Chile de Cambray

Deeply nutty with noticeable sweetness and mild smoky-grassy undertones, offering a cleaner and less bitter profile than standard Chile de Arbol.

The Chile de Cambray, sometimes referred to locally as Cambray, is a traditional Mexican landrace pepper originating from the San Luis Potosí region. It belongs to the Chile de Arbol family and features slender, tapered pods that measure approximately 2.5 to 3 inches (6-8 cm) in length and 0.25 inches (0.6 cm) in diameter. The fruits ripen from green to a vibrant bright red with thin, smooth skin. It delivers heat levels comparable to the standard Chile de Arbol (15,000–30,000 SHU) but with a distinct sweeter note alongside nutty, slightly smoky, and grassy flavors. Plants typically reach 3-4 feet in height and produce prolifically under warm, sunny conditions. Culinary uses include fresh or dried in Mexican salsas, as a powdered seasoning for meats and seafood, in table sauces, hot sauces, and even decorative ristras due to its color retention when dried. Its cultivation has declined significantly, rendering it endangered as farmers in the region increasingly favor higher-yield commercial varieties such as Guajillo.

Chile de Cambray is a traditional landrace from San Luis Potosí, Mexico, that has become rare and endangered because many local farmers have switched to more commercially profitable crops like Guajillo. It is cherished for its balanced flavor and vibrant color in regional Mexican cooking.