Cascabel chillies are a deep red-brown, cherry-shaped Mexican variety, renowned for their delicious flavours and gentle spiciness. Cascabel chillies rank low down on the Scoville Scale of chilli heat – between 1,000 to 2,500, meaning that they’re a fairly mild – and are used more for their flavour than singularly for their hotness.
Try dry frying the chillies to intensify their aromas, and then soak them in warm water before blending the cascabels into a paste or cutting them into thin slivers. The nutty, smoky flavours of cascabel chillies make them a great addition to tamales, salsas and stews. They’re also delicious when finely sliced, and stirred through plain rice.
The cascabel chilli is also known as a cascabella, a bola chilli (literally 'ball'). Cascabel translates as 'little bell' and it's sometimes called a rattle chilli. The chilli got the rattle and bell names from the way the seeds rattle around dried cascabel pods.
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