Cascabel

Cascabel refers to a specific variety of chili pepper, scientifically known as Capsicum annuum. Its name, which means "jingle bell" in Spanish, is derived from the pepper's characteristic rattling sound when the dried seeds shake loose inside the hollow pod. Cascabel peppers are typically small, round, and smooth, with a glossy, dark red skin when mature and dried. They are most commonly found in their dried form, though fresh ones can also be encountered.

The flavor profile of the cascabel pepper is generally described as mild to medium in heat, with a nutty, slightly smoky, and fruity undertone. Its heat level is considerably less intense than many other chili varieties. This makes it a versatile ingredient in various culinary applications. Cascabel peppers are frequently used to add depth of flavor and a subtle warmth to sauces, soups, stews, marinades, and rubs. They are a staple in many Mexican cuisines, often rehydrated and blended into moles and adobos. The seeds and membranes can be removed to further reduce the heat, allowing the pepper's unique flavor to shine.