Cascabellas look like jalapeños but are smaller, tighter, and have a bright yellow colour. Picked by hand, the peppers are brined in salt and water for a period of weeks and then finished with vinegar. Tart, crisp, and scoring between 1,500 and 4,000 on the Scolville scale, cascabellas are often misidentified as banana peppers, pepperoncini, or Hungarian wax peppers. Condiments for fried chicken, deep fried chilli poppers, charcuterie boards, ploughman’s lunch.
Last orders for the day is at 11:00pm (AEDT)
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