Árbol chilli

A slim, smooth-skinned Mexican dried chilli, roughly 15,000–30,000 Scoville. Thin-walled, so it toasts fast and burns faster — seconds separate a good toast from an acrid one. Stands in for dried Thai chilli where that is hard to get: comparable heat, a cleaner and less fruity flavour, and it grinds to a better flake because there is little flesh to go pasty.