Dried chile de árbol: what it is, heat, uses and substitutes

What is it?

The dried de arbol chilli is one of the most recognisable dried chillies of Mexican cuisine: thin, elongated, of a bright vivid red and very spicy. It is obtained by dehydrating the fresh de arbol chilli, also known as pico de pájaro (bird's beak) or cola de rata (rat's tail), which grows as a woody shrub in temperate and semi-warm areas of the country. It is produced mainly in Jalisco, Nayarit, Guerrero, Oaxaca and the Comarca Lagunera. It is the essential base of Veracruz salsa macha, red taquera salsa, chilli-coated peanuts and infused oils very popular in contemporary cooking. Its intensity ranges between 15,000 and 30,000 Scoville units, placing it among the spiciest dried chillies in everyday use. It contributes a sharp flavour, slightly fruity and with toasted notes that intensify when fried or toasted on the comal.

Origin and history

The de arbol chilli is native to Mexico and belongs to the genus Capsicum annuum, domesticated in Mesoamerica more than 6,000 years ago according to studies by CONABIO. Although its name suggests a tree (árbol), the plant is in fact a woody shrub up to 1.5 metres tall. The chronicler Francisco Hernández de Toledo, in the 16th century, described several thin, very spicy chillies that match the morphology of the de arbol chilli. During the colonial period the de arbol chilli was grown on small family plots in Jalisco and Nayarit, where it became established as a basic ingredient. In the 20th century agro-industrial development drove its large-scale production, and in 2017 the Mexican Institute of Industrial Property (IMPI) granted the Designation of Origin to the de arbol chilli grown in the region of Yahualica, Jalisco, recognising its quality and unique characteristics linked to the terroir.

Characteristic ingredients

The dried de arbol chilli measures between 5 and 8 centimetres long and barely 0.5 to 1 centimetre wide. It has smooth, shiny skin of an intense red colour when of good quality; a dull or brittle chilli indicates prolonged storage. The Yahualica variety, Jalisco, with a Designation of Origin, presents a deeper red colour and a more complex aromatic profile, with notes of tobacco and dried fruit. It is used whole to infuse spicy oils, toasted on the comal and ground for taquera salsa, or fried in oil for salsa macha alongside sesame, peanut and garlic. It is also ground with salt to create spicy powders that are sprinkled over fruit, popcorn or micheladas. In northern cuisine it serves to season broths such as caldo siete mares, and in Pueblan cuisine it accompanies adobos and ranch dishes. It is essential not to burn it when toasting it because it acquires an unpleasant bitter flavour.

Cultural significance

The de arbol chilli is one of the most exported and consumed dried chillies in Mexico. Its Yahualica Designation of Origin (granted by IMPI in 2017 and recognised by SADER) protects the production originating in Yahualica, Mexticacán, Cuquío, Ixtlahuacán del Río and other municipalities of the Altos de Jalisco, where thousands of families depend economically on its cultivation. It is a protagonist of salsa macha, originally from Orizaba and Córdoba, Veracruz, which has experienced a global boom in the last decade thanks to chefs such as Enrique Olvera and brands such as La Anita Macha. As part of Traditional Mexican Cuisine —Intangible Heritage of Humanity UNESCO 2010—, the de arbol chilli represents Mexican mastery in the cultivation and drying of chillies. Its versatility has taken it from traditional salsas to fine-dining creations, premium oils and gourmet products sold in international markets.

Frequently asked questions