Cascabel Chiles
Cascabel (KAS-ka-bell) chiles, Capsicum annuum, are also called cascabel pepper, cascabel chili, or chile cascabel. They are mahogany brown, thick skinned, and have a light and nutty aroma.
These peppers are round like a ball and are roughly 1½ inches in diameter.
The word cascabel means “jingle bell”. It is called this because the seeds of this dried pepper rattle around inside the pepper when you shake it. It almost sounds like a maraca.
There are approximately 10 chiles per ounce.
One whole Cascabel pepper equals 1/4 to 1/2 teaspoon of powder.
Flavor Profile
Cascabel peppers are acidic, slightly smoky, and woody. They have savory tobacco and nut-like undertones.
Heat Level
Cascabels deliver a mild heat, measuring 1,500 to 2,500 Scoville Heat Units (SHU).
How To Use
Cascabels go well with acidic foods like tomatoes or tomatillos, so stir them into Roasted Tomato Salsa or Roasted Salsa Verde. Pair them with other chiles for complex flavor profiles, and amp up Red Enchilada Sauce. Give even more depth to Pozole Rojo. Use in soups, stews, chilis, and tacos. We love Cascabel chiles in Birria Stew.
Country of Origin
Mexico.
Nutrition Facts
Serving Size1 chile, 3g
Amount Per Serving
Calories10
% Daily Value*
Total Fat0g0%
Saturated Fat0g0%
Trans Fat0g
Polyunsaturated Fat0g
Monounsaturated Fat0g
Cholesterol0mg0%
Sodium2.7mg0%
Total Carbohydrate2.1g1%
Dietary Fiber0.9g3%
Total Sugars1.2g
Added Sugars0g0%
Sugar Alcohol0.0g
Protein0.3g0%
Vitamin D0mcg0%
Calcium1mg0%
Iron0mg1%
Potassium56mg1%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. These values were calculated and therefore are approximate. For more accuracy, testing is advised.
