What is the hottest Mexican chili?

In the Mexican gastronomyone of the ingredients that usually accompanies most foods is Chile. The different species varieties of this condiment have sparked a debate among the people of the country to define which is the most spicy or has a strong flavor.

According to the Ministry of Environment and Natural Resources, in Mexico they have identified at least 200 local breeds there 64 domestic type in the country, therefore, its use in gastronomy has also known several variants, since it is consumed in sauces, moles, consommés, raw, cooked, roasted, stuffed, among others.

But to define What is the hottest chili in Mexico?, The World Food Atlas established a ranking of the 35 hottest peppers in the world and included some species in Mexico. Based on scale Scovillewhich qualifies the level of acrimony or power in its itch, revealed the qualification that each of these species possesses.

In the top 10 hottest peppers, it ranked chili habanero the spiciest from Mexico as it was ranked ninth, followed by habanero chocolate from Jamaica.

Some of the states where the largest crops of habanero peppers are produced are in Baja CaliforniaSan Luis Potosi, Sound there Tabascoa sin yucatan, Quintana Roo and Campeche as the most suitable places for its cultivation. According to the Ministry of Agriculture and Rural Development (Sagarpa) from these entities comes the production up to 50% for its commercialization.

In Yucatan, the habanero pepper is one of the most used ingredients for the preparation of typical dishes with high heat in its flavor.

The habanero pepper plant is considered herbaceous or shrub type, it can reach a size of up to 2.5 meters high. When the fruit is not yet ripe, it is green — that is to say when it is less pungent — it is eaten when it reaches a orange tint there redwhen it reaches that last color, that’s when they are more mature and have a high level of itching.

As the second hottest chili in Mexico is the piquinis also known as chili amashito in parts of Mexico. It is mainly found in Tabasco for its use in making sauces, it is also usually eaten on its own. The piquín pepper was ranked 14th in the world ranking.

He tree chili was ranked 15th in the world, but at the country level, he became the third hottest pepper. It should be noted that the consumption of this fruit is usual when it is dry and is characterized by an intense red color. Other names by which it is known are chili alfilerillo, chili bravo, rat’s tail, pico de paloma or chili sanjuanero.

Then follow the serrano pepper, which was in 16th position in the ranking. It is also known as green pepper because unlike the habanero, it is eaten while still green, there is no need to let it mature because once it turns red and starts to dry out, it loses its spicy flavor, and it can be used in another way for marinades and stews with a less spicy sauce.

The jalapeño also fell into the category, but overall it was rated between 2,500 and 8,000 heat. Scoville, that is, it falls into a classification of mild itching. Its name “jalapeño” comes from Xalapa, Veracruz, a place where this type of pepper abounds.

Finally, the poblano pepper oh wide chili They rated it 30 out of 35, so in Mexico it’s one of the least spicy. Its use is more common when dry, although it is also eaten as a garnish.

These are the hottest peppers in Mexico according to the scale Scoville:

* Habaneros

* chile piquin

* Tree Chilli

* Serrano or green pepper

* Jalapeño

*Poblano