Chile de Árbol Powder

Botanical Name: Capsicum annuum ‘De Árbol’

Flavor: Fruity, Nutty, Earthy, Slightly Grassy, with a hint of Smokiness

Heat Level: Moderately Hot - 15,000 to 30,000 SHU (Scoville Heat Units)

Origin: Mexico

Use With: Beef, Chicken, Pork, Fish, Seafood, and Vegetables

Description: Also known as Bird’s Beak and Rat’s Tail Chiles, Chile de Árbol adds a moderate kick heat to Mexican and Southwestern cooking, and any dish that calls for dried red chiles. Bred more for  heat rather than flavor, Chile de Árbol add their vbrant red color, a moderately spicy heat level of 15,000 to 30,000 Scoville units (about five times that of a Jalapeño - comparable to Serrano peppers) along with a nutty, earthy, slightly grassy and smoky flavor to foods of all types.

Suggested Uses:

An essential ingredient for Tex-Mex and authentic Mexican cooking, Chile de Arbol can be used anywhere that you would use ‘Cayenne’, ‘red chile powder’, ‘red pepper’, ‘crushed red pepper’, ‘pepper flakes’, or any variety of dried chile powder for a moderately spicy kick...

• Use to make traditional Birria, Barbacoa, Carne Asada, Carnitas, Tamales, Enchilada sauce, Ranchero sauce, salsas, hot sauces, and much, much, more
• Add it to marinades, tomato based sauces, soups, stews, dressings, and dips
• Add to dry rubs for grilled or smoked meats and vegetables
• Sprinkle over scrambled eggs, smashed potatoes, popcorn, pizza, deviled eggs, or anywhere else you want to add some heat!