De Arbol Chilli Peppers

De Arbol Chilli Peppers are the dried pods of a species of Capsicum annuum. These peppers are often regarded as the Mexican equivalent of Indian Cayenne Peppers. Cayenne usually sits around 20,000 on the Scoville heat scale, whereas De Arbol comes in at up to 30,000. This makes them quite fiery and good for those that like a good kick to their foods!

De Arbol Chilli Peppers are of course great for Mexican dishes. Whether you’re reconstituting the peppers or chopping them up to use, you’re sure to add bags of flavour and heat. A popular use is to soak them in hot water for a while, blend into a paste and add to a dish such as chilli con carne. Great with most marinades, salsas, slow cooked dishes and sauces. Other Dry chillies we have include Chipotle Morita, Habanero, Ghost Chilli, Kashmiri and Ancho.

The heat from chillies is a subjective thing we find; what some may find too hot, others might find tame. Therefore, you should go easy on chillies, chilli powders and blends with chilli powders in them to find the heat level you like. If you are tasting as you go, you can always add a little more if you need to, but taking heat out is difficult if not impossible.

Nutritional Information/ 100g

• Energy/kcal – 318
• Energy/kJ – 1330
• Protein (g) – 12
• Fat (g) – 17
• of which Saturates (g) – 3.5
• Carbohydrate (g) – 57
• of which sugars (g) – 10
• Fibre (g) – 27
• Sodium (mg) – 30