Chiltepin | Dried

The Chiltepin is considered to be the original form of the chilli and comes from northern Mexico. Indian records show that the original chilli exists for over 9,000 years. The Chiltepin also feels very much at home on Mallorca with around 300 hours of sunshine per year.

The Chiltepin is very small compared to all other chilli, which is why it is being cultivated less and less because the manual harvest is very time-consuming.

The severity level on the 10-point scale is 9-10. The Chiltepin has between 80,000 and 90,000 Scoville. It is quite fiery and has an unmistakable aroma.

The clear sharpness is intense, but does not last long. We recommend using the Chiltepin dried as a whole chilli and crumbling it by hand (attention, this is the traditional way, never put your hands in your face!) or as powder as well as grounded. When it comes to dosing, it is important to start with small amounts, you can always add seasoning.

The Chiltepin is traditionally used to season salsas (typical Spanish or South American sauces), stews and bean dishes. But it can also be sprinkled as flakes over pasta or pizza. For lovers of a fiery salad dressing, you can mix the Chiltepin well with freshly squeezed lemon juice and add a little salt.

Permanency and storage

Store in a dry, airtight and dark place.