The piquin Chile is probably the hottest chile that has been traditionally grown and most often used in Mexican dishes when extra heat was desired. They are related to the wild form called Tepin/Chiltepin found in the region, known to have been used by Native tribes 5000 or more years ago. They measure at 50,000 Scoville Heat Units (SHU). Capsicum annuum var. glabriusculum.
Almost as hot is the chile de arbol, also called the "Bird's Beak Chile" in Mexico. It is from the Oaxaca, Jalisco, and Nayarit regions of Mexico. 15,000-30,000 (SHU). It is also of the Capsicum annuum species.
Information from the UK Chile-Head site (see link below) about piquins in Mexico:
"As early as 7000 BC native Indians in the New World were eating the wild 'chiltecpin' (piquín) pepper. This is a small and very pungent chile eaten like peanuts today only by the brave. It is believed that chile peppers were domesticated between 5200 and 3400 B.C. by nomadic Indians dependent on the harvesting of wild plants for more than half of their food."
"Before 1500 B.C. chiles traveled north into Mexico and gained the reputation as a spicy condiment, becoming an important part of the native diet. Around this time the Olmecs, one of the first agricultural tribes, settled in what is now Veracruz in Mexico."
jalapeno Or sometimes habanero
It is a type of mildly hot chili pepper. Usually they are sold preserved in vinegar and/or oil. They are particularly nice used in Mexican or Italian cuisine, because the spicyness adds a really nice addition to tomato based dishes. They are usually red peppers.
aztecs
Aji is a small kind of hot pepper used in South American cuisine, specially Argentinian.
you mean a poblano pepper or a habanero pepper? The first is a much milder pepper than the first, but both are spicy, used a lot in Mexican cooking.
It is a type of mildly hot chili pepper. Usually they are sold preserved in vinegar and/or oil. They are particularly nice used in Mexican or Italian cuisine, because the spicyness adds a really nice addition to tomato based dishes. They are usually red peppers.
The Holy Trinity of Mexican cuisine consists of corn, beans, and chili peppers. Corn is a staple in Mexican cuisine and is used to make tortillas, tamales, and other traditional dishes. Beans provide a source of protein and are typically prepared as refried beans. Chili peppers add flavor and heat to Mexican dishes, and a wide variety of peppers are used, such as jalapenos, serranos, and poblanos.
Garlic, oregano, pepper, basilAnswerGarlic, basil, Pepper, Oregano AnswerFreshly grated nutmeg and freshly ground pepper are popular; garlic, oregano and basil are herbs, not spices.crushed red pepper flakes too. called pepperocini in Italy.
The jalapeño is the most common.
A stuffed, usually cheese, and fried poblano pepper. Dish is Mexican.
Chile de arbol, Poblano, Huajillo, Serrano, Cascabel, Morita are some of the varieties of chili that are used in the Mexican cuisine.
Cabeza is a Spanish word meaning"head". In Mexican cuisine, it is used to describe the meat of a roasted head.
Five spice powder, a ground combo of cinnamon, cloves, Szechuan pepper, fennel and star anise, is used in Chinese cuisine.