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Chile de Árbol		30 seeds for $3.99	Available soon

🌳 Chile de Árbol — The Fiery Branch of Tradition

Slender as a twig and sharp as a flame, the Chile de Árbol is a pepper that burns with elegance. Its name—literally “chile from the tree”—refers to its woody stem and upright growth, like red embers sprouting from a bush. Native to the states of Jalisco and Oaxaca, this heirloom Capsicum annuum variety is a cornerstone of Mexican cooking, prized for its clean heat and smoky, nutty flavor.

Each pod is small—just 2 to 3 inches long—but delivers a punch of 15,000 to 30,000 Scoville units, hotter than a jalapeño but milder than cayenne. When dried, its glossy red skin retains its color, making it a favorite for decorative ristras and wreaths. Whether steeped into sauces, ground into powder, or infused into oils, Chile de Árbol adds a sharp, lingering heat that elevates every dish it touches.

Botanical Details:

• Species: Capsicum annuum
• Shape: Slender, curved pods (5–8 cm long, ~1 cm wide)
• Color: Green to bright red when ripe; retains color when dried
• Heat Level: 15,000–30,000 Scoville units 🔥🔥🔥
• Flavor Notes: Smoky, nutty, slightly acidic; clean and lingering burn
• Texture: Thin-walled and brittle when dried; ideal for grinding or steeping
• Origin: Native to Mexico; cultivated in Jalisco, Oaxaca, and surrounding regions

Culinary Applications:

• Used whole or ground in salsas, soups, and stews
• Infused into oils and vinegars for spicy condiments
• Adds heat and color to adobo, pozole, and enchiladas