexico.