A small and potent chile pepper named ('tree-like') because the plant is sturdy with a woody stem. The pod starts out green and turns a bright red colour as it matures. Chile de árbol peppers can be found fresh, dried or powdered, but are rarely used fresh as their flavour is enhanced through the drying process.
The dried form is hot with a distinctive grassy flavour.
Often used instead of cayenne, having similar heat but superior flavour. A preferred chile in US chilli cook-offs and often dry roasted first to enhance the flavour further. Also works well in any salsa or stew, in seafood broths and home-made hot sauces.