Cascabel Chilli

Updated: Mar 30, 2019

Heat; 2/10,

1000 to 2500 on the Scoville scale

The Cascabel is a dry pepper skin very thin and very tough, also known as the rattle chilli, it is one of the Mirasol cultivars of the species Capsicum annuum.

The 'rattle' and 'bell' designations describe the tendency of loose seeds to rattle inside a dried cascabel when shaken, that’s why they are often given to small children in Mexico to play with. Fresh cascabel, which is 2–3 cm in diameter, is also known by the alias bola chilli or chile bola (Spanish for ball chilli).

The pigmentation of the fresh chillies blends from green to red; when dried, the colour darkens.

Each pepper requires a long soaking time compared to other peppers and it is recommended to chop it finely before use.

This pepper gives the sauces an intense red, while the flesh will offer a rich tannin flavor. With a woody and smoke flavor, this chilli has hints of hazelnut and tobacco.

The plant can grow to more than 1 meter and grows in the wild on the Pacific coast of Mexico.

© 2018 Wessel Woortman

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