Cascabel Chile F6 (Mexico)
Ingredients: Cascabel Chile powder
A fine balance between pungency and freshness. Ideal for tomatoes and vegetarian dishes.
€6.40
20 g
This product is temporarily unavailable. Receive an email as soon as this product is available again:
Recommendations
Scoville Heat Unit: 6. Ground cascabel chile peppers from Mexico are simply magnificent when used to season guacamole and raw vegetables. It is perfect as well in gazpacho and ratatouille.
-
Allergens
Absent, except for cross-contamination.
May contain traces of sesame, celery, mustard, soy. - Origin Mexico
- Storage / Use In a cool, dark, dry place.
- Scoville scale 6/10
€320 / kg
Olivier Rœllinger's words
The small, dark, round, pungent chile peppers from central Mexico get their name from their shape: ‘cascabel’ means jingle bell in Spanish. Cascabel chile pepper powder is delicious in sauces as well as tomato and tomatillo or green tomato-based recipes.
Story
Chile peppers are native to Mexico and Latin America and were cultivated by pre-Colombian civilizations as early as 7000 BC. Chile peppers also figured prominently Mayan legends. Mexican chile peppers hold pride of place in our spice collection because, like chocolate, they play a magical role in Mexican cooking.
Today, chile peppers are essential to Mexican cuisine. Over 100 different varieties are grown and used throughout the country. Each has a distinct flavor profile. Traditional mole sauces, which blend ancho, mulato and pasilla chile peppers in a spicy, chocolate-based sauce, can be traced back to pre-Colombian times.
Mexican chile peppers come in many: fresh or dried, smoked or roasted, whole or powdered. The Mexican States of Puebla, Chiapas, Durango, and Chihuahua are renowned for the high quality of their chile peppers.
We work with a small Mexican cooperative that represents carefully selected growers who produce the highest-quality chile peppers throughout these regions.
Today, chile peppers are essential to Mexican cuisine. Over 100 different varieties are grown and used throughout the country. Each has a distinct flavor profile. Traditional mole sauces, which blend ancho, mulato and pasilla chile peppers in a spicy, chocolate-based sauce, can be traced back to pre-Colombian times.
Mexican chile peppers come in many: fresh or dried, smoked or roasted, whole or powdered. The Mexican States of Puebla, Chiapas, Durango, and Chihuahua are renowned for the high quality of their chile peppers.
We work with a small Mexican cooperative that represents carefully selected growers who produce the highest-quality chile peppers throughout these regions.