Cascabel chili

Cascabel chili is a type of chili pepper that is popular in Mexican cuisine. The name "cascabel" means "rattle" in Spanish, referring to the sound the seeds make when the dried pepper is shaken.

Description

The Cascabel chili is round and small, measuring about 2-3 cm in diameter. It is known for its deep red-brown color and smooth, glossy skin. The chili is moderately hot, with a heat rating of 1,000 to 3,000 on the Scoville scale.

Culinary Uses

In Mexican cuisine, the Cascabel chili is often used in sauces, stews, and soups. It is also commonly ground into a powder and used as a spice. The chili has a rich, nutty flavor with a slightly smoky undertone.

Cultivation

The Cascabel chili is typically grown in several regions of Mexico, including the states of Nayarit, Durango, San Luis Potosí, and Zacatecas. The plant prefers a hot, dry climate and well-drained soil.

Health Benefits

Like other chili peppers, the Cascabel chili is rich in Vitamin C and other antioxidants. It is also a good source of dietary fiber and minerals like potassium and magnesium.

See Also

• List of Capsicum cultivars
• Mexican cuisine
• Scoville scale

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