Cascabel chili

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.

Cascabel
Dried cascabel chili peppers
Species	Capsicum annuum
Cultivar	Cascabel
Origin	Mexico
Heat	Medium
Scoville scale	1,500–2,500 SHU

Farmers cultivate cascabel in several states throughout Mexico, including Coahuila, Durango, Guerrero, and Jalisco.^[2]

Hungary

In Hungary it's one of the most popular types of peppers (locally known as cseresznyepaprika or cherry chilli). It was usually stored in a bundle or tied in a ball in a window.^[3] It is also kept as an ornamental plant. They are often used in csalamádé, pörkölts, and in soups like halászlé and others, and it's also made into fűszerpaprika. Its famous varieties are the Kalocsai, the Szentesi and the Giant Cseresznye varieties, which are local specialities (exported from the Kalocsa and Szentes regions respectively).

See also

• List of Capsicum cultivars
• Hungarian cuisine