Description
Chilli Name : CASCABEL
Chilli Species : Annuum
Chilli Origin : Mexico
Chilli Heat : Mild
The Cascabel is a classic Mexican chilli known for its round “rattle-like” dried pods that give it its name — cascabel means “little bell” or “rattle” in Spanish. When dried, the loose seeds inside the spherical pods make a rattling sound, making it one of the most distinctive heritage chillies in Mexican cuisine.
Fresh pods are 2–3 cm wide, round, and smooth, ripening from green to a rich red before drying to a deep brown-red. Heat is mild, allowing the nutty, earthy flavour with subtle smoky undertones to shine through. Cascabel is traditionally used in sauces, stews, and salsas, especially when ground into pastes or powders as part of authentic Mexican cooking.
Plants are medium-sized, typically reaching 70–90 cm tall, and yield steadily throughout the season. Pods are produced in good numbers and dry well for long-term use.
Seeds germinate best at 26–30 °C, sprouting within 10–21 days. Plants generally take 90–100 days from sowing to harvest.
