Organic Pasilla Negro Chile Powder

Organic Pasilla Negro Chile Powder
Organic Pasilla Negro Chile Powder
Organic Pasilla Negro Chile Powder Organic Pasilla Negro Chile Powder
300964 001
Net Weight:
2.8 oz
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Pasilla Chiles, Capsicum annuum, are indigenous to Central Mexico. Pronounced "pah-SEE-yah", this is a key chile in the famous "holy trinity" of Mexican chiles used in Mexican moles along with the ancho and the mulato chiles.

Like many chiles, these have one name when fresh and are called something else when in their dried state. The fresh version is known as Chilaca chiles (pronounced "chil-aca" and these dark green chiles have a similar heat profile to the more popular Poblano pepper (when dried known as ancho chile). The Chilaca chile is narrow and grows up to 10" long and usually has a twisted shape, which is not as pronounced when dried. In its fresh form it's also known as pasilla bajio, chile negro or "Mexican negro". Chilacas change from dark green to dark brown as they mature. 

When a Chilaca is dried it becomes known as a pasilla chile, perhaps because its skin is so wrinkled that it resembles a grape or a prune. When dried, this chile is black in color and is called Pasilla Negro, chile negro, chile pasilla and chile pasilla de Mexico.

Depending on the time of year, our organic Pasilla Negro chiles are grown in either Mexico or the US. 


History of Pasilla Chiles

The word Pasilla is derived from the Spanish word "Pasa" which translates to "little black raisin". The name Chilaca is derived from the Nahuatl (pronounced "na wak") language and translates to "gray hair" or "old," which describes its bent and wrinkled appearance. Nahuatl was spoken by the ancient Aztecs.

The Chilaca chile pepper is believed to have originated in the Puebla region of Mexico, just south of modern day Mexico City. Today, the Chilaca chile is cultivated primarily in the central and southwestern states of Guanajuato, Jalisco, Michoacan and Zacatecas. 


Chilaca Chile Cultivation

The Chilaca plant typically reaches a height of 2-3', but some plants may get even taller, and each plant produces 20-30 fruits. The plant's fruit bearing stems begin higher up on the plant so that the long, maturing fruits on the lower branches do not touch the ground. Their flowers are usually white, sometimes greenish. The growing period is generally 90 to 100 days. 

There's an "oldness" to the appearance of these chiles, they're more wrinkled than other Mexican grown chiles in the same heat range, and their long slim bodies (up to 5 to 10 inches) bend and twist like old tree branches. Their maturing cycle also doesn't have the same vibrancy as most of the other Mexican chilies, as Chilacas mature from a rich green to a dark greenish brown that borders on black (which becomes even more pronounced when dried), very different from the bright reds that most other Mexican chiles sport as they mature.

Some of the more popular varieties of Pasilla chiles grown in Mexico are Apaseo, Pabellon and Pátzcuaro (a dark variety grown in Michoacán). 


When and Where to Use

In addition to Mexican moles, Pasilla Chiles are used in adobo sauces and salsas. In central Mexico, they're used as the signature flavor in tortilla soup. When used in soup it's more common to add crushed Pasilla Negro chiles on top of the soup than to have them added to the base during cooking, but you can certainly do both for more complex depths of flavor.

This chile is a flavorful ingredient when used in your favorite Mexican recipes such as tacos, enchiladas, burritos, quesadillas and tostados, but they also work well in cream sauces (especially for fish) and we also like to be a bit adventurous and use them in meat loaf, beef stew or corn chowder. We also like to use organic pasilla negro chile powder in spice blends.

Pasilla chiles are grown and used in Mexico's Central Highlands, especially as the base for regional marinades, moles, sauces, soups and stews. 

Pasilla Negro chiles work well in combination with duck, fennel, fruits, garlic, honey, lamb, Mexican oregano, mushrooms and seafood.

A puree of soaked Pasilla Negro chiles will be brownish-black with reddish overtones. Pasillas yield a fair amount of pulp per ounce.


Beware of California Suppliers

If you use a California based supplier for your organic Pasilla Negro chile powder, be aware that it may not actually be a Pasilla Negro Chile that you're getting. In California, the ancho chile is frequently called pasilla. In areas where the fusion of Cal-Mex cuisine is prevalent fresh poblano chiles are often referred to as pasilla. This confusion means that what you think you're getting when buying a ground Pasilla Negro chile may not be what you're actually getting.


Flavor Profile

This thin fleshed chile has one of the more sophisticated chile flavors and the taste is pungent and tangy with chocolate and raisin notes, a rich flavor and woodsy undertones. 


Heat Level

Pasilla Negro chiles are considered a mild heat chile and come in at 1,000 to 2,000 Scoville Heat Units (SHU).


You Might be A Chilehead
How to Rehydrate Dried Chiles
What is the Hot Pepper Scale?
The Ultimate Guide To Mexican Spices

Nutrition Facts

Serving Size1 tsp

Amount Per Serving


% Daily Value*

Total Fat1g1%

Saturated Fat0g0%

Trans Fat0g

Polyunsaturated Fat0g

Monounsaturated Fat0g



Total Carbohydrate1.7g1%

Dietary Fiber0.9g4%

Total Sugars0.0g

Added Sugars0g0%

Sugar Alcohol0.0g


Vitamin D0mcg0%




*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. These values were calculated and therefore are approximate. For more accuracy, testing is advised.

4.6 out of 5
9 total ratings.

Vaughn J. (Verified buyer) 04/13/2021
very good I'm glad I found this chili powder. It tastes very good. I look at "chili powder" products in stores, and they contain very little chile. It's mostly other ingredients, with chile maybe on the list near the bottom, or sometimes not at all. This stuff is pure. I will buy more of this product years from now when I run out of what I have.

Colleen S. (Verified buyer) 03/25/2021
Y e S ! An organic source for pasilla powder - WOOT! Tastes great, too.

Deborah W. (Verified buyer) 01/31/2021
Pasilla Negro Chile Powder is Pasilla Negro Chile Powder is a bit difficult to find. I use this spice for my Mexican dinners. And when I received it I made a great enchilada dinner that night. Oh yes I used the Mexican oregano as well. Very tasty and authentic. The prices of your spices are very competitive and the quality is second to none. Keep up the good work.

Robin I. (Verified buyer) 12/11/2020
Perfect This is the flavor that guides our chili and other meat recipes. Deep. Rich. Delicious.

Jami R. (Verified buyer) 05/26/2020
WOW! Truly amazing! I love WOW! Truly amazing! I love the flavor of this Priscilla Negro Chile powder. It tastes nothing like the little 99 Cent packets that you can find in the grocery store, which are flavorless by comparison. Thank you for getting my order out so quickly. Jami

Barbara R. (Verified buyer) 04/25/2020
Perfect deliciousness!! Perfect deliciousness!!

Ayn B. (Verified buyer) 02/13/2020
Great product Spices Inc. always delivers lower cost superior products.

jabian n. (Verified buyer) 02/22/2019
Great starter ingredient for my Great starter ingredient for my Tri Tip rub!

Lee W. (Verified buyer) 08/05/2019
Organic Pasilla Negro Chile Powder Where I used PASILLA NEGRO CHILE POWDER for enchilada sauce in the past, now I find that even a little is too much. (SHU) Now I must taste test to get the taste but not the heat.