Looking to grow the best chile seeds? Sandia Seed offers over 100 seeds for peppers of the world so you can grow a rainbow of flavors and heat in your...
Pequin / Piquin - Bird Pepper Seeds
Pequin - A very tiny chile that packs some big heat. This native plant grows wild in the Southwest U.S. and Mexico. It is affectionately known as bird pepper because birds eat the pepper and disperse the seeds. The birds cannot feel the heat. It's also known as turkey pepper, chilipiquin, and even cayenne in some places.
There was a time when every South Texan had a bottle of chile pequins in vinegar on the dinner table. The usual custom is to add vinegar as you go. To make the hot pequin vinegar; fill a bottle with fresh red whole chile pequins. Pour boiling white vinegar to the top. Allow to cool and wait one day to use.
The hardy plants can grow to 4' tall and are loaded with 3/4" x 1/2" oval peppers growing upright. When mature the green chiles will turn bright red and have a very complex nutty flavor. It bears fruit for most of the year and survives mild winter temperatures.
Capsicum annuum (100 days)
Heat Level: Super Hot. Scoville Heat Units 100,000
~ Packet contains 10 seeds.
In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light, and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 36” apart.
All of our seeds are GMO-free.
Hello, my name is jaylem stack, and I work for EAZISH LLC, an online and e-commerce retailer-based company with a location at 5900 Balcones Drive, Suite 100, Austin, Texas 78731.
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Back in the 1990s I met Dr. Paul Bosland during his talk at a Santa Fe Wine and Chile Fiesta event, and subsequently he sent me several packets of seed, one of them the Bailey Pequin. Since that time I have grown them in Texas and now in Arizona, with great results in spite of the weather. The plants are vigorous and produce a bounty of fiery pequin peppers that I use in a variety of dishes. What I don't use, the birds eat, and I imagine there are many volunteer plants growing from my original crop. This pepper will always be in my garden.
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