Cascabel chili

{{Short description|Mirasol cultivar of the species Capsicum annuum}}

{{Infobox cultivar

| name = Cascabel

| image = Cascabelchilipeppersdried.jpg

| image_caption = Dried cascabel chili peppers

| species = Capsicum annuum

| cultivar = Cascabel

| origin = Mexico

| module = {{Infobox pepper

| embed = yes

| heat = Medium

| scoville = 1,500–2,500

}} }}

The cascabel chili (little bell), also known as the rattle chili, is one of the Mirasol cultivars of the species Capsicum annuum. The 'rattle' and 'bell' designations describe the tendency of loose seeds to rattle inside a dried cascabel when shaken.{{cite web|url=http://www.thechileman.org/results.php?chile=1&find=Cascabel&heat=Medium&origin=Mexico&genus=Annuum&submit=Search |title=Cascabel chile pepper database |publisher=Thechileman.org |access-date=2012-10-12}} Fresh cascabel, which is 2–3 cm in diameter, is also known by the alias bola chili or chile bola (Spanish for ball chili). The pigmentation of the fresh chilis blends from green to red; when dried, the color darkens.

Farmers cultivate cascabel in several states throughout Mexico, including Coahuila, Durango, Guerrero, and Jalisco.{{cite web|url=http://www.gourmetsleuth.com/cascabel.htm |archive-url=https://web.archive.org/web/20040630214200/http://www.gourmetsleuth.com/cascabel.htm |url-status=usurped |archive-date=June 30, 2004 |title=Cascabel Chiles |publisher=Gourmetsleuth.com |access-date=2012-10-12}}