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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, chiles de arbol are very healthy as they are rich in capsaicin, which provides anti-inflammatory benefits and may boost metabolism. They are also excellent sources of Vitamin A for vision health and Vitamin C, which acts as a powerful antioxidant to protect the body.
Per 100g, chiles de arbol contain approximately 318 calories, 56.6g of carbohydrates, and 12g of protein. However, because they are used sparingly as a spice, the actual caloric and carb intake per serving is extremely low.
They can aid weight loss efforts due to their high capsaicin content, which has been shown to slightly increase metabolic rate and promote fat oxidation. Additionally, the heat from the peppers can increase satiety, potentially leading to lower overall calorie consumption.
Yes, chiles de arbol are a natural, single-ingredient plant product that is both vegan and gluten-free. They are suitable for most restrictive diets, including Paleo and Whole30, as long as they are not processed with additives.
Yes, they are keto-friendly. While they have 56.6g of carbs per 100g, a typical recipe uses only a few grams of the dried pepper, resulting in negligible net carbs per serving.
Chiles de arbol are considered medium-hot, ranging from 15,000 to 30,000 Scoville Heat Units (SHU). They are significantly hotter than a jalapeño but much milder than a habanero, offering a sharp, clean heat.
They are most commonly used to make spicy salsas, chili oils, and hot sauces. You can toast them in a dry skillet for a few minutes to release their oils before grinding them into a powder or rehydrating them in hot water for blending.
chiles de arbol is a versatile ingredient found in cuisines around the world. With 318 calories per 100g and 12 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 4 recipes featuring chiles de arbol with step-by-step instructions.
Browse recipes →Cayenne pepper is the best substitute for heat and flavor profile. If you want a similar look and heat level, Pequin chiles or Thai bird's eye chilies can also be used, though Thai chilies are generally much hotter.
Store them in an airtight container in a cool, dark, and dry place like a pantry to prevent them from losing flavor or becoming brittle. For long-term storage beyond six months, they can be kept in the freezer to maintain their potency and bright red color.
It is not strictly necessary to remove the seeds, but doing so will reduce the overall heat level of your dish. Most of the capsaicin is concentrated in the inner membranes and seeds, so keep them if you prefer a very spicy result.