Chile pequin
Capsicum annuum var. glabriusculum
Also known asPequin · Piquín · Chile pulga (Spanish for 'flea chile') · Bird pepper (regional Texas/Mexico)
Environment
The bounded range this crop tolerates. Strict on light; outside the DLI band, yields drop sharply.
Climate and zones
- USDA zones
- 8–12 (winter low around -12°C)
- Frost
- frost sensitive (dies at first frost)
- Season
- warm (summer, frost-sensitive)
Growing systems
Root mass: moderate.
Growing media
| Medium | pH effect | Retention | Bacterial surface |
|---|---|---|---|
| Coco coir (Coconut coir) | slightly acidic | high | moderate |
| Perlite (Expanded volcanic glass) | neutral / inert | very low | low |
| Soil-based mix (Potting soil) | varies | high | high |
Nutrient demand by stage
NPK ratios are relative weights. EC targets shift through the plant's life.
| Stage | N | P | K | EC (mS/cm) |
|---|---|---|---|---|
| seedling | 2 | 1 | 1 | 1.2 |
| vegetative | 3 | 1 | 2 | 1.8 |
| flowering | 1 | 2 | 3 | 2.2 |
| fruiting | 1 | 2 | 3 | 2.4 |
Companion-growing notes
- Heavy uptake of potassium. Co-grown crops with the same demand will end up deficient even at "correct" EC.
Aquaponics suitability
Compatible
Fish waste provides enough nitrogen for healthy growth. Supplemental potassium, calcium, and iron may still be needed depending on fish stocking density.
Care notes
A compact, long-lived pepper for hydroponics. Hold EC around 1.8-2.6 mS/cm and pH 5.8-6.5. It is native to hot, semi-arid country, so keep it warm at 22–32°C with high light, 22-32 mol/m2/day. The plants are small enough for a windowsill, though they fruit more under strong supplemental light. Germination is slow and erratic, two to six weeks; soaking seed in dilute gibberellic acid or hydrogen peroxide first improves it. First fruit comes 80 to 100 days from transplant, and once established the plant fruits continuously for years as a perennial, setting hundreds of tiny peppers a year. Pick red for fullest flavour. The small fruits dry easily, spread on a screen, strung on thread, or dehydrated at 55°C, and crushed dried pequin is the traditional table condiment in many Tex-Mex restaurants. In northern climates a plant in a sunny window or under a light gives a steady supply of a hard-to-source regional ingredient.