The Coban chili pepper is a small annual pepper that originated in a small town located in the Alta Verapaz region of Guatemala called Coban. They are roughly only ½ to 1 inch in length and have a distinct cone or muted round shape.
They are considered to be fairly hot with a Scoville heat rating of between 30,000 and 50,00.
In its native country the locals often smoke dry the peppers and utilize them in the making of a traditional Mayan dish called kak’ik which is a turkey stew. Dried peppers are often crushed, seeds and all, into a fine powder and added as an ingredient in a hard cured sausage, much like dried Italian Salami but made from local meats.