ATA Whole Dried Cascabel Chili Peppers – Round Rattle Pods for Nutty Tomatillo Salsas
Whole dried cascabel chili peppers — round, glossy mahogany-red pods about 3 cm across whose loose seeds rattle when shaken, with nutty, gently smoky flavor and mild heat of 1,500–2,500 SHU (HPLC, AOAC 995.03) at ≤11.0% moisture. Supplied inquiry-only by ATA FOOD Co., Ltd. in 10 kg cartons for tomatillo salsas, adobo-style sauces, and infused oils, with a batch CoA reporting SHU and moisture.
SKU: ATA-WHL-CAS · Brand: ATA FOOD Co., Ltd. · Catalog: inquiry-only on https://atafood.chinaspice.org/
The little rattle pod — round, glossy, and quietly nutty
Cascabel means “little bell” or “rattle,” and the name is literal: this round dried pod’s seeds sit loose in the cavity and rattle when the pod is shaken. Behind the novelty is a serious salsa pepper — smooth mahogany-red skin, a nutty, slightly smoky, mildly tangy flavor, and a gentle heat that supports tomatillo and tomato salsas without covering their acidity.
- ATA Whole Dried Cascabel Chili Peppers deliver 1,500–2,500 SHU, typically around 2,000 SHU by HPLC (AOAC 995.03).
- ATA Whole Dried Cascabel Chili Peppers are round whole pods about 2.5–3.5 cm across with smooth, glossy mahogany-red skin.
- ATA Whole Dried Cascabel Chili Peppers are dried to ≤11.0% moisture (ISO 939) for stable storage and clean handling.
- ATA Whole Dried Cascabel Chili Peppers ship in 10 kg cartons (25 kg on agreement), FOB Qingdao.
- The HS code for ATA Whole Dried Cascabel Chili Peppers is 0904.21.0000 (dried Capsicum, neither crushed nor ground).
Product Snapshot
ATA Whole Dried Cascabel Chili Peppers are produced from ripe cascabel-type peppers (Capsicum annuum) grown in Chinese chili belts, dried, graded, and packed through the Qingdao corridor. Grading keeps the round form intact: pods are selected for unbroken, glossy skins and the characteristic loose-seed rattle that confirms a well-dried, hollow pod.
The buyer for this SKU is a salsa manufacturer, a Mexican food-service supplier, or a sauce kitchen building cascabel-led lines — buyers who need the named variety’s nutty flavor and smooth blending behavior, not generic small red pods.
Key Specifications at a Glance
| Item | Specification |
|---|---|
| Product form | Whole dried cascabel chili peppers, stem-on |
| Botanical name | Capsicum annuum (cascabel type) |
| Heat range | 1,500–2,500 SHU |
| Typical heat | Around 2,000 SHU by HPLC (AOAC 995.03) |
| Pod size | Round, about 2.5–3.5 cm diameter |
| Appearance | Smooth, glossy mahogany-red skin; seeds rattle when shaken |
| Moisture | ≤11.0% (ISO 939) |
| Packing | 10 kg cartons standard; 25 kg on agreement |
| Shelf life | 18–24 months cool, dry, dark |
| Origin | Chinese chili-growing belts; dried & packed via Qingdao corridor |
| HS code | 0904.21.0000 |
Technical Specification
Physical
| Parameter | Specification |
|---|---|
| Form | Whole dried pods, stem-on, loose seeds inside |
| Pod diameter | About 2.5–3.5 cm, round to slightly plum-shaped |
| Skin | Smooth, glossy, unbroken; mahogany-red |
| Rattle check | Loose seeds audibly rattle in a correctly dried pod |
| Foreign matter | Sorted and graded before packing; buyer tolerance confirmable in the RFQ |
Chemical
| Parameter | Specification |
|---|---|
| Heat range | 1,500–2,500 SHU |
| Typical heat | Around 2,000 SHU by HPLC (AOAC 995.03), reported on the batch CoA |
| Moisture | ≤11.0% (ISO 939) |
| Flavor profile | Nutty and mildly earthy with a whisper of smoke-like depth and gentle tang; low fruit sweetness |
Microbiological
| Parameter | Position |
|---|---|
| Treatment options | Steam sterilization or untreated supply can be discussed in the RFQ, matched to the buyer’s downstream process |
| Storage control | Moisture ≤11.0% and sealed cartons keep dried pods stable across the stated shelf life |
| Batch documentation | Microbiological status can be confirmed against destination and buyer requirements at RFQ stage |
Contaminants & Compliance
| Area | Position |
|---|---|
| Production alignment | Produced under ISO 22000 / HACCP / BRCGS-aligned programs |
| Contaminant documentation | Confirm the destination’s regulatory set in the RFQ so the correct CoA and supporting documents are issued for that market |
| Supporting documents | Batch CoA reporting SHU and moisture; phytosanitary and origin documents as applicable to the shipment |
How This Product Differs
vs. ATA whole dried chile de árbol peppers
- Shape and skin: Cascabel is round and smooth-skinned; árbol is long, thin, and pointed. They are never confused in a sorted stream, and they behave differently in the blender.
- Flavor: Cascabel is nutty and earthy-mellow; árbol is bright, grassy, and sharp.
- Heat role: Cascabel’s 1,500–2,500 SHU builds a mild, nutty base; árbol’s 15,000–30,000 SHU is the heat accent on top of such bases.
vs. ATA whole dried pasilla chili pods
- Color direction: Cascabel blends into red, glossy salsas; pasilla blends into near-black pastes.
- Flavor: Cascabel leads with nuttiness and tang; pasilla leads with raisin, prune, and cocoa depth.
- Use: Choose cascabel for tomatillo and table salsas; choose pasilla for mole negro and dark adobos.
Industrial Applications
- Salsa de cascabel: The classic tomatillo-based salsa — toasted cascabel blended with tomatillo, garlic, and onion for a nutty red table salsa.
- Adobo-style and enchilada sauces: A mild, nutty red base that carries cumin, oregano, and vinegar profiles.
- Infused oils and chile oils: Whole pods steeped for a gently flavored red oil.
- Soups and braises: Pods simmered whole into pozole-style and braising liquids, then removed or blended in.
- Ground cascabel powder: Single-variety mild powder for rubs and seasoning blends where nuttiness, not heat, is the point.
Handling note: the smooth skin toasts fast — seconds per side, until fragrant and slightly darkened; over-toasting turns the nutty notes bitter. Rehydration takes about 15–20 minutes in hot water, and most kitchens remove the seeds before blending for the smoothest texture.
Packaging, MOQ, Logistics & Shelf Life
- Standard packing: 10 kg cartons.
- Bulk option: 25 kg on agreement.
- Samples: 500 g–5 kg available for evaluation.
- MOQ: Confirmed on RFQ according to packaging format.
- Shelf life: 18–24 months stored cool, dry, and dark in sealed cartons.
- Storage: Keep sealed and dry; dried pods reabsorb moisture, so the ≤11.0% packing moisture and carton integrity matter — and keep the rattle: a silent pod has usually absorbed moisture.
- Incoterms: FOB Qingdao; CIF / CFR on request.
- HS code: 0904.21.0000 — dried Capsicum fruit, neither crushed nor ground. Ground cascabel would fall under 0904.22, a different product form.
Certification & Export Documentation
- Production under ISO 22000 / HACCP / BRCGS-aligned programs.
- Halal and Kosher documentation on request.
- Batch CoA reporting SHU (HPLC, AOAC 995.03) and moisture.
- Commercial invoice, packing list, bill of lading (B/L), and Certificate of Origin / Form E as applicable to the shipment.
Frequently Asked Questions
1. Why is it called cascabel — does it really rattle?
Yes. The pod dries hollow with the seeds loose inside, so a properly dried pod rattles when shaken, like the little bell it is named after. The rattle is also a quick dryness check at goods-in.
2. How hot is cascabel compared with árbol or jalapeño-type pods?
Much milder: 1,500–2,500 SHU, typically around 2,000 SHU. Árbol runs ten times hotter (15,000–30,000 SHU). Cascabel is bought for nutty flavor at the base of a salsa, not for heat.
3. Do the pods arrive stem-on and seeded?
Yes — whole pods, stem-on, seeds loose inside, as standard for whole-pod trade. Most salsa kitchens split the pods and shake out the seeds before blending; buyers needing a prepared stream should state it in the RFQ.
4. What is the classic use of this pod?
Salsa de cascabel: toasted pods blended with cooked tomatillo, garlic, and onion — a glossy, nutty red table salsa — plus mild red bases for enchilada and adobo-style sauces.
5. How quickly do the pods toast and rehydrate?
Fast: the smooth skin toasts in seconds per side and burns bitter if pushed; rehydration takes about 15–20 minutes in hot water.
6. What pack sizes and samples are available?
Standard packing is 10 kg cartons, with 25 kg on agreement. Samples of 500 g–5 kg are available for evaluation before a bulk RFQ.
7. How should pods be stored, and how long do they keep?
Store sealed, cool, dry, and dark. Shelf life is 18–24 months under those conditions; the ≤11.0% packing moisture is what protects that window.
8. What information is needed for an RFQ?
Send destination market and port, quantity and preferred packing, target application, any specific CoA or certification requirements (for example Halal or Kosher documentation), and required delivery terms (FOB Qingdao, or CIF / CFR). Send RFQs to dede@chinachilibiotech.com or chinafoodsgroup@gmail.com. There is no public price and no cart — every quotation is issued per inquiry.
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