De Arbol means “tree-like” in Spanish. The actual plant has thick woody stems that produce a narrow, curved, and bright red chile. Believed to be closely related to the Pequin chile, the De Arbol has thin flesh with a tannic, smoky-grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1–10.
A staple in Southwest kitchens, De Arbol chiles are comparable to cayenne pepper.
De Arbol chiles will last for 1–2 years when kept cool and dry in an airtight container.