Description
Cascabel Chilli is a wonderful mexican chilli providing a nutty type flavour, deep colour of crimson red and low heat
Delicate in nature, best to use as the primary chilli, other mexican chillies can over power the flavours
Cascabel skin is very tough, for a thin walled chilli it is quite surprising how long it takes to soften, both soaking before and simmering, to find in flake crushed form even rarer but so welcome to make life easier
The whole form is also known as the rattle chilli, the large empty space created inside, dried so the seeds fall inside the chili becomes a baby rattle
The whole chilli is used par the stem, the flakes includes the seeds
Grown in Mexico
Nutritional Information per 100g
Energy kcals 324
Energy kJ 1355
Protein 10.6g
Fat 5.8g
of which Saturates 0.8g
Carbohydrate 69.9g
of which Sugars 41.1g
Fibre 28.7g
Sodium 91mg
Cascabel Chilli Flakes - Quick Reference
- What are Cascabel chilli flakes?: Mexican Cascabel chillies, minus the stem, cut into flakes with the seeds included.
- Principal flavour: A delicate nutty flavour with deep crimson colour.
- Heat level: Low; Cascabel is primarily a flavour chilli.
- Common uses: Mexican sauces, salsas, stews, marinades and dishes where its subtle nutty character can remain central.
- Pairs well with: Tomato, garlic, cumin, pork, chicken, beans, mushrooms and toasted seeds.
- How to use: Flakes reduce the long softening time associated with the tough skin of whole Cascabel pods.
- Texture: The cut form is easier to hydrate and blend while preserving more body than powder.
- Comparison: More delicate than Guajillo or Chipotle and can be overpowered by stronger Mexican chillies.
- Good to know: The whole dried pod is called the rattle chilli because its loose seeds shake inside the hollow pod.
- Storage: Keep sealed in a cool, dry place away from direct sunlight.
