Árbol Peppers (meaning ‘tree’ in Spanish) are slender, cayenne-like peppers named for woody stems of plant. Rating 15,000-30,000 SHU, they offer good heat with distinctive smoky, nutty flavor. These peppers are typically used dried in Mexican cuisine, where they’re essential for making salsa de árbol and various hot sauces. The thin walls make them perfect for drying – they dry quickly and maintain bright red color. Fresh, they have grassy notes; dried, they develop smoky complexity. Often toasted before grinding to enhance flavor. Very productive plants resemble small trees.

Smoky, nutty with sharp heat

Salsa de árbol, hot sauces, dried chili