Pasilla chili peppers have a spicy and bright aroma that is matched with a mild earthy flavor and mild heat similar to that of ancho chile peppers. When The pasilla chili are ground they make a pasilla chili powder that is mild in heat, with a flavor that is complex, but not assertive and has a beautiful aroma.

 

Chili Peppers:

Ancho Chile Powder

Ghost Peppers

Cascabel Powder

Cayenne Pepper

Chile de Arbol

Chipotle Chiles, Whole

Chipotle Powder

Crushed Red Pepper

Guajillo Powder

Habanero Powder

Jalapeño Powder

New Mexican Chile Powder

Paprika:

• Hungarian
• Smoked

Pasilla Powder

Sannam Peppers

Other Spices:

Annatto Seeds

Bay Leaves

Cinnamon

Coriander, Whole

Cumin Seed

Garlic, Ground

Mexican Oregano

Onion, Ground

Peppercorns

Sea Salts

 and    

Pasilla chili peppers, pronounced pah-SEE-yah, are long curved, black, and shiny once dried.  These peppers are popular in Mexican cooking where they are often combined with other dried chili peppers such as ancho and mulato to make the popular and complex mole (Mo-lay) sauces. But, pasilla chili powder also is complementary to many other sauces along with seafood.

Our pasilla chili powder has the pepper's typical rich and complex flavor that is reminiscent of a dried fruit such as raisins, chocolate and even a light touch of licorice. Its rich and complex flavor, is still mellow, is what has made this chili pepper beloved in Mexican cooking. Pasilla chili powder is the earthiest tasting chili pepper with a flavor that is hotter and sweeter than Ancho peppers. Its aroma is spicy "hot" with a hint of vinegar, very similar to pickled pepperoni.

Pasilla chili powder is made by finely grinding seeded and stemmed pasilla peppers, which are also called chile negro or black chile in Mexico. The pasilla chili pepper is known as a chilaca (pronounced chih-LAH-kuh) before it is dried and is still fresh. Unfortunately, the name of the fresh pepper has been the victim of some confusion.

In certain regions of the U.S. fresh pasilla (chilaca) peppers are sold as Poblano peppers. If a pepper labeled a poblano is long and relatively skinny it is really a chilaca, poblano peppers are always wide at the top and taper down to a point at the bottom.

These peppers are pleasant to grow in a home garden and it is just about the only way for someone who does not live in pepper growing country to get their hand on a fresh pasilla, or a chilaca. These peppers start out with the same dark green color of a poblano, but then ripen into a deep purple-black with a length that is typically 5-7 inches, but can be longer.

Our pasilla chili powder has a mild heat measuring between1,000 to 1,500 Scoville heat units making it comparable a fresh poblano or dried ancho pepper.

 

The pasilla chili pepper known as pasilla negro, big horns, cuernillos, prieto, "chile para deshebrar" (to tear in strands).

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