Árbol Chilies

The Complete Culinary Guide

Árbol chilies in a white dish

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The Basics

  • What Are They?

    Árbol chilies are thin, bright red, spicy dried peppers, and part of the highly variable species Capsicum annuum. The name árbol (which means 'tree,' in reference to the woody stems) is applied to both fresh and dried chili peppers. They're prized for their sharp, bright flavour, spiciness, and their ability to add a vibrant colour to dishes. Árbol chilies originated in Mexico where they are popular and commonly used.

  • Where Can I Get Them?

    Mexican and Central America grocery and specialty stores, or online.

  • Flavour Profile

    Bright, acidic, nutty, slightly grassy, and sharply spicy. Árbol chilies are particularly appreciated for their clean, vibrant heat, but they also have a pleasant and adaptable flavour.

  • Other Names

    English: rat tail chilies, bird's beak chilies (both direct translations of alternative Spanish names)
    Spanish: Chiles de árbol, cola de rata, pico de pajara

Scoville Heat Units

15,000-30,000* (moderately high)

*Some poblano peppers (and consequently some ancho chilies) are considerably hotter than others, even when originating on the same plant. If in doubt, taste a small sample.

Árbol Chili FAQs

How spicy are árbol chilies?

Fairly spicy! Clocking in at 15,000-30,000 SHU (Scoville Heat Units), they're about 5-10 times hotter than the average jalapeño.  Árbol chilies are much loved for this fairly intense heat, and for the bright red colour they contribute alongside it.

Are árbol chilies a good general purpose chili?

Yes! Between their respectable (but not too intense) heat, wonderfully bright colour, and relative ease in obtaining, árbol chilies are an excellent all-purpose chili.  That being said, they tend to stand in best when a bright, fiery heat is called for - akin to when you might use cayenne pepper, for example.  They shouldn't be used to substitute for fruity, darker chilies like anchos.

How-To

  • Find

    Look for árbol chilies at Mexican and Central American grocery stores. Many online vendors also sell árbol chilies. See below for more details.

  • Choose

    Look for smooth, unbroken chilies with even bright red colouring and no signs of mould. Take a look at the stems too - they should be stiff, curved, and free of any signs of mold or insect damage.

  • Prep

    Difficulty: Easy - Árbol chilies are generally sold whole, with the woody stems attached. These stems need to be removed; the seeds may or may not need to be removed as well. Árbol chilies are quite spicy, so take care when handling them. Don't touch your eyes or other mucus membranes, especially after handling the seeds or membranes.

  • Use

    Árbol chilies are most commonly used as dried, shelf-stable ingredient. In this state, they can be used to make salsas, and to add a bright flavour and strong heat to a wide variety of dishes. They can be eaten fresh and raw, though they aren't easy to find in this state.

  • Store

    Short Term (up to 6 months): Keep dried chilies in an airtight container in a dark cupboard. Chili peppers are especially attractive to certain insect pests (e.g. cigarette beetles), so ensure that the container truly is air-tight!
    Long Term (up to 1 year): Store in a sealed bag or container and freeze.

Culinary Info

  • Flavour Profile

    Bright, nutty, grassy, and quite spicy - Árbol chilies are particularly prized for their bright, clean heat and intense red colour.

  • Substitutions

    Other fairly spicy, fruit-forward chili pepper varieties can substitute for árbol chilies in many dishes. Pequin chilies are a good choice, though they can be harder to find and are generally a little spicier. Cayenne chilies (whole or ground) also make a good substitute, with a similarly bright (though often lighter) colour.

  • Cuisines

    Árbol chilies are most commonly used in Mexican cooking. They're used in many dishes, but are especially popular in sauces and salsas, where their sharp heat and vibrant red colour are particularly easy to appreciate.

  • Flavour Pairings

    The bright, fiery heat of árbol chilies pairs well with sour flavours (pickles, vinegars), tomatoes, chocolate/cacao, citrus, chicken, and pork. Árbol chilies aren't often used as the only chili pepper in a dish, and are often paired with other more complex and fruity chilies (e.g. ancho, pasilla, guajillo, etc.).

  • Varieties

    Árbol chilies are fairly uniform, without any particularly distinctive sub-varieties.

More Info

  • Nutrition

    Exceptionally high in Vitamins C and K and moderately high in a variety of other vitamins, minerals, and micronutrients. As with any dried chili, the nutritional importance is somewhat dependent on the quantity used - a few grams of chilies will have a small (but non-zero) impact on the nutritional makeup of a dish.

  • GMO Status

    Non-GMO - there are no genetically modified or genetically engineered chili peppers in the food supply. Árbol peppers in particular exist in a semi-domesticated state, and exhibit considerable genetic diversity.

  • Health & Science

    Árbol chilies contain large quantities of the pungent chemical capsaicin, which is responsible for the fiery flavour of chilies in general. Beyond its significant culinary importance, capsaicin is also a frequent subject of scientific and medical research.

  • Organic vs. Conventional

    Árbol chilies may be grown using conventional or organic agricultural methods. Organic certification can be found for some products.

Árbol Chili Recipes

K'uut Bi Ik
(Dried Chili Salsa)

K'uut Bi Ik (Yucatecan Dried Chili Salsa)

More Mexican Recipes

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