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 powder 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
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 Powder Quick Reference
- What is it? A powder made from dried Mexican Cascabel chillies, also known as rattle chillies.
- Flavour A delicate, distinctive nutty flavour with deep crimson-red colour.
- Heat level Low.
- Origin Mexico.
- Common uses Mexican sauces, stews, marinades, meat dishes and recipes where a gentle nutty chilli should lead.
- Pairs well with Garlic, cumin, tomato, sesame, beef, pork and beans.
- How to use Use as the primary chilli so its delicate flavour is not overwhelmed by stronger Mexican varieties.
- Compare with Nuttier and more delicate than Ancho, Guajillo or Pasilla.
- Possible substitute Ancho for mild sweetness, although it will not reproduce Cascabels nutty character.
- Storage Keep sealed in a cool, dry place away from direct sunlight to protect colour, aroma and flavour.
Good to know: Powder is especially useful because whole Cascabel skins are unusually tough and slow to soften.
