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.
Cascabel peppers are acidic, slightly smoky, and woody. They have savory tobacco and nut-like undertones.
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
Serving Size1 chile, 3g
Amount Per Serving
% Daily Value*