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Chile De Arbol Peppers are named in reference to the woody stems attached to the pod. The Spanish translation of the name means treelike. These beautiful little red chiles are thought to be derived from the cayenne pepper. These chiles register around 50,000-65,000 on the scoville heat unit scale (or about 7-8 on a 1-10 scale). The attractive brightness of these peppers makes them ideal for craft work such as chile wreaths or ristras.For cooking, a few pods thrown into any dish will increase its heat level: use for chili, salsa, hot sauce, tacos, soups, stir fry, Thai curry.