De Arbol Blood

De Arbol Blood is a named Mexican Capsicum annuum cultivar described in commercial listings as a compact, productive cooking chilli with slender red pods that grow upright to slightly outward from the plant.

Pod dimensions are reported at approximately 5.0–7.0 cm in length and about 0.5–0.9 cm in width. Plants are described as reaching around 60 cm in height when grown in pots, with larger growth possible when planted in-ground.

Heat is placed in the medium range at approximately 10 000–12 000 Scoville Heat Units, making 11 000 SHU a reasonable central estimate based on available seller descriptions. This heat level positions it above mild jalapeño-type peppers but well below super-hot varieties.

Culinary descriptions consistently frame De Arbol Blood as flavour-focused, suitable for salads, pickling, stir-fries, hot sauce, and general cooking. Seller material highlights a crisp texture and a balanced flavour-to-heat ratio. Cultural references to dishes such as pozole and salsa roja appear in marketing descriptions; while plausible for chile de árbol–type peppers broadly, there is no separate documented historical record tying this specific named cultivar to a distinct traditional role beyond the wider de árbol category.

The name strongly suggests relationship to traditional chile de árbol types, and the pod form and Mexican attribution align with that lineage. However, “De Arbol Blood” appears online as a specific cultivar name rather than a generic chile de árbol listing.

Most detailed publicly visible information traces back to a primary commercial source, with additional evidence of the name circulating among growers in online logs and forums. A Finnish grow log from 2015 includes “De Arbol Blood” in sowing updates, indicating the cultivar name was already in circulation by that year.

There is no formal botanical registry entry or academic publication specifically documenting the breeding origin or stabilisation history of this cultivar.