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Explore the freshness and unique flavor of fennel sprouts. With their distinctive aroma and slightly aniseed taste, these sprouts are perfect for adding a special touch to your favorite dishes.
Arbol chili pepper is a dried chili with intense flavor and moderate spiciness. It has a smoky aroma and a hint of nuttiness that adds depth to sauces and marinades. Its bright red color makes it ideal for garnishing dishes and providing visual contrast. It can be used whole, chopped, or ground, depending on the desired effect.
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Árbol chili is a variety of chili (Capsicum annuum) originating from Mexico and Central America. This is one of the most commonly used dried chilies in Mexican cuisine, especially in sauces. Although less common, the chili can also be used in its fresh version. It is characterized by a spicy flavor and good aroma.
Árbol chili is so named because the plants of this variety grow much taller than other chili varieties, although they are not really a tree, but rather a shrub or herbaceous plant. It can reach a height of 1.2 meters. The árbol chili can also be found under other local names, depending on the region: chile alfilerillo, pico de pájaro or cola de rata, referring to its elongated shape; chile bravo, referring to its pungency; also chile sanjuanero, and in Nahuatl as cuauhchilli ("eagle chili").
Árbol chili has a very elongated and triangular shape, measuring around 7-10 cm long and 1-4 cm wide. When ripe, its color changes from green to red. Once dried, it is bright red, sometimes dark, and its skin is thin and smooth. Its pungency varies between 10,000 and 30,000 SHU, that is, from spicy to very spicy. Árbol chili has a smoky and slightly nutty flavor (meaning it resembles nuts, such as walnuts). It is a very spicy variety and is often combined with other dried chilies to make table sauces. It can also be used to make infused oils, flavored vinegars, or meat marinades.
The cultivation of árbol chili mainly occurs in El Bajío and the northern Altiplano, that is, the states of Aguascalientes, Jalisco, Nayarit, Sinaloa, and Zacatecas. The harvest occurs approximately ninety days after planting and requires temperatures of 18 to 32°C to germinate. Árbol chili has antioxidant, anti-inflammatory, and analgesic properties. It also helps improve blood circulation, prevent infections, and stimulate metabolism.