Chile de árbol

Chile de árbol (also known as bird's beak chile and rat's tail chile) is a small and potent Mexican chili pepper also known to the Mexican indigenous cultures as the tree chili. This pepper is named for the woody stem attached to its pod.

Description

The Chile de árbol is a small, thin Mexican pepper that grows to be about 2 to 3 inches long and less than a ½ inch wide. The pepper is known for its bright red color and slightly curved, cayenne-like shape. The Chile de árbol has a heat range of 15,000 to 30,000 Scoville heat units.

Cultivation

Chile de árbol peppers are grown primarily in the Mexican states of Zacatecas, Chihuahua, Nayarit, Jalisco, and Sinaloa. The peppers are usually harvested when they turn deep red.

Culinary Uses

Chile de árbol peppers are used in many different types of dishes, including salsa, soups, stews, and sauces. They are also often used in the preparation of chili oil. The peppers can be used fresh, but are more commonly dried and used in that form.

Health Benefits

Chile de árbol peppers are rich in vitamin A, vitamin C, and some of the B vitamins, and they also contain significant amounts of iron, copper, and potassium. Capsaicin, the compound that gives the peppers their heat, has been shown to have several health benefits, including pain relief and the reduction of cholesterol and triglycerides.

See Also

• Capsicum
• Scoville scale
• Mexican cuisine

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