Chili De Arbol

Chili de árbol is a small, hot chili pepper that grows in Mexico. The name translates to 'tree chili' because the plant can grow quite large, resembling a tree. The peppers are typically dried before being used in cooking.

Chili de árbol is used to add heat and a distinct smoky flavor to foods. It is a common ingredient in Mexican cuisine, often found in salsas, hot sauces, marinades, and stews. Manufacturers use it to provide a spicy flavor profile.

Chili de árbol is considered a food ingredient and is not subject to FDA additive regulations. Capsaicin, the compound that gives chili peppers their heat, has been studied for various effects. Some research suggests capsaicin may have anti-inflammatory properties and could play a role in metabolism, though evidence is mixed and more research is needed. JECFA and EFSA have evaluated capsaicinoids, but have not set specific limits for chili de árbol itself.