Chile de Arbol pepper, literally translated from Spanish as “tree pepper”, is a true icon of Mexican cuisine. It does not grow in trees, but on a small shrub. This pepper keeps its bright and vibrant red color, even when dried. Little cousin of cayenne and bird pepper, it is used mainly dried for its slightly fruity and nutty aroma. It is a moderately hot variety that is often combined with other peppers to make table sauces or used simply crushed to spice up a dish.