Mexico is the home of chilies! With more than 150 indigenous varieties of chilies to choose from, with each having a special use. we have exciting range of the leading and most popular varieties of dried Mexican chilies. These exceptional chilies are not only about the heat but also about their aroma and taste. In fact, many of the chilies are not ‘hot’ but impart a characteristic taste which is unforgettable. The De Arbol chilli is said to have originated in Mexico. The name “De Arbol” means “tree like” in Spanish and was named that because of its long woody stem. Arbol is a small, thin Mexican pepper that has a smoky grassy characteristic with an acidic heat, that is about 6 times hotter than a Jalapeno pepper. This pretty red chilli is a long, pointed chilli and grows from 2 to 3 inches in length. The stems are long and fine. This is a chilli whose flavor you will remember, along with the searing heat, behind the heat is a tannic, smoky, slightly earthy flavor. Arbol is related to the cayenne chilli. The spicy chilli is also ground and added to fruits or vegetables like jicama or cucumbers. Try using these chiles in salsas, sauces, soups and stews. When using dried chiles, you can opt to toast them first for added flavor and re-hydrate them by soaking in hot tap water for about 20 minutes. Don’t soak any longer or they can become bitter. The best relief for a burning mouth isn’t water; it’s a mild yogurt or sour cream. We strongly recommend that you experiment with these chilies in your Indian dishes to provide a mysterious touch of taste and aroma to a traditional dish! Other cuisines like Chinese and Southeast Asian have benefitted from the incorporation of these chilies.

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