Cascabel Chili means rattle chilli due to sound the seeds make inside the dried chilli when shaken. It is round and small with a thick skin and, when dried, exhibits a dark red-brown colour. Its flavour is woodsy, nutty and slightly smoky with a mild heat. It is typically toasted to produce a wonderful nuttiness.
Culinary Notes :
- Recipes that call for Cascabel chillies are generally referring to the dried chilli.
- Roast the chillies and then re-hydrate them in warm water to make a paste or sauce.
- Add to taco and fajita dishes for and authentic mexican flavour.
- For complex sauces and great flavour, they can be paired with other Mexican chillies.
- Do not rehydrate for more than 20 minutes
Peppers including Cascabel chillies contain capsaicin, which is considered good for aiding in weight loss.
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Other names or spelling: rattle chili, bola chili, chile bola, ball chili, Capsicum annuum, Chile Cascabel, Cascabel, Chilcoztli, Chile trompa, Chile travieso, Puya, Pullia, Guajillo, Mirasol pepper, Piment safran du Mexique, Piment dressé du Mexique