De Arbol Chilli Powder comes from the dry pods of a Mexican variety of Capscium Annuum. If you’re looking for an authentic spice to heat up your Mexican dishes, this could be it! De Arbol is to Mexican chefs what Cayenne is to Indian chefs. They add a punch of flavour and a burst of heat, usually around the 15,000 – 30,000 mark on the Scoville chart. For reference a Jalepeno pepper comes in at around 8000.
De Arbol Chilli Powder is ground finely and is great for adding heat and flavour to food, especially sauces and dips. As a general guide, about a fifth of a teaspoon equates to one dry De Arbol Chilli pod, but there can be variations in heat levels between batches. If you can test before adding to your recipe, it might be a good idea! We also have De Arbol Chilli Flakes, which won’t dissolve away like the powder, which may suit your recipe better. We also have Ancho Chilli Powder, Mulato Chilli Powder, Chipotle Chilli Flakes, Chipotle Chilli Powder, Kashmiri Chilli Powder and much more!
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.
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Nutritional Information/ 100g
- Energy/kcal – 289
- Energy/kJ – 1211
- Protein (g) – 13.71
- Fat (g) – 13.77
- of which Saturates (g) – 2.36
- Carbohydrate (g) – 54.52
- of which sugars (g) – 10.34
- Fibre (g) – 33.36
- Sodium (mg) – 60.4
- Salt (g) – 0.15
Always be sure to read the labels before consumption. Suitable for vegetarian, vegan and kosher recipes.
- Cereals containing gluten
- Peanuts
- Soybeans
- Nuts
- Mustard
- Celery
- Milk and Dairy products
- Sesame Seeds
- Products containing sulphur dioxide at concentrations more than 10mg/kg or 10mg/litre.
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Bag Dimensions
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