A small, round, dark-red dried chile named for the rattle its loose seeds make when shaken (cascabel means 'little bell'). Mild to moderate in heat, it toasts to a nutty, woody, faintly tannic flavour with notes of tobacco and earth. Ground into salsas and adobos — notably the filling of San Luis Potosí's enchiladas potosinas — it lends warm colour and a rounded, smoky depth rather than fierce burn.
Where it comes from
A round dried chile of central and northern Mexico, prized in salsas and adobos for its nutty, smoky flavour.
In the kitchen
Toasted and ground into salsas and adobos to add nutty, smoky depth and warm colour.
Nutrition (per 100g)
~282kcalCal
~12.0gProtein
~6.0gFat
~50.0gCarbs
~28.0gFiber
AI-estimated; model and run unavailable.
