Description
Chilli Name : PEQUIN LONG
Chilli Species : Annuum
Chilli Origin : Mexico
Chilli Heat : Hot
Pequin Long is a naturally occurring variation of the traditional Mexican Pequin, sharing the same intense flavour and fiery heat but growing into longer, slender pods. It’s prized by growers and cooks who love the distinctive Pequin taste — sharp, smoky, and citrusy — but prefer an easier chilli to handle, dry, and process.
Pods are elongated and slightly curved, 3–4 cm long, ripening from bright green to deep red. The flavour is rich, smoky, and nutty, with the bright tang typical of wild Mexican chillies, delivering hot heat around 60,000–100,000 SHU. Perfect for Salsa Macha, vinegars, and flakes, where its shape allows for quick drying and easy blending.
Plants are compact (50–70 cm tall) and densely branched, covered in upright pods that mature in waves through summer. Like its wild relatives, Pequin Long is tough, drought-resistant, and highly productive, thriving in warm, sunny spots with minimal fuss.
Seeds germinate best at 28–30 °C, sprouting in 10–21 days. Plants mature in about 100–110 days, producing heavy crops well into late summer.
