De Arbol

Medium Heat

De Arbol peppers are native to Mexico, and their name translates to “tree chili” in Spanish, referring to the woody stems that support the fruit. The narrow, slightly curved peppers grow 2 to 3 inches long and are valued for clean, sharp heat with earthy, nutty, lightly smoky flavor and grassy undertones. Their delayed burn builds and lingers, especially along the roof and sides of the mouth rather than just the tongue. The fruit can be used fresh, but they are normally dried and ground for spice, and then used in soups, stews, sauces, infused oils, and authentic Mexican cuisine. The fruit can be dried and then rehydrated for further use. The peppers are used to make Cholua hot sauce. Also known as Bird’s Beak Chile and Rat’s Tail Chile. Heirloom.

Heat level: 15,000 - 30,000 SHU

Plant height: 24 - 36 inches

Harvest: 90 - 100 days from transplant

25 seeds

Did you know? Humidity can reduce the viability of pepper seeds over time, causing  seeds to stagnate. That’s why every seed pack includes a silica gel packet to help keep the seeds dry and fresh. To save seeds for next year, place the seed packet and silica gel packet together in a quart-size freezer bag, seal it, and store it in the refrigerator. Do not freeze. 

Share your pepper photos or favorite pepper recipe—and get free seeds!

Pepper photos: Please use photos on the Pequin pepper page as a guide. Submit one photo of your plant bearing fruit and another showing the pepper(s) in your hand. In return, you may choose any three seed varieties currently in stock. Exclusions apply.

Recipes: Submit your favorite pepper-dish recipe along with a photo of the finished dish and choose any three seed varieties currently in stock. Submit an authentic ethnic recipe to receive five seed packs. Exclusions apply.

Please send to: hotheadseedco@gmail.com