Chile de Árbol Sin Cabo | FAMARA®
Dried Chile de Árbol (Capsicum annuum L.) is one of the most representative chile peppers in Mexican cuisine, recognized for its intense red coloration, slender elongated shape, distinctive spicy aroma and pronounced heat. Originating from Mexico and marketed under the FAMARA® brand, it is presented stemless, with the peduncle removed to facilitate culinary preparation and processing.
Its commercial presentation consists of a 1 Kg resealable ZipBag, identified under the commercial designation S17. This format is particularly suitable for restaurants, industrial kitchens, sauce manufacturers, spice distributors and businesses specializing in Mexican ingredients.
The S17 designation identifies a commercial product selection. Its precise meaning and grading criteria should be confirmed against FAMARA® specifications, since it does not independently represent a universally standardized size or pungency classification.
Organoleptic Properties
Slender, elongated and pointed dried chile peppers, generally straight or slightly curved, with relatively smooth or lightly wrinkled skin ranging from bright red to deep brick red. Dehydration concentrates their characteristic aromatic compounds, producing a dry, firm and relatively brittle texture.
Its aroma is intense, vegetal, spicy and slightly earthy, with notes characteristic of mature, dehydrated chile peppers. Brief toasting develops deeper roasted aromas, although excessive heat may produce undesirable bitterness.
The flavor is characterized by direct, persistent and pronounced pungency, accompanied by subtle fruity and spicy undertones. As a general reference, Chile de Árbol commonly ranges from approximately 15,000 to 40,000 Scoville Heat Units (SHU), depending on cultivation and production conditions. This range is indicative and does not represent a certified pungency analysis of the FAMARA® S17 lot.
Heat is primarily produced by capsaicinoids, which are especially concentrated in the pepper's internal placental tissues.
Suggested Uses
Ideal for preparing spicy red sauces, taquería-style salsa, salsa macha, rustic crushed salsas, adobos, marinades, moles, stews, broths and seasoned oils. Its distinctive heat profile adds intensity to traditional and contemporary Mexican recipes.
In Mexican cuisine, Chile de Árbol is particularly valued for hot sauces prepared with tomatoes or tomatillos, garlic and onions, as well as accompaniments for tacos, quesadillas, grilled meats, pozole and traditional street foods.
Professional culinary applications include chile-infused oils, spicy vinaigrettes, seasoned mayonnaise, flavored butters, dressings, spice blends and seafood preparations.
The peppers may be used whole, toasted, rehydrated, crushed or ground, depending on the recipe. Brief toasting over moderate heat enhances their aroma, provided burning is avoided. For smoother sauces, the peppers may be rehydrated in hot water before blending.
The stemless presentation reduces preparation time by eliminating the need to remove stems before cooking.
Format
Resealable ZipBag containing 1 Kg net weight of dried Chile de Árbol, FAMARA® brand, originating from Mexico.
S17 selection: commercial designation used for this product presentation. Specific requirements concerning pepper length, coloration, integrity and allowable tolerances should follow the supplier's technical specifications.
Stemless: dried chile peppers with their stems removed. This presentation facilitates direct culinary use and food processing, but does not necessarily mean the peppers have been deveined or that their seeds have been removed.
The 1 Kg resealable ZipBag allows users to portion the product according to their needs and securely close the package after opening, reducing exposure to air, moisture and other environmental factors.
Storage and Handling
Store in a cool, dry, clean, dark and well-ventilated environment, preferably at moderate temperatures around 15–20 °C (59–68 °F) when storage conditions permit.
Protect from direct sunlight, heat sources, condensation and excessive humidity. Dried chile peppers may deteriorate through moisture absorption, color fading, aroma oxidation and mold development.
Keep the ZipBag properly sealed after each use. Remove only the required quantity using clean, dry utensils to prevent moisture contamination.
In hot or humid climates, refrigerated storage inside an airtight container may be considered, provided temperature fluctuations and condensation are avoided.
Quality and Selection Criteria
Select peppers with uniform red coloration, a clean appearance, dry texture and characteristic aroma, free from mold, visible moisture, insects, foreign materials or signs of deterioration.
The peppers should retain a reasonably intact structure, allowing for natural variations associated with dehydration. Their skin may be slightly flexible or brittle, but should not feel wet or sticky.
For the stemless presentation, verify that peduncles have been removed according to the supplier's commercial tolerances. Seeds and internal membranes may remain inside the peppers.
Avoid products displaying musty, fermented or rancid odors, abnormal staining or excessive discoloration. The S17 selection should comply with FAMARA® commercial requirements without assuming that it guarantees a specific heat level.
Season
Chile de Árbol is cultivated during different agricultural growing cycles throughout Mexico, depending on production region, water availability, temperature and crop management.
Harvesting generally takes place when the peppers reach appropriate maturity and red coloration, after which they undergo natural dehydration or specialized mechanical drying.
Thanks to dehydration and suitable storage practices, dried Chile de Árbol may be commercially available throughout the year, even when fresh harvests are concentrated in particular growing seasons.
Actual supply depends on agricultural cycles, processing schedules and supplier inventory.
Origin
Mexico.
Chile peppers belong to the genus Capsicum, whose origins and domestication are deeply connected with the Americas. Mexico is one of the most important historical centers of chile pepper diversity, cultivation and culinary development, with peppers forming an essential part of local food traditions since pre-Hispanic times
Chile de Árbol belongs to the species Capsicum annuum, which also includes remarkably different peppers such as jalapeño, serrano, poblano and bell peppers. Their differences in shape, coloration and pungency reflect a long history of agricultural domestication and selection.
One interesting fact is that Chile de Árbol does not grow on a true tree; its name is associated with the appearance of its plant and relatively woody stems. Unlike certain dried chile varieties prized primarily for sweetness or smoky flavor, Chile de Árbol stands out for its intense pungency, spicy aroma and exceptional versatility in sauces.
Its stemless presentation in a 1 Kg resealable bag meets the efficiency, storage and portioning requirements of professional kitchens, making it convenient for traditional recipes and contemporary culinary preparations.
