Chile de árbol Chilli Seeds (10 seeds)

Chile de Árbol

Heat: Hot (30,000 SHU)

90 Days. A classic Capsicum annuum from Mexico whose name — "tree chilli" — refers to the woody, tree-like stem that sets it apart from other slender chillies. Chile de Árbol produces thin, elongated pods 6–8 cm long that ripen to a vivid red and hold their colour exceptionally well when dried, making them one of the most visually striking dried chillies in Mexican cuisine. Used fresh, dried whole, or ground into powder, they are a staple in salsas, soups, stews, and table sauces throughout Mexico.

Plants grow 70–100 cm tall and are highly productive in pots or garden beds in full sun with fertile, well-drained soil. A versatile and reliable chilli with a long history in traditional Mexican cooking.

A spicier companion to the holy trinity of Mexican chillies used in traditional mole — Brown Poblano or San Luis Poblano (Ancho when dried), Guajillo, and Pasilla (Chilaca) Bajio.

Harvest: Pick when pods are fully red for peak heat and flavour, or allow to dry on the plant.
Flavour: Bold, smoky heat with a subtle nutty undertone.

10 seeds