Pepper Seeds - Hot Pepper - Cascabel
Description
Nutty, warm, and famously musical. Cascabel, the “little bell” of Mexican chiles, earns its name from the soft rattle of loose seeds inside each dried pod. Fresh it’s bright and peppery; dried it turns round and toasty with notes of hazelnut, mild cocoa, and gentle smoke. The heat is friendly and steady, perfect for layering depth into sauces without overpowering the dish.
The plants are vigorous and tidy, typically 2 to 3 feet tall with a branching habit that loads stems with blossoms and marble-like fruit. Clean green foliage frames clusters of small, round pods so the plants look ornamental long before ripening. Pods average 1 to 1½ inches across, smooth and glossy, maturing from deep green to rich red and drying to a handsome chestnut brown. Walls are medium thick for fresh crunch but cure evenly, making cascabel one of the easiest chiles to dry whole for pantry use.
Bite into a ripe pod and you’ll get sweet red pepper first, followed by a mellow, warming heat that lingers pleasantly. In the kitchen, toasted cascabels perfume moles, adobos, and table salsas with their signature nutty richness; blended, they bring body and brick-red sheen to stews, beans, and braises. Ground into flakes or powder, cascabel adds depth to rubs, chili oils, roasted vegetables, and even chocolate desserts.
Native to central and western Mexico and long traded through regional markets, Cascabel is a cherished Capsicum annuum selected for its unique shape, reliable drying, and crowd-pleasing flavor. Grow it for generous harvests, easy preservation, and the unmistakable rattle that signals a perfectly cured chile ready to turn everyday cooking into something special.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Description
Nutty, warm, and famously musical. Cascabel, the “little bell” of Mexican chiles, earns its name from the soft rattle of loose seeds inside each dried pod. Fresh it’s bright and peppery; dried it turns round and toasty with notes of hazelnut, mild cocoa, and gentle smoke. The heat is friendly and steady, perfect for layering depth into sauces without overpowering the dish.
The plants are vigorous and tidy, typically 2 to 3 feet tall with a branching habit that loads stems with blossoms and marble-like fruit. Clean green foliage frames clusters of small, round pods so the plants look ornamental long before ripening. Pods average 1 to 1½ inches across, smooth and glossy, maturing from deep green to rich red and drying to a handsome chestnut brown. Walls are medium thick for fresh crunch but cure evenly, making cascabel one of the easiest chiles to dry whole for pantry use.
Bite into a ripe pod and you’ll get sweet red pepper first, followed by a mellow, warming heat that lingers pleasantly. In the kitchen, toasted cascabels perfume moles, adobos, and table salsas with their signature nutty richness; blended, they bring body and brick-red sheen to stews, beans, and braises. Ground into flakes or powder, cascabel adds depth to rubs, chili oils, roasted vegetables, and even chocolate desserts.
Native to central and western Mexico and long traded through regional markets, Cascabel is a cherished Capsicum annuum selected for its unique shape, reliable drying, and crowd-pleasing flavor. Grow it for generous harvests, easy preservation, and the unmistakable rattle that signals a perfectly cured chile ready to turn everyday cooking into something special.
