Granulated Goat's Horn Chile

The sweet, lightly spicy Granulated Goat’s Horn Chile, or Cacho de Cabra, has an aroma that’s primarily powered by the deep, rich aromas of cherries and raisins, with a hint of smoky tobacco lingering around the edges. It tastes bright and playful, initially fruity, before the resonant earthy and smoky flavors take over. The heat comes in last; Granulated Goat’s Horn Chile has approximately the same heat as a jalapeño, so it’s got a fun spiciness that doesn’t overwhelm the palate. Named for its long, pointed shape, the Goat’s Horn Chile measures between 1500-5000 SHU (Scoville Heat Units).

Native to the country Chile, Goat's Horn Chiles have 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. The indigenous people in and around the Santiago region have been growing Goat's Horn Chiles 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 word chilli that means "where the land ends," referring to the long Chilean coastline. Chile, as in pepper, comes from the Aztec word, also chilli, which means “hot pepper”.

Tips From Our Kitchen

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 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. Try South American cuisine with a Chilean Chacarero Sandwich. Rub onto steak or chicken, or long planks of zucchini, and grill, or scatter over fish, add a slice of lemon, and wrap with parchment to bake en papillote. Add these to pickled onions or a spicy cucumber relish for a little burst of heat. Make this a secret ingredient in succotash or sprinkle over freshly-buttered corn on the cob. Stir into honey and drizzle over cornbread. We also have blended Merken Spice available.

Our Granulated Goat’s Head Chile is cultivated in Peru.

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