Similar to Cayenne varieties these long, finger like chillies display a nutty, grassy flavour and a very subtle smokiness.
Chile de arbol tend to be on the hotter end of the scale but not as hot as habaneros for example.
Some recipes will call for the chillies to be re-hydrated (see below for how to do this) but you can add these to your dishes whole to impart a milder heat and flavour, or crush them into flakes and sprinkle them into your food.
How to rehydrate:
1. Dry roast in a frying pan for about 45 seconds on either side.
2. Soak in boiling water for at least 30 minutes but up to an hour is best.
Ingredients: Chile de arbol
Country of origin: Mexico
Allergen advice: Please note that this item may contain traces of nuts, mustard and sesame.
Ancho chillies are actually Poblano chillies that have been dried. These are imported from Mexico...
Chilli de Arbol is also known as birds beak or rats tail chilli due to...
Bird’s eye chillies are used in the cuisines of Thailand, Malaysia, Brunei, Indonesia, and the...