Cascabel whole dried Chilies
Product of Mexico
Cascabel takes its name from the rattlesnakes tail; one shake will tell you why. The flavour is earthy, dry and subtle with a respectable bite.
This Chilli adds flavour to your dishes, rather than intense heat.
No need to cook.
Cascabel chillies are used in moderately spicy Mexican foods.
Remove the stems first, then chop or tear the chillies and simply add to the food.
There is no need to reconstitute Cascabel chillies, as they absorb moisture from the food around them.