Toasted Chile de Arbol
Chile De Arbol, Capsicum annuum, pronounced “day ar boll”, also known as chile de Arbol, de arbol peppers, “pico de pajaro” (bird beak) or “cola de rata” (rat tail).. Originally documented in 1570 by Francisco Hernández, a naturalist and court physician to the king of Spain, he noted the Nahuatl word "cuahuitl" was used to describe "wood”, “stick” as well as “tree,” or “woody chili,”. These are roasted just long enough to release their aroma and oils. 1 chile is equal to about 1/4 teaspoon. 15,000-30,000 SHU HOT!!