Granulated Goat's Horn Chile, Capsicum annuum, measures between 1,500-5,000 SHU (Scoville Heat Units). This is considered a mild chile, but it has a little bit of bite. Goat’s Horn Chile is also called aji cacho de cabra, cacho cabra, goat horn chili, chile cabra, goat horn pepper, or aji cacho. 

Named for its long, pointed shape, the Goat’s Horn Chile, or Cacho de Cabra, is native to the country of Chile and has been cultivated by the indigenous Mapuche people for hundreds of years. This chile is a definitive ingredient in the local seasoning blend Merken Spice, which until recent years was considered too spicy for refined palates and was used almost exclusively by Mapuches. As interest in foods around the world has grown, so has the interest in spices like Goat’s Horn Chile. 

Granulated Goat's Horn Chile is popular with: independent spice shops; salt manufacturers; seasoning companies; breweries; Latin American restaurants; cafes; food trucks; and catering companies

Flavor Profile

Granulated Goat's Horn Chile has an aroma powered by the deep richness of cherries and raisins, and tastes sweet, fruity, and smoky.

How To Use

Granulated Goat’s Horn Chile is a delicious pepper that can substitute for any pepper in your pantry if you want a snappy little kick. Sprinkle it over beef tacos, grilled chicken, sunny side-up eggs, or fold it into omelets with some onions and cheese in the morning. Fry it with your sweet potatoes for sweet potato hash. Stir into diced onions and tomatoes, and top with cilantro and lime juice for a quick, spiky pico de gallo. Toss over pizza for a bit of fruity, smoky heat. 

Granulated Goat’s Horn Chile is terrific in grilled meats and vegetables, winter squash, chicken, fish, queso, chilis, soups, stews, marinades, and with beans and rice. 

Pair Granulated Goat’s with onion, garlic, sweet peppers, lemon, orange, cumin, plantains, tomato, cheese, coriander, lime, mint, cilantro, cherries, and cocoa.