Cascabel chilies (pronounced: kahs-kah-bel) and also know as chili bola means "rattle" and the name refers to the shape of the chili as well as the sound the seeds make when a dried chili is shaken. The cascabel chili is deep red to brownish in color and when mature is about 35mm in diameter.

Cascabels are moderately hot and have a nutty flavor with a rich tannic and slightly smoky nuance.  The chili is grown in many states in Mexico including Coahuila, Durango, Guerrero and Jalisco.

Typically the chili is toasted on a hot pan then used in salsas, sauces, soups and stews.

The cascabel is considered a moderately mild chili recording 1,000 to 2500 Shu's on the Scoville scale. This allows the chili to be used for flavoring without adding considerable heat to the dish.

Cascabels are generally available dried whole, powdered and sometimes pureed. Powdered is the dried whole chili, ground up into a fine powder and used for a nutty, smokey flavor.

Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Subclass: Asteridae
Order: Solanales
Family: Solanaceae
Genus: Capsicum
Species: C. annuum
Binomial name
Capsicum annuum

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