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Granulated Goat's Horn Chile
The Goat’s Horn Chile, a variety of Capsicum annuum, is an iconic part of the South American blend “Merken.” In fact, it cannot be called “merken” without the presence of Goat’s Horn Chile. This chile is a staple in Chilean cuisine, with its bold, smoky flavor and an aroma that is reminiscent of the woods burned to smoke the chiles.
The Goat’s Horn Chile may also be called “aji cacho de cabra” or simply “cacho de cabra.” In Spanish, the name simply means “horn of the goat” in reference to the shape of the chile.
History of Granulated Goat’s Horn Chiles
Goat’s Horn Chiles have been grown in Chile by the native people the Mapuche for hundreds of years and dozens of generations. Natives of the area have been growing Goat’s Horn Chiles in the Santiago region of Chile for so long, that many people mistakenly associate these chiles with the name of the country. Instead, the name of the country comes from the Mapuche language word “chilli” that means “where the lands end.” This name honors the long stretches of coastline that make up a majority of the country.
Goat’s Horn Chiles can’t be talked about without talking about Merken spice in tandem. The two go hand in hand! Merken is a traditional condiment in Chile, that is traditionally made up of Goat’s Horn Chiles, salt, and coriander, though recipes across the country will vary from family to family. In recent years, Americans have become more and more fascinated with differing cuisines and expanding their palettes into more niche flavors. Goat’s Horn Chiles are one of those flavors that for a long time were Chile’s tried and true family secret. Someone has spilled the beans though, and now we are starting to see an increased demand for this incredible chile flavor all across the United States!
Goat’s Horn Chile Cultivation
Goat’s Horn Chile plants are quite short and will usually only grow to be about two feet tall. They need roughly a foot of space between them to be able to expand outward. Even though these plants are small, they produce a high yield. They need full sun exposure and survive in soils within a pH range of 6.1 to 7.8. As the plants’ roots are susceptible to root rot, they should not be over watered. The chiles mature from a lovely bright green to an even lovelier bright, waxy red. This chile is long and pointed, and similar in shape to the goat’s horn that lends the chile its name. Occasionally, you will find a goat’s horn chile with a twisted, curly body, but usually they look like a long, curved jalapeno. These chiles take about 80 days to fully mature on the vine.
Once matured, the Goat’s Horn Chiles are hung to dry for a few days in the sun before they are smoked and then ground up and used alone or in merken. As a staple of the Chilean diet, these chiles are mostly grown there, in Argentina, and Peru.
Where is it from?
Our Goat’s Horn Chiles are grown in Peru.
How Hot are Granulated Goat’s Horn Chiles?
Goat’s Horn Chiles typically fall at a rating of about 2,000 SHU.
Cooking with Goat’s Horn Chiles
Goat’s Horn Chiles can be used as a rub on grilled or roasted meats and seafood, particularly fish. Use it to season soups, stews, sauces, dips, and dressings. It’s delicious as a dry condiment for prepared vegetables like grilled potatoes or carrots.
There is a popular Chilean dish called “chorrillana” that is essentially a dish made up of French fries, caramelized onions, beef strips, and fried eggs. Chorrillana is often topped with a generous shake or two of some granulated Goat’s Horn Chiles for a delightfully spicy kick and for the aesthetic value, as the bright red of the chile contrasts against the otherwise earthy tones of the dish.
Make a delicious dipping oil with these chiles by combining a cup of oil with a tablespoon of the granulated chiles and letting it sit for about 30 minutes. This will ensure the oil is infused with chile flavor so you can drain the solids from the oil. You could just leave the chiles in the oil if you like the look of them, or if you prefer the texture. This oil can then be used for bread dipping, or as a pasta sauce. Drizzle over freshly made spaghetti and add a dash of black pepper and freshly grated parmesan cheese for a quick, simple meal that tastes great.
What Do Granulated Goat’s Horn Chiles Taste Like?
Granulated Goat’s Horn Chiles are bold, smoky, and have an earthy, woodsy aroma to them. They have a flavor that is subtle at first, but once it hits the back of your throat builds up into a spicier tingle that is just right and not overwhelming, especially if you love just a touch of heat in your chiles.
Substitutions and Conversions
For a similar flavor profile, you can replace Granulated Goat’s Horn Chiles with Aji Amarillo, though those are a much hotter chile and will certainly pack a much more heated punch in your food. For a similar heat level, try the Aji Panca chile. The Aji Panca is a little more fruity than Granulated Goat’s Horn Chiles, but it is similar enough in a pinch.