Cascabel Chilli Peppers

Cascabel Chilli Peppers may not have the same fame as other Mexican chillies such as Ancho or Chipotle and that’s a real shame. These round chillies grow and ripen slower than many other varieties and they’re not really in cultivation much outside of Mexico. While this does lead to a high cost per gram than other chillies, we certainly thing its worth it! Cascabel means “little rattle” in Spanish and it gets this name as, when the chillies are dry, the seeds rattle around inside.

Cascabel Chillies, like so many from Mexico, are not used for their heat, but rather their flavour. They bring a woody, nuttiness with a smoky undertone to foods, adding to complexity. What’s more, the Cascabel imparts a wonderful colour to dishes too. If you’re looking for flavour and a rich crimson to brick red colouring, these are perfect! Other great Mexican chillies we have include Guajillo, Pasilla, Ancho Grande and Chipotle Morita.

Chilli Heat

The heat from chillies is a subjective thing we find; what some may find too hot, others might find tame. Therefore, you should go easy on chillies, chilli powders and blends with chilli powders in them to find the heat level you like. If you are tasting as you go, you can always add a little more if you need to, but taking heat out is difficult if not impossible.

Nutritional Information/ 100g

Energy/kcal – 324
Energy/kJ – 1355
Protein (g) – 10.6
Fat (g) – 5.8
of which Saturates (g) – 0.8
Carbohydrate (g) – 69.9
of which sugars (g) – 41.1
Fibre (g) – 28.7
Sodium (mg) – 91

Always be sure to read the labels before consumption. Suitable for vegetarian, vegan and kosher recipes.

ADDITIONAL INFORMATION

While every effort is made to keep all products in isolation from everything else, we cannot guarantee products are totally free of traces of the following allergens.

Cereals containing gluten
Peanuts
Soybeans
Nuts
Mustard
Celery
Milk and Dairy products
Sesame Seeds
Products containing sulphur dioxide at concentrations more than 10mg/kg or 10mg/litre.