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A very hot, dried chilli with corn and nut flavours. Piquin can be used in hot sauces, stews and broths.
Chile Piquin 100%
Toast briefly in a dry pan until it begins to smell nutty. Soak in just boiled water for 15 minutes, then drain and purée. This purée can be added to soups, stews, sauces or salsas. Chillies can also be broken up in cooking. Remove at end of cooking time.
Perfect cracked in to a cup of hot seafood broth.
Keep in a cool dry place for storage.
Please note that this item may contain traces of nuts and sesame.
Piquin means 'little flea' due to its shape, it also grows wild and is called chile tepín.
Typically small and round in shape, habanero chillies are known for being one of the hottest varieties in the world, but their eye-watering heat is short-lived and complemented by their unique fruity flavour. Burnt orange colour Wrinly + High flesh to skin ration Notes of: Tropical fruits + citrus