Dried chile
Ancho
Dried poblano; broad, flat, heart-shaped pod
From fresh poblano
1,000–1,500 SHU (fresh poblano)
Cascabel
Cascabel ("little bell" or "rattle") is a Mirasol cultivar of Capsicum annuum named for the seeds that rattle inside the dried pod. The fresh form, about 2–3 cm across, is known as chile bola. It is grown in several Mexican states and used rehydrated or powdered in salsas, soups and stews.
Spec sheet
- Origin
- Mexico (Coahuila, Durango, Guerrero, Jalisco)
- Style
- Small, round dried chile whose loose seeds rattle
- Fresh form
- chile bola
- Chile
- cascabel (Mirasol cultivar)
- Flavor
- nutty, smoky, woody
- Heat
- 1,500–2,500 SHU (en.wikipedia.org)
Cook it in
- table salsas
- soups
- stews
Read next
Sources
- Wikipedia: Cascabel chili (en.wikipedia.org)
- America's Test Kitchen: All About Common Dried Chiles (americastestkitchen.com)
Facts checked October 6, 2026. Spot something wrong? Tell us.