De Arbol

Family: Solanaceae Hot Pepper

Aromatic and boldly piquant, De Arbol Cayenne peppers unfurl into slender, sunlit pods that feel crisp and lively in the hand—bright, smoky heat with a clean, peppery snap.

At maturity they hang in graceful clusters, turning from green to a deep, ember-red that intensifies their flavor for bold sauces and fiery dried uses. Grow De Arbol for a dependable harvest of heat-forward peppers that shine in salsas, roasting, and pickling-style preparations where a Cayenne kick is the star.

Light: Full SunMaturity: 75 DaysHabit: Upright

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 7th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Sep 3rd
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

De Arbol’s slender, crisp pods deliver heat that arrives fast and stays clean—great when you want chili flavor to cut through richness instead of getting lost. Toast lightly or rehydrate for sauces; for pickling, keep them whole so they stay snappy and ember-red in the jar.

Best Uses

hot-salsa base where you want heat plus a smoky, peppery snap
quick pickles/chiles in vinegar for a crisp, ember-tinged bite
roasting or toasting, then blending into a smooth, cayenne-level sauce
drying and grinding for fast, fiery seasoning with a roasted edge

Flavor Profile

bright smoky heat clean peppery bite crisp, slender pod texture when fresh deep ember-red ripeness that intensifies heat and aroma

Kitchen Pairings

garlic lime smoked paprika black beans chicken thighs vinegar

Frequently Asked Questions

What pest or disease commonly affects Capsicum annuum (De Arbol peppers), and how do I treat it?

De Arbol peppers (Capsicum annuum) commonly get spider mites, especially in hot, dry weather, showing up as fine stippling on leaves and webbing on the underside. Rinse plants with a strong stream of water, then apply insecticidal soap or a horticultural oil, covering leaf undersides, and repeat every 5–7 days until mites stop. If you see sudden wilting or gray/brown lesions on stems and leaves, remove affected foliage and ensure good airflow to reduce spread.

How often should I water Capsicum annuum during the main growing phase?

During active growth and flowering, keep soil evenly moist but not soggy—water when the top 1 inch of soil feels dry. In full sun, this often means about 1–2 deep waterings per week, but increase frequency during heat waves. Avoid wetting the foliage, and stop short of waterlogged soil to prevent stress that can lead to poor flower set.

How can I tell when De Arbol peppers are ready to harvest?

Harvest when the pods are fully elongated and firm, and the color has shifted to a deep red (they typically ripen around 75 days). A green pod is not fully matured for drying—wait until the pepper turns red and the skin feels taut. For the best dried texture, harvest on a dry day and let peppers cure in a warm, airy spot until fully leathery.