Your shopping cart is currently empty.
If this is an error, please contact us
Pasilla Negro Chile Powder
Pronounced "pah-SEE-yah" the word Pasilla is derived from the word "Pasa" which translates to "little black raisin". Pasilla Negro Chiles are a member of the chile species Capsicum annuum. Like many chiles these are known as one thing when fresh and are called something else when dried. The Pasilla Chile is the dried version of the Chilaca chile, pronounced "chih-LAH-kuh".Our ground Pasilla Chile powder is 100% ground Pasilla Negro Chile.
History and Cultivation
The Chilaca chile (a.k.a. Pasilla Chile) is indigenous to Mexico. Chilaca chiles are today commonly cultivated and eaten in Central Mexico around Guanajuato, Valisco and Zacatecas and in several northwestern regions. The name Chilaca is derived from the Nahuatl (pronounced "na wak") word and translates to "gray hair" or "old," which describes its bent and wrinkled appearance. Nahuatl was spoken by the ancient Aztecs.When growing the chilaca chile is narrow, reaches up to 10" long and usually has a twisted shape. this twisted shape is not as pronounced once dried. The chilaca chile, when fresh, is also known as pasilla bajio, chile negro or "Mexican negro" because it matures from dark green to dark brown.
The Dried Pasilla Negro Chile is a key chile in the famous "holy trinity" of Mexican chiles used in Mexican moles along with the Ancho and the Mulato chiles.
How to Use
Pasilla Negro chiles pair nicely with duck, fennel, fruits, garlic, honey, lamb, Mexican oregano, mushrooms and seafood.Pasilla Chiles are one of the more sophisticated chile flavors and are considered a go to chile for many chile heads. When ground they are often used in salsas, spice blends, stews and in several mole sauces.
We also like to use pasilla chile powder in some of our favorite Mexican recipes such as burritos, enchiladas, tacos, tostadas and quesadillas but they're also exceptional in cream sauce dishes (especially for fish) and when we're feeling a bit adventurous we'll add them to beef stew, corn chowder or meat loaf.
Flavor Profile
The taste is pungent and tangy but with a long lasting deep rich flavor with woodsy undertones.Heat Level
Pasilla Negros are considered a mild heat chile and come in at 1,000 to 2,000 Scoville Heat Units (SHU).Helpful Hints
Some of our favorite recipes using Ground Pasilla Negro are Texas 3 Chiles Chili, Mexican Mole Sauce and Mole Chili.If you're using Ground Pasilla Chile Powder for the first time we always recommend using about 1/2 as much as you think you need. Because our spices are so fresh they tend to be a bit potent and you can always add more if you need additional flavor.
We also carry Ancho Powder, Chipotle Powder, New Mexico Chili Powder and a wide selection of chili powders in additional to our growing selection of chiles and hot peppers.
** This product is certified kosher.
Read More
Mexican Spices, Seasonings and ChilesYou Might be A Chilehead
What is the Hot Pepper Scale?