Part of the Capsicum annuum family, these peppers have been part of the human diet in the Americas since at least 7500 BC. While they are now staples in many cuisines, they were not introduced to Europe and Asia until the late 1400s when they were brought to Spain and quickly traded for their culinary variety and as a cheaper alternative to pricey peppercorns.
Chile de Arbol is closely related to the cayenne pepper and is popular in western Mexico, where it can be found in much of the regional cuisine. It is also commonly referred to as the "bird beak" or "rat tail" chile. These Whole De Arbol Chiles are minimally processed between the fields where they are harvested. They are simply dried, Whole De Arbol Chiles ready to be used as soon as the stems are removed.
Nutritional information coming soon!
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