Arbol Chiles have a natural, grassy flavor with a hint of nuttiness and they have a searing, acidic heat. The dried Arbol has a more distinctive taste than the fresh pepper as the drying process really enhances their flavor. The flavor of Arbol Chile is considered superior to other chiles by many competition cooks and is considered a staple in many southwestern US kitchens. We like to use it in place of cayenne as the heat levels are similar but the cayenne really provides no additional flavor just heat. In its pod form the Arbol is often used to flavor oils and vinegars and as a powder the Arbol is perfect in any dish where you want to increase its heat level. Grind at home in small batches and use in, hot sauce, salsas, soups, tacos, and stir fry.