Chile de Arbol Pepper

Capsicum annuum
Chile de arbol peppers at the UMass Research Farm in August of 2008 (Photo by Zoraia Barros)

Chile de arbol peppers at the UMass Research Farm in August of 2008 (Photo by Zoraia Barros)

Introduction

Chile de abrbol is a very hot pepper used in Mexican cuisine. The name in Spanish translates to "tree-like pepper" due to the woody stems attached to the pod. This small pepper has a sharp taste that develops when roasted. It is used most often in table sauces.

Chile de arbol is moderately pungent, measuring 15,000 to 30,000 Scoville units.

Chile de arbol peppers for sale at market in Queens New York (Photo by Frank Mangan)

Production

For information on production and management of chile de arbol; refer to the New England Vegetable Management Guide and click on "pepper".

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