Cascabella peppers are hot wax-type peppers about 2 inches in length with a canonical shape, fruity flavor, and heat similar to a jalapeno. Learn more about them.
Scoville Heat Units: 1,500 - 6,000 SHU
Capsicum Annuum
What are Cascabella Peppers?
Cascabella peppers are hot wax-type pods with a conical shape that taper to a point. They can grow to 2 inches in length. These thick walled peppers mature in color from yellow to orange, then red when fully ripe. They are similar to the Hungarian Hot Wax Pepper, with a tighter heat range, and sometimes confused for the Banana Pepper.
Most cascabellas are consumed when they are yellow, and often pickled. You'll often find them in homemade hot sauces and salsas.
The Flavor of Cascabella Peppers
The flavor profile of Cascabella peppers is fruity with a hint of sweetness, with a subtle aroma and flavor, similar to sweeter bell peppers with some spicy heat.
Cascabella Pepper Scoville Heat Units
The cascabella pepper heat ranges from 1,500 to 6,000 Scoville Units on the Scoville Scale. This makes the hottest cascabella roughly equivalent to an average jalapeno pepper in heat.
Cascabella Peppers Vs. Cascabel Peppers
Despite having a similar name, these two peppers are not much alike. Cascabella peppers should not be confused with cascabel peppers, which are dried pods famous for their "rattle" and "bell" sounds when shaken. The color is deep brown with smoky, nutty flavors.
Cascabellas, on the other hand, are fresh pods with a sweet and somewhat spicy flavor.
Cascabella Pepper Uses
Because of this pepper's heat, it is often used in cooking to add a spicy kick to dishes. Many gourmet chefs use them to jazz up their meals because the slight spiciness can enhance the flavor of many foods without adding too much salt.
When cooking with these peppers, keep in mind that they are somewhat hot chili peppers.
You may want to wear gloves if you don't like the way they make your hands feel after handling them and remember not to touch your eyes or face afterwards.
They're small enough to be used as a garnish for some dishes without adding much spiciness.
Cascabella peppers are also great for pickling or preserving as fresh ingredients, much like sport peppers.
They're often used in making hot sauces and salsas, so a jar of cascabella salsa can add a spicy flavor to any dish without the need for additional spices.
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Ardith says
I grew one plant last summer to make into hot sauce. I used a fruit jar, made a weak brine and let them sit for at least six weeks. When I started grinding them up with my hand blender, my eyes watered, I sneezed, I coughed. Whew. My husband who loves hot sauce tried a tiny bit, the same thing happened to him . He's now addicted to it.
I gave a bunch away to a friend, he said he loved them, best pepper he ever had. I shared dried pods with him so he can plant some for himself. I'm definitely planting more this next season.
Mike H. says
Thank you, Ardith. I love this pepper, and I am glad that you've enjoyed it, too!
Colleen says
Born and raised in SoCal, these (pickled) are required with a sandwich. Free on request at In-N-Out, no need to ask at Tommy’s.
My Mother was from Chicago & we used these instead of sport peppers with Chicago hot dogs. Living in Florida I had to order them online by the case.
I was today years old when I learned the name.
Colleen says
Mezzetta brand “hot chili peppers”.
Todd L Wiley says
Hey Mike,
Are those peppers in the picture in the pickled state? Also, would I use them in a hot sauce in their fresh state?
Michael Hultquist - Chili Pepper Madness says
Todd, yes, these are pickled. Fresh peppers are best to make hot sauce, yep.