| Cascabel | |
|---|---|
 Dried cascabel chili peppers | |
| Species | Capsicum annuum |
| Cultivar | Cascabel |
| Origin | Mexico |
| Heat |  Medium |
| Scoville scale | 1,500–2,500 SHU |
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.[1] 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.[2]
See also[edit]
References[edit]
- ^ "Cascabel chile pepper database". Thechileman.org. Retrieved 2012-10-12.
- ^ "Cascabel Chiles". Gourmetsleuth.com. Retrieved 2012-10-12.
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
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