chile de árbol
Also known as: arbol chili, arbol pepper, chile de arbol
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Also known as: arbol chili, arbol pepper, chile de arbol
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, chile de árbol is highly nutritious. It is rich in capsaicin, which can boost metabolism and reduce inflammation, and it provides significant amounts of Vitamin A and C to support immune function and skin health.
Per 100g, chile de árbol contains 318 calories and 56.63g of carbohydrates. However, because it is a potent spice used in very small quantities, the actual caloric and carb intake per serving is minimal.
It can be a helpful addition to a weight loss diet due to its capsaicin content, which may temporarily increase metabolic rate and promote fat oxidation. Additionally, the heat from the peppers can help increase satiety and reduce overeating.
Yes, it is keto-friendly. While it contains 56.63g of carbs per 100g, a typical serving size is only 1-2 grams, resulting in negligible net carbs that will not disrupt ketosis.
Yes, chile de árbol is a natural, plant-based spice that is both vegan and gluten-free. It is safe for individuals with celiac disease or those following a strict plant-based lifestyle.
Chile de árbol is considered a medium-hot pepper, typically ranging from 15,000 to 30,000 on the Scoville scale. It is significantly hotter than a jalapeño but much milder than a habanero.
You can toast them in a dry skillet to enhance their nutty flavor before grinding them into powder or rehydrating them in hot water for salsas. They are also commonly added whole to hot oil to infuse heat into stir-fries and stews.
chile de árbol is a versatile ingredient found in cuisines around the world. With 318 calories per 100g and 12.01 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Cayenne pepper is the most common substitute due to its similar heat level. Pequin chiles or Japones chiles also work well if you are looking for a similar thin-walled, spicy dried pepper.
Store them in an airtight container in a cool, dark, and dry place like a pantry. When stored properly away from direct sunlight and moisture, they can maintain their flavor and heat for up to one year.
Freshly dried chiles should be bright red, slightly pliable, and have a shiny skin. If they are very brittle, have turned a dull brown color, or have no aroma when broken open, they have likely lost their potency and should be replaced.
