NuMex Bailey Piquin is cultivated version of wild piquin. Rating 30,000-50,000 SHU offers cayenne-level heat. Developed by New Mexico State University for easier cultivation. Maintains wild piquin flavor and heat. More productive than truly wild types. The small size packs serious punch. Excellent for salsas and Southwestern cooking. Plants are taller and more vigorous than wild versions. The heat is sharp and clean. Shows successful domestication of wild pepper.

Hot with sharp bite

Southwestern cuisine, salsa