De Arbol

Family: Solanaceae Hot Pepper

Planting Schedule

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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

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De Arbol Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Apr 6th	Jul 20th	Oct 3rd – Aug 29th
Zone 2b	Mar 27th	Jul 10th	Sep 23rd – Aug 25th
Zone 3a	Mar 27th	Jul 10th	Sep 23rd – Sep 1st
Zone 3b	Mar 31st	Jul 14th	Sep 27th – Sep 21st
Zone 4a	Mar 27th	Jul 10th	Sep 23rd – Sep 24th
Zone 4b	Mar 25th	Jul 8th	Sep 21st – Sep 27th
Zone 5a	Mar 20th	Jul 3rd	Sep 16th – Sep 30th
Zone 5b	Mar 16th	Jun 29th	Sep 12th – Oct 5th
Zone 6a	Mar 13th	Jun 26th	Sep 9th – Oct 10th
Zone 6b	Mar 7th	Jun 20th	Sep 3rd – Oct 16th
Zone 7a	Mar 2nd	Jun 15th	Aug 29th – Oct 20th
Zone 7b	Feb 20th	Jun 5th	Aug 19th – Oct 28th
Zone 8a	Feb 11th	May 27th	Aug 10th – Nov 5th
Zone 8b	Feb 2nd	May 18th	Aug 1st – Nov 12th
Zone 9a	Jan 16th	May 1st	Jul 15th – Nov 26th
Zone 9b	Dec 22nd	Apr 6th	Jun 20th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

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.