From the producer:
Chile pepper pods are, technically, berries. When used fresh, they are most often prepared and eaten like a vegetable. Whole pods can be dried and then crushed or ground into chile powder that is used as a spice or seasoning. Chilies can be dried to prolong their shelf life. Chile peppers can also be preserved by brining, immersing the pods in oil, or by pickling.
The cascabel chili (little bell), also known as the rattle chili, is one of the species Capsicum annuum. The “rattle” and “bell” designations describe the tendency of loose seeds to rattle inside a dried cascabel when shaken. 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.
The chile is moderately hot and have a nutty flavor with a rich tannic and slightly smoky nuance but not an excessive amount of heat. The chile is grown in many states in Mexico including Coahuila, Durango, Guerrero and Jalisco.
Typically, the cascabels are toasted on a Comal and then used in soups, sauces, salsas and stews.
Ingredients: Dried cascabel pods