Dried Chile Arbol

A deep bright red even when dried, the Arbol chile pepper is narrow and very elongated with a sharp point. About five to eight centimeters in length and one to two centimeters in diameter, this thin-fleshed pepper, is rarely used in its fresh form. They are a unique chile in that the drying process enhances their flavor by melding together a complex, sometimes bitter flavor profile. They have a smoky and grassy characteristic with an acidic heat and should be used sparingly. Scoville units: 50,000-65,000

Seasons/Availability

Dried Arbol chiles are available year-round.

Current Facts

Whether in dried or fresh form, the Arbol chile is known by the same name. Pronounced ARE-bowl and a member of the species Capsicum annuum, they are similar in heat and appearance to the cayenne. They are sometimes referred to as Chile De Arbol, “pico de Pajaro” (bird beak), or “cola de rata” (rat tail) because of their long narrow shape. The name chile de Arbol literally means “a” which refers to the thick woody stems and the characteristic branching and upright structure of the plant.

Nutritional Value

Arboles contain vitamin A, C, the B vitamins, and significant amounts of iron, thiamine, niacin, magnesium, and riboflavin. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.