Cascabel Pepper

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Cascabel Pepper

Summary:
Cascabel peppers are round, deep red to brown chilies known for their mild to medium heat and distinctive, rich flavor with earthy and nutty undertones. When dried, they have a unique, rattling sound due to loose seeds inside, giving them the nickname “rattle chili.” Often used in Mexican cuisine, they add a deep, smoky flavor to sauces and stews.

Region of Origin:
Native to Mexico, particularly cultivated in the states of Coahuila, Durango, and Guerrero.

Spice Level:
1,000 – 3,000 SHU

Flavor Profile:
Cascabel peppers have an earthy, nutty taste with hints of mild smokiness and light cherry undertones, adding depth without overpowering heat.

Common Cultivars:

  • Cascabel (dried form)

Culinary Uses:
Typically used dried in Mexican sauces, moles, and salsas, cascabel peppers can be toasted or rehydrated to release their smoky, nutty flavor. They are often blended into sauces or ground into powder to season meats, soups, and stews.

Health Benefits:
Cascabel peppers are rich in vitamins A and C and provide antioxidants that support immune function. They also contain capsaicin, known for its potential metabolism-boosting and anti-inflammatory properties.

Growing Conditions:
These peppers thrive in warm climates with plenty of sunlight and well-drained soil. They grow best in temperatures between 70°F and 85°F.

Preservation and Storage Tips:
Cascabel peppers are typically used dried and can be stored in an airtight container in a cool, dark place. Fresh cascabels can be refrigerated, though they are commonly dried soon after harvesting.

Substitutes:
Guajillo or pasilla peppers can serve as substitutes, offering similar earthy and smoky flavors with a mild heat level.

Popular Dishes or Recipes:

  • Cascabel Chili Salsa
  • Mexican Mole Sauce
  • Cascabel Chili Stew
  • Braised Meats with Cascabel Sauce

Historical and Cultural Significance:
Cascabel peppers are a traditional ingredient in Mexican cooking, valued for their unique flavor and versatile use in sauces and stews. Their characteristic rattling sound has also made them a cultural icon in Mexican cuisine.

Pairings:
Pair well with tomatoes, garlic, onions, cumin, and chocolate in mole dishes.

Warnings or Precautions:
With mild heat, cascabel peppers are generally safe to handle without gloves, but it’s wise to wash hands after handling.

Scoville Rating Comparisons:
Milder than jalapeños and comparable to guajillo peppers, with a gentle warmth suitable for flavoring rather than intense heat.