Description

Product Name: Cascabella Pepper

Cultivar Name: Cascabella
Species: Capsicum annuum
Common Names: Cascabella, Cascabella Hot Wax, Yellow Wax Pepper
Type: Heirloom

Origin & Lineage

Geographic Origin:
Native to Mexico, the Cascabella pepper is a traditional wax-type chili cultivated for generations in central and northern regions. It is often confused with banana peppers or Hungarian wax due to its shape and color, but it is genetically and morphologically distinct.

Cultural Significance:
Cascabella peppers are widely used in Mexican and Southwestern U.S. cuisine, especially in pickled form. They are a staple in taquerías, salsa bars, and home gardens, valued for their bright color, crisp texture, and moderate heat. Commercially, they are grown in California, where they are processed into pickled “hot chili peppers” by brands like Mezzetta.

Lineage / Breeder History

Parentage:
Open-pollinated Capsicum annuum landrace; no known hybridization

Hybridizer:
None; stabilized through traditional seed saving and commercial propagation

Selected Traits:
• Conical pods with tapered tips
• Thick walls and glossy skin
• Ripening sequence: green → yellow → orange → red
• Crisp texture with fruity, tangy flavor
• Moderate heat suitable for pickling and fresh use

Stabilization Status:
Stable. Expresses consistently across generations. Minor variation in pod size and color intensity may occur depending on climate and soil.

Heat Profile

Scoville Rating (SHU): 1,500–6,000 SHU
Perceived Heat: Mild to Medium
Heat Characteristics:
Delivers a bright, front-of-mouth burn with a quick fade. Heat is concentrated in the inner walls and placenta. Comparable to jalapeño at peak intensity, but often milder when harvested early.

Flavor Profile

Tasting Notes:
• Fruity and tangy with subtle sweetness
• Crisp and refreshing when fresh
• Slight smokiness when roasted
• Balanced acidity ideal for pickling

Aftertaste / Finish:
Clean finish with a mild lingering warmth

Ideal Pairings:
• Pickled rings for sandwiches and charcuterie
• Fresh salsas and taco toppings
• Roasted for enchiladas and tamales
• Dried flakes for seasoning blends
• Infused vinegars and oils

Fruit Characteristics

Shape:
Conical pods with rounded shoulders and tapered tips

Size:
4–5 cm long; 2 cm wide

Color Stages:
• Immature: Pale green
• Mid-stage: Bright yellow
• Ripe: Orange to deep red

Wall Thickness:
Thick

Texture & Skin:
Glossy, smooth skin with crisp, juicy flesh. Ideal for pickling, stuffing, and roasting.

Plant Details

Growth Habit:
Compact and bushy

Plant Height & Width:
Height: 45–60 cm
Width: 40–60 cm

Foliage:
Bright green, ovate leaves with moderate canopy density

Flower Color:
White

Days to Maturity:
70–90 days from transplant

Yield:
High — typically 100–150 pods per plant under optimal conditions

Cascabella plants are well-suited to container gardening, raised beds, and field cultivation. Their compact form and prolific fruiting make them ideal for small-space growers and commercial pickling operations.

Cultivation Information

Seed Count per Pack: 10 seeds
Germination Time: 10–20 days (Germinating Chilli Seeds)
Optimal Germination Temp: 24–30°C (Essential guide to ideal temperatures and humidity for chilli seed germination)
Light Requirements: Filtered sun
Soil Preferences:
• pH: 6.2–7.0
• Rich, well-draining loam or sandy mix (Easy DIY soil mixes)
• Benefits from compost and potassium-rich feeding

Watering:
Maintain consistent moisture. Avoid waterlogging. Mulch to retain soil moisture and suppress weeds.

Fertilization:
Apply balanced NPK fertilizer every 2–3 weeks. Supplement with calcium and magnesium during fruiting.

Support:
Staking optional; canopy remains compact

Pruning:
Pinch growing tips to encourage branching. Remove lower leaves to improve airflow.

Storage Tips:
Store seeds in a cool, dry place. Refrigeration at 4–8°C extends viability. Avoid humidity and light exposure.

Notable Compounds

Capsaicinoid Content:
Moderate — primarily capsaicin and dihydrocapsaicin

Volatile Flavor Compounds:
Limonene, esters, and aldehydes contribute to fruity aroma

Pigments:
Capsanthin (red), beta-carotene (orange), lutein (yellow)

Nutritional Value:
High in vitamin C, antioxidants, and dietary fiber

Culinary & Cultural Use

Traditional Uses:
Used in Mexican cuisine for pickles, salsas, and garnishes. Commonly served alongside tacos, tortas, and grilled meats.

Raw vs Cooked Flavor:
Raw: Crisp, fruity, and tangy
Cooked: Mellowed sweetness with intensified aroma

Regional Dishes:
• Pickled Cascabella rings for tortas and burgers
• Salsa fresca with yellow wax peppers
• Roasted Cascabella strips for enchiladas
• Dried flakes for chili powder blends
• Infused vinegar for hot sauces and marinades

Storage / Drying / Preserving Tips:
• Thick walls dry well for powder or flakes
• Pickles well in vinegar or brine
• Can be frozen whole or sliced
• Suitable for oil infusions and fermented sauces