Cascabel Chile Pepper Stats
Length: 1 - 2"
Width: 1 - 2"
Scientific Name: Capsicum annuum
Other Names: chile bola, rattle chile
Scoville Range: 1,000 - 5,000
Cascabel Chile Pepper Origin and History
The cascabel chile grows in several states on the Pacific coast of Mexico; which include Jalisco, Durango and Coahuila. The chile's name, which means "rattle," refers to the sound that the loose seeds in the dried pepper make when it is shaken.
The cascabel chile is a cultivar of capsicum annuum species. A cultivar is a plant that has been specifically cultivated and selected for certain characteristic such as color, yield and resistance to disease.
Cascabel Chile Pepper Description
Cascabel chiles are smooth round peppers that are similar in size to a hot cherry pepper. When dried, the thick flesh is a deep red to brown in color.
The shell has a medium to low heat and is slightly acidic. The seeds range from moderately hot to hot with a slightly smoky flavor. Cascabel chiles develop a rich nutty taste when they are toasted. They are often preferred to flavor Mexican dishes without adding a lot of heat.
Cascabel Chile Pepper How to Serve or Use
Cascabel chiles can be purchased whole, dried, or pureed. Powdered cascabel is not readily available since the small size of the chile compared to its waste, including seeds and stems, makes it expensive to produce. Dried, whole cascabel chiles are easy to find. The chile is usually toasted and then ground to use for flavor or as a garnish for stews, sauces and soups.
Cascabel chiles can also be hydrated and used as an ingredient of mole sauce. The sauce is used to add flavor to beans, meat and chicken. It is also a spicy addition to enchiladas or tacos. Cascabel chile is also commonly combined with garlic, cumin and other spices to make marinades for shrimp, chicken or beef. For glazes, the flavor of the chile works well to balance the flavor of honey.
Dried chiles placed in airtight containers can last up to six months if stored in a dry, cool, and dark area.
Image(s) provided by: