Botanical Name: Capsicum annuum
Cascabel chiles are a distinctive variety of dried chili pepper native to Mexico, known for their round shape and unique flavor profile. The name “cascabel” means “rattle” in Spanish, a reference to the rattling sound the seeds make when the dried chiles are shaken. These small, spherical chiles are typically about 1-2 inches in diameter, with a smooth, glossy exterior that turns from green to deep red or brown as they dry.
On the Scoville scale, Cascabel chiles range between 1,000 to 3,000 Scoville Heat Units (SHU), placing them on the mild end of the heat spectrum. Their gentle spiciness makes them a versatile choice for adding flavor without overwhelming heat. What makes Cascabel chiles particularly special is their rich, earthy flavor with notes of nuts, dried fruit, and a subtle smokiness, offering a mild, complex taste that enhances traditional and modern dishes.
Cascabel chiles are often used in Mexican cuisine, where they are prized for their ability to infuse depth and complexity into sauces, soups, and stews. One of their most common applications is in salsas and mole sauces, which are rehydrated and blended with other ingredients to create a rich, flavorful base. These chiles are also frequently used to season meats, especially in marinades or spice rubs for grilled or roasted dishes.