NOTE: This recipe was updated on 9/7/21 to include new information. It was originally published on 9/22/13. Mexico is well known for its chili pepper selections, both fresh and dried varieties, which are incorporated into all manner of wonderful dishes. Chili peppers are a way of life in Mexico, providing flavor and sustenance, but also inspiration and art. One such famous pepper from Mexico is the popular Cascabel Pepper. The name “cascabel” means “little bell” or “sleigh bell” or “rattle” in Spanish, because of the dried pods distinctive rattling sounds from the seeds within, which come lose from shaking them. They are also known by other names, including “chile bola”, which means “ball chili” in Spanish, the “rattle chile” for the distinctive rattling sounds of the dried pods, or guajones. The Cascabel Pepper is grown in several areas of Mexico. Interestingly, the name “cascabel” applies to both the fresh and dried versions of the peppers, which is rare in Mexico, where most dried chiles have completely different names from their fresh counterparts.
What Does a Cascabel Pepper Taste Like?
The cascabel pepper is characterized by an eary, slightly smoky flavor with notes of nuttiness. With a mild to moderate heat level, the Cascabel is perfect for adding a touch of heat to soups, salsas, stews and sauces. They are mostly consumed dried, and often ground into chili flakes.
Where Can I Buy Cascabel Peppers?
NOTE: This pepper is not to be confused with the Cascabella Pepper, which is a different type of pepper.
