Chile de Arbol

Chile de ?rbol

If you’re looking to add a classic chili often in high demand, check out the Chile de ?rbol. This Mexican native is not just another hot pepper; it’s a culinary staple in Mexican cuisine. With a Scoville heat range of 15,000 to 30,000 units, it’s hotter than a Jalape?o but not as scorching as a Cayenne.

Flavor and Uses:

Don’t let the heat scare you away; the Chile de ?rbol has a complex flavor profile. It has a nutty and smoky taste with a hint of grassiness. This makes it more flavorful than the Cayenne, and its heat level allows it to be enjoyed in various culinary uses.

The Chile de ?rbol has tons of kitchen uses. Whether you’re making a spicy salsa, a hot sauce, or even a spicy cocktail, this pepper has got you covered. Its slim shape and short length make it ideal for flavoring foods, olive oils, and beverages as a whole dried pod. And the best part? Unlike many other peppers, the Chile de ?rbol retains its beautiful reddish color even when dried.

Growing:

The Chile de ?rbol grows to about 2-3 inches long and is less than a ? inch wide. It matures from green to a vibrant red, and its woody stems give it its name, which means “tree chili” in Spanish. If you’ve successfully grown other peppers like the Jalape?o or Poblano, adding the Chile de ?rbol to your garden will be a breeze.