The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Dried Cascabel Chile Peppers
Inventory, 5 lbs : 4.70
This item was last sold on : 11/24/21
Cascabel chiles are plump and round and resemble the Cherry chile pepper. They are less wrinkled than some dried chiles and have a bright sheen to their maroon colored exterior. Their slightly acidic thick flesh offers a medium-hot rich flavor. Cascabels are both woodsy and smoky flavored, with a nutty tobacco aroma. Scoville units: 4 (1500-2500)
Dried Cascabel chiles are available year-round.
Cascabels are botanically classified as Capsicum annuum and a member of the Mirasol cultivar. Meaning 'looking at the sun' in Spanish, Mirasol refers to the erect nature of the pods which grow on the compact plant. The name Cascabel usually refers to the dried form, though the fresh chile is also known by the same name.
Dried Cascabels contain vitamin A, C, the B vitamins and significant amounts of iron, thiamine, niacin, magnesium and riboflavin. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.
The pungent yet not overly spicy flavor of Dried Cascabels makes them great in salsas, sauces and marinades. They are the prime chile in the classic sauce for Chilaquiles, a baked corn tortilla casserole-like dish. A Cascabel based sauce is an excellent complement to masa in a braised pork tamale or baked over chicken or beef enchiladas. The slightly earthy quality of the chiles balances well against the bright flavors of cilantro and lime. Cascabel chiles are also very versatile in the ground or powdered form and may be added to sauces, soups, relishes, salsas, and stews for added layer of complex heat.
Named for its rattling sound when shaken, Cascabel means "rattle" in Spanish.
The Cascabel is grown in the Mexican states of Coahuila, Durango, San Luis Potosi, Guerrero, and Jalisco. Sometimes this chile is confused with the Catarina chile, whose seeds also rattle when dried. The Cascabella has a more conical shape like that of a spinning top, and it is also much smaller in size. The Cascabel chile is also known as chile bola and rattle chile, guajones and coras.
Restaurants currently purchasing this product as an ingredient for their menu.
|Chickenheart LLC||San Diego CA||562-756-1170|
|Border X Brewing||San Diego CA||858-405-0528|
|Miguel's Cocina Pt Loma||San Diego CA||619-224-2401|
|Nutmeg Bakery & Cafe 2||Poway CA||858-397-2922|
|Black Raill Kitchen + Bar||Carlsbad CA||619-454-9182|
|Death By Tequila||Encinitas CA||760-215-2804|
|Portside Pier (Brigantine)||San Diego CA||858-268-1030|
|Rancho Valencia||Del Mar CA||858-756-1123|
Recipes that include Dried Cascabel Chile Peppers. One is easiest, three is harder.
|Local Kitchen||Ramp & Cilantro Pesto|
|Local Kitchen||Peach Cascabel BBQ Sauce|