In terms of heat, the tiny Pequin chilli from the Andes is almost up there with the Jamaican scotch bonnet and the habanero. This powder is ground from dried Pequin, and its flavour is citrussy, woody and a little smoky. It can be used in hot chilli sauces, salsas, stews, bean dishes, Hispanic, Indian and Asian cuisines. Due to the Pequin’s heat, a little goes a long way.
Be careful with this one – the heat is slow to take effect, but once there it lingers for a long time!
Heat level – 8