De Arbol Dried Chilli Pods - Whole Stemless

The Chilli de arbol ( Spanish for tree chilli) is a small and potent Mexican Chilli pepper also known as bird's beak chilli and rat tail chilli. These chillies are about 5 to 7.5cm (2 to 3 inches) longand 0.65 to 1cm (0.26 to 0.39 Inches) indiameter. The peppers start out green and turn a bright red colour as they mature.

Dried De Arbol chillies are often used in making ristras which are decorative garlands made of chillies strung together. Ristras are believed to bring good luck and health and are used both for cooking and as ornaments.

De Arbol chillies are found in numerous Chinese, Mexican, Southwest Asian and Southwestern dishes. Their intense heat lends them to applications where they are an accent rather than a main ingredient . The flavour of the De Arbol chillies is considered superior to other chilli peppers by many chilli cooks and is considered a staple in many southwestern US kitchen. We like to use it in place of cayenne as the heat levels are similar but the De Arbol chilli is much more flavourful than the cayenne which is light on flavour 

Cooking

Why not try toasting De Arbol chillies on a hot skillet and then toss in a blender with tomatillos, onion, roasted garlic, lime a little salt and a little water for a flavourful quick green table salsa. They can also be used to make pepper mash for a hot sauce base by fermenting three parts vinegar to one part dried chilli for several weeks. Add the crushed or whole chillies to pickle brines and Escabeches (fish marinated and cooked in an acidic mixture - usually vinegar) for a concentrated spicy heat. They can also be used in marinades, soups and of course in salsas and hot sauces.

De Arbol Chilli's long thin size, heat and flavour makes it an ideal chilli in infusions. We've had customers use them to infuse honey, olive oil, tea, vinegar and even vodka. They can also be used to add a spicy kick as a garnish and can be added to homemade lemonade and margaritas.

The heat is 15,000 - 30,000 scoville units.

With 0 - no heat bell pepper and 2500 - 8000 - Jalapeno pepper this shows the heat of the De Arbol Chilli compared to these peppers.

The Scoville scale is a measure of the 'hotness' of a chilli pepper or anything derived from chilli peppers i.e hot sauce. The scale is actually a measure of the concentration of the chemical compound capsaicin which is the active component that produces the heat sensation for humans.

Supplied as 100g in a heat sealed pouch.