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Spices & seasonings · Dried chillies

Chile de árbol

Slim, bright red Mexican dried chilli with clean, sharp heat. Holds its colour; used for hot salsas and oils.

Also called: chile de arbol, arbol chile, árbol chilli, arbol

A kind of dried whole chillies

Read the full spice guide: flavour, history and how to use it

What it is

Chile de árbol is a small, narrow chilli, 5–8 cm long, that keeps a bright red colour when dried. It is noticeably hot, in the same range as cayenne, with a nutty, slightly grassy flavour. In Mexican cooking it is used mainly for heat alongside milder chillies, and for fiery table salsas.

Capsicum annuum

How it’s used

  • Salsa de árbol and other hot table salsas
  • Adding heat to guajillo or ancho sauces
  • Chilli oils and salsa macha
  • Pickled vegetables (escabeche)
  • Crushed over snacks

Characteristics

Taste
Sharp, clean heat with a light nutty, grassy flavour.
Sold as
whole, dried, powder
Cooking uses
Commonly cooked, Mainly a seasoning
Common in
Mexican

Storage

Cool, dry and dark. Airtight jar in a cool, dark place for up to a year.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Toasting releases irritating fumes; ventilate the kitchen and keep your face away from the pan.
  • Wash hands with soap after handling, and don't touch your eyes.

Nutrition per 100 g

Energy
281 kcal
Protein
11.86 g
Carbohydrate
51.42 g
Fat
8.2 g
Fibre
21.6 g
Sugars
— g

USDA FoodData Central: Peppers, ancho, dried (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with chile de árbol

No recipe in the catalogue uses it yet.

More dried chillies