The cascabel chili, also known as the rattle chili, is one of the Mirasol cultivars of the species Capsicum annuum. The 'rattle' and 'bell' designations describe the tendency of loose seeds to rattle inside a dried cascabel when shaken.
Cascabel peppers are members of the Capsicum annuum species and are also known as Guajones, Coras, Chile Bola, and rattle chile because of the shape of the chile and the sound the seeds make when a dried chile is shaken. Typically, Cascabel is the name given to the dried version of Chile Bolas.
Cascabel Chili Pepper Organic Seeds
Cascabels are both woodsy and smoky flavored, with a nutty tobacco aroma. Named for its rattling sound when shaken, Cascabel means "rattle" in Spanish. The pungent yet not overly spicy flavor of dried Cascabels makes them great in salsas, sauces, and marinades. They are the prime chile in the classic sauce for Chilaquiles, a baked corn tortilla casserole-like dish. A Cascabel based sauce is an excellent complement to masa in a braised pork tamale or baked over chicken or beef enchiladas. Cascabel chiles are very versatile in their ground or powdered form. Capsicum annuum (85 days) Heat Level: Mild. Scoville 1,500 - 2,500 Open-pollinated, heirloom.
In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart or into large 5-gallon containers. Harvest chiles when they are green. If left on the plant a couple more weeks, the peppers will turn red at full maturity.