Whole dried Chipotle Morita

The Cascabel chilli, a dried cherry pepper, is known for its mild heat and slightly sweet, tomato, nutty and slightly smoky flavours. These characteristics make it ideal for meat and fish dishes. The dried fruits are usually ground into medium-sized flakes, which also add texture to spice blends and dishes. When soaking, care should be taken not to soak the cascabel chilli for longer than 20 minutes to avoid bitterness.

The small, spherical fruits of the cascabel chilli have an intense flavour. During drying, the seeds come loose, which produces a rattling sound, hence the name "cascabel" (Spanish for little bell). Unlike poblano and jalapeno, which are known as ancho and chipotle respectively, the cascabel chilli retains its name in any state. In Mexico, they are often roasted in a shallow frying pan (comal) and used in stews, soups, tamales, salsas and sauces.