Product Description
PURPOSE
WHAT IS IT?
De Árbol (“deh ar-boll”) are cousins of the cayenne, and pequin peppers. Commercially a lot is ground, or boiled, for use in bottled hot sauces.
Native to Mexico, and Asia, if you like cayenne, you’ll find some depth, along with equivalent heat, in the flavor of árbol.
CULINARY GEOGRAPHY
Native to Mexico, they are believed to have originated around Jalisco, and Oaxaca. Today they are also grown, comercially, in the “big chile” growing regions of Chihuahua, Nayarit, Sinaloa, and Zacatecas. Internationally they’re grown in the United States in New Mexico, as well as in Pakistan, India, China, and Southeast Asia.
TRADITIONAL USES
- Hot sauces
- Carnitas
- Pork vindaloo
- Thai beef
IMPROVISATIONAL ‘RIFFS’
- Goulash árbol - Sub 1/4 of the paprika for a spicier, more fruitful flavor;
- My Singin’ Wings get their pop from chiles de árbol;
- My take on French onion soup incorporates a dash of árbol to bring up the flavor, not too much heat, but it reduces the sodium;
- Hot Fortune Cookies - For something different, a fortune cookie dough that looks about the same, but has a Thai accent to the taste, with a little kick!
THE BACKSTORY
In Spanish, de Árbol means ‘tree-like.’ The chiles also get nicknames for their long, woody stems like “rat’s tail” and their shape, “bird’s beak.” We know that chile de árbol traces back to at least the arrival of the Spanish in Mexico. Spaniards are also likely to have moved it to Chile and Peru. It found its way to Asia, where the Chinese, in the early 21st century, began exporting cheaply produced árbol to Mexico. This destabilized the price for the crops grown natively, and put pressure on the farmers who produce the native chiles.
AKA
- English: Chile de árbol (dried)
- Spanish: Chile de árbol seco
- French: Piment chile de árbol séché
- Portuguese: Pimenta chile de árbol seca
- Italian: Peperoncino chile de árbol secco
- German: Getrocknete Chile-de-Árbol-Chili
- Dutch: Gedroogde chile de árbol
- Swedish: Torkad chile de árbol
- Norwegian: Tørket chile de árbol
- Danish: Tørret chile de árbol
- Finnish: Kuivattu chile de árbol
- Polish: Suszona papryczka chile de árbol
- Czech: Sušené chilli chile de árbol
- Slovak: Sušené chilli chile de árbol
- Hungarian: Szárított chile de árbol chili
- Romanian: Ardei iute chile de árbol uscat
- Bulgarian: Сушен лютив пипер чиле де арбол
- Greek: Αποξηραμένη πιπεριά τσίλι chile de árbol
- Russian: Сушёный перец чили chile de árbol
- Ukrainian: Сушений перець чилі chile de árbol
- Serbian / Croatian / Bosnian: Sušena čili papričica chile de árbol
- Slovenian: Sušena čili papрика chile de árbol
- Turkish: Kurutulmuş chile de árbol biberi
- Arabic: فلفل تشيلي دي أربول مجفف
- Hebrew: פלפל צ’ילה דה ארבול מיובש
- Persian (Farsi): فلفل چیلی دِ آربول خشک
- Hindi: सूखी चिली डी आर्बोल
- Urdu: خشک چلی ڈی آربول
- Bengali: শুকনো চিলে দে আরবোল
- Tamil: உலர்ந்த சில்லி டி ஆர்போல்
- Thai: พริกชิลีเดอาร์โบลแห้ง
- Vietnamese: Ớt chile de árbol khô
- Indonesian: Cabai chile de árbol kering
- Malay: Cili chile de árbol kering
- Chinese (Simplified): 干树椒（Chile de árbol）
- Chinese (Traditional): 乾樹椒（Chile de árbol）
- Japanese: 乾燥チレ・デ・アルボル
- Korean: 건조 칠레 데 아르볼
- Swahili: Pilipili chile de árbol kavu
- Amharic: ደረቅ ቺሌ ዴ አርቦል ቃሪያ
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