For those who enjoy intensity in gastronomy, the tree chili It is one of the most prominent ingredients in Mexican culinary culture. This chili, although not the hottest of all, has a level of pungency that places it among the favorites for adding that characteristic touch of heat to sauces, stews, and many other dishes. Despite what its name may suggest, it is not a fruit that grows on trees as such, but it does stand out for the height of the plant where it grows. Below you will find a detailed guide to chile de árbol: its origin, varieties, characteristics, how its spiciness is measured, ways of using it in cooking, and little-known curiosities.
What is chile de arbol?
El tree chili It is a variety of the species Capsicum annuum Native primarily to Mexico and parts of Central America, it is highly recognized in traditional Mexican cuisine in both its dried and fresh forms. Dried is the most common due to its intense flavor and shelf life, as the dehydration process enhances its aroma, flavor, and color.
The name "tree" comes from the peculiarity of its plant: usually reaches greater heights than other types of chili, reaching up to 1,2 meters. This gives it the appearance of a small shrub, although botanically it is not a tree but a herbaceous plant. Depending on the region, it is known by other names: Rat's tail, bird's beak, pin pepper, bravo pepper, eagle pepper (cuauchilli), Sanjuanero pepper and more.
In Mexico, where there is an enormous diversity of chilies (more than 64 recognized types and more than 200 native varieties according to SINAREFI), the chile de árbol stands out especially in the preparation of spicy red sauces and marinadesIts traditional use has made it an essential ingredient and symbol of national gastronomy.
It should be noted that the chile de árbol can be confused with similar varieties such as cayenne and the bird's eye; they all share a similar size and pungency, although the tree variety is native to Mexico. There is a variety with a Designation of Origin in the region of Yahualica (Jalisco), protected for its historical importance and gastronomic value.
Botanical characteristics and cultivation of chile de árbol
Chile de árbol plants They present a vertical development, with thin, firm stems. Its fruits have a characteristic elongated triangular shape, with measurements that usually vary between 7 to 10 centimeters long and 1 to 4 centimeters wide at the thickest part. Initially, the fruit is green, but as it ripens, it turns a deep, bright red. This reddish color may darken after drying, giving it a smooth, thin skin.
The most widely accepted origin for chile de árbol is located in the "Los Altos" region of Jalisco. However, its main crop It has spread throughout the northern Altiplano and El Bajío, covering states such as Aguascalientes, Nayarit, Zacatecas, Sinaloa and the own JaliscoTo germinate and develop properly, this variety needs a temperature between 18ºC and 32ºCThe harvest period is relatively quick, since at the ninety days after sowing the fruits can be collected.
Chile de árbol is a perennial chili pepper in warm climates, although it is often grown as an annual in temperate zones. The drying process, traditionally in the sun, contributes to concentrate its flavors and aromasIn cooking, dried chile de árbol is noticeably more fragrant and spicy than its fresh counterpart.
Properties and benefits
In addition to its role in gastronomy, chile de árbol has medicinal and nutritional properties Highlights. It contains capsaicin, an active ingredient that, in addition to being responsible for the spiciness, has antioxidant, anti-inflammatory, and analgesic effects. Consumed in moderation, it is said to have benefits such as:
- Stimulation of metabolism, helping to burn calories.
- Improved blood circulation.
- Prevention of infections, thanks to its effects antimicrobial.
- Relief from muscle and joint pain when used in topical creams.
- Participation in the endorphin release, generating feelings of well-being.
Capsaicin, by acting on nerve receptors in the mouth, triggers a physiological response ranging from redness and sweating to, in some cases, euphoria. It is also used medicinally in patches and creams to relieve chronic pain, arthritis, and other inflammatory conditions.
How hot is chile de arbol?
El spiciness level of chile de árbol It is often described as "hot to very hot." To determine this, the Scoville scale, which measures the concentration of capsaicin. The chile de árbol has Scoville units (SHU) between 10,000 and 30,000, which places it above the jalapeño (2,500 – 8,000 SHU) and close to other chilies such as the serrano or morita.
To put this range into context, the Scoville Scale is the international standard for measuring the spiciness of chili peppers. Values can vary depending on growing conditions, fruit ripeness, and genetic variety. Below is a sample. Comparison of some of the hottest chili peppers:
- Pepper X: 2,800,000 – 3,180,000 SHU
- Death Strain (HP56): 2,900,000 – 3,000,000 SHU
- Dragon's Breath: 1,900,500 – 2,480,000 SHU
- Caroline Reaper: 1,569,300 – 2,220,000 SHU
- Naga Viper: 1,300,000 – 2,000,000 SHU
- Habañero pepper: 150,000 – 550,000 SHU
- Chile de árbol: 10,000 – 30,000 SHU
As you can see, there are varieties that are considerably hotter than the chile de árbol, many of them hybrids and specifically selected to achieve extreme levels of heat. However, the chile de árbol is potent enough to be used with caution in Mexican cooking. It's important to handle it with gloves when working with large quantities, as capsaicin can cause a burning sensation on the skin.
How to use chile de árbol in cooking
The chile de árbol is valued for its versatility in Mexican cuisine, being an essential ingredient in:
- Red sauces, especially the taco sauce, served on tacos.
- Macha sauces, combining chile de árbol, peanuts and sesame seeds.
- Marinades for meats and stews, providing a smoky and spicy flavor.
- Oils and vinegars infused with dried chili, very common as a condiment.
- Dried chili powder, used to sprinkle on fruits, snacks, or prepared dishes.
The chile de árbol, thanks to its smoky flavor and subtle notes of nuts such as walnuts, It pairs perfectly with tomatoes, garlic and other dried chilies. It can be used whole (without removing the veins or seeds, which provide some of the heat), powdered, or in thin strips. Many cooks prefer to soak dried chilies in hot water before using them to make them easier to blend and soften their texture.
There are recipes in which chile de árbol is the protagonist, such as sauces for chilaquiles, enchiladas, or stews that seek a robust yet balanced heat. It's also often used in combinations with other dried chiles such as guajillo, ancho, or pasilla, to create richer, more complex aromatic profiles.
An interesting curiosity is that the dried chile de árbol, with its shiny appearance and intense red color, is not only used in cooking but has also been traditionally used to decorate floral wreaths during Mexican festivities, adding color and symbolism.
Other varieties of dried chilies and their comparison
Chile de árbol is part of a vast universe of dried chiles typical of Mexican cuisine. Each offers different nuances of flavor, spiciness, and texture. Below are some of the most popular varieties and their comparison with chile de árbol:
- Anchovy Chile: Low pungency (1,000 – 2,500 SHU), from the poblano chili, sweet and mild flavor, widely used in moles and stews.
- Mulatto Chile: Similar to ancho, with darker tones, prune flavor and chocolate notes.
- Chipotle pepper: Medium heat (2,500 – 8,000 SHU), pronounced smoky flavor, used in marinades and sauces.
- Chile morita: 15,000 – 23,000 SHU, similar to chipotle but smaller and fruitier in flavor.
- Pasilla chili: 10,000 – 15,000 SHU, long and dark, essential in mole and other complex sauces.
- Guajillo: 2,500 – 5,000 SHU, earthy flavor and moderate acidity, widely used in red sauce for enchiladas.
For those who wish to delve into the details of the origin and cultivation of the Methuselah tree, it may also be interesting to learn about the characteristics and value of different ancient and large tree species, although not directly related to chili cultivation, it does enrich knowledge about plants and trees in general.
Curiosities and tips on consuming hot chili peppers
- Capsaicin does not destroy taste buds: The effect is temporary and does not cause permanent damage.
- Water does not eliminate the heat of spicy food.It is preferable to consume dairy products, oil or yogurt.
- Spicy tolerance varies from person to person., genetics and consumption habits.
- Birds don't taste spicy food., so they can disperse the seeds of chili peppers in nature.
- Capsaicin It has medical and self-defense uses, in addition to its culinary use.
