Product Description
PURPOSE
WHAT IS IT?
The cascabel chili (little bell), is one of the Mirasol cultivars of the species Capsicum annuum. The ‘rattle’ and ‘bell’ designations describe the tendency of loose seeds to rattle inside the dried chili when shaken.
EXPERIENCE
The flavor is somewhat similar to strawberries, but the aroma is extremely savory almost beefy. The taste is not offensive, on the contrary it’s a lovely contrast of sweet and savory flavors that add complexity to recipes. Medium hot, cascabels run between 1,250-2,500 Scoville units or a 4 on a heat index scale of 10.
TRADITIONAL USES
- Added to desserts
- Meat marinade
- Added to hot sauces
- Salsa
IMPROVISATIONAL ‘RIFFS’
- Toast and shake whole in a dry pan until aromatic, then steep in stock
- Rehydrate and blend into smoky tomato soup
- Simmer whole in beans for nutty chile depth
THE BACKSTORY
It is also called Chile Bola, meaning ball chile in Spanish. When dried, it turns to a dark brownish red, and the seeds come loose and rattle inside the chile. This is the reason for the name Cascabel, which means “little bell” or “sleigh bell” in Spanish.
AKA
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