Puya (pronounced PU-yah), botanically classified as Capsicum annuum, are also called chile puya, chile pulla, or puya peppers. The name means “prod” or “goad”; the name can also be a slang term indicating that something is a cutting remark or jibe.
Puya chiles are longer than they are wide; they are about ½ inch wide across the shoulder, and 3-4 inches long, tapering to a point. They are a deep red, almost maroon, and can even take on a dark purple color when ripe. Their flesh can be translucent. They are often mistaken for Guajillo chiles, but Puyas are a bit smaller and a bit hotter, so choose your chiles carefully.
There are approximately 15-18 Puya peppers per ounce.
One Puya chile is equal to approximately 2 teaspoons of powder when ground.
Puya chiles deliver a playful heat and have a light, fruity flavor profile, with licorice and cherry undertones.
Puya chiles are medium-heat chiles, measuring 5,000-8,000 Scoville Heat Units (SHU).
How To Use
The Puya chile is a popular chile in central Mexican cuisine and used to flavor chicken, fish, pork or veal. Also adds delightful flavor to breakfast burritos, casseroles, chutneys, cooked vegetables, dips, enchiladas, pizza, salsas, sauces, soups and stews.
They make a terrific everyday salsa which is great to use on dishes like Chilaquiles.
The best substitute for Puya chile is the Guajillo chile. The flavor is similar but the Guajillo is not quite as hot.
Country of Origin
Serving Size1 chile, 1.5g
Amount Per Serving
% Daily Value*