This plum-size pepper has seeds that rattle – hence its name, which means "little bell" in Spanish. It's typically dried, a process that brings out its nutty flavor, and added to stews. Fresh cascabels are called bola and work well in salsas and rich sauces.
Credit: Photograph by Michael Pirrocco
The 2014 Adventure Issue
From Iceland's Highway 1 to Utah's Canyonlands, an epic itinerary for modern explorers.
Plus: Building a Bigger Action Hero
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The Interpreters We Left Behind
The Rise of Cyclocross
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