In a nutshell: This wild chilli packs a punch and is mostly ground and combined with salt for a great all-purpose seasoning condiment.
Also known as ‘bird chilli,’ this tiny Mexican chilli packs a punch. This is a wild pepper that is actually the ancestor of most chillies cultivated in Mexico. The ideal chilli for making the famous pico de gallo salsa.
The piquin chilli is a very hot chilli so use sparingly. It is mostly used when making pico de gallo salsa. In Mexico, it is usually ground then combined with salt and sprinkled liberally with lime juice on raw vegetables and fruits such as mangoes, oranges and pineapples. This makes a great all-purpose seasoning salt.
Heat rating 9/10
About Épices de Cru
Épices de Cru began in 1982 as a catering partnership between Philippe and Ethné de Vienne. Their mission was a kind of “cooking pot anthropology:” learning the secrets of family cooking around the world and applying these techniques to the needs of hungry Montrealers. The secret, they learned, was spices. Over the last two decades, Philippe and Ethné have searched for the world’s best spices, accompanied by their children, Marika and Arik. The de Viennes believe in direct sourcing spices: visiting growing regions, spending time with growers, and developing personal relationships that last decades. In 2004, they officially opened their first spice shop in Montreal’s fantastic Jean Talon market– it’s since become a mecca for foodies from all over the world. I first visited in 2008 and have been buying and using their spices on a regular basis ever since that first exciting visit. They steadfastly maintain that they do nothing original, only facilitating the exchange of culinary common sense from one place to another. But, what they do is simply quite brilliant - by providing us with the finest quality ingredients, and their superb spice mixes, we can all experiment with unusual spices and recreate delicious recipes from around the world.