Pasilla Negro Chile Powder, Capsicum annuum, is a mild chile powder that measures between 1,000-2,000 Scoville Heat Units (SHU). It is also called pasilla chili powder, pasilla chile powder, or chile negro powder. Pasilla Negro Chile Powder is the dried, ground form of the chile pepper that is called chilaca when it is fresh.

A trademark of sweet Mexican chiles is that they have traded heat for deep, savory flavor. Pasilla chiles are part of the “holy trinity” of Mexican chiles (along with Ancho and Guajillo chiles) renowned for their mild, flavorful complexity.

Businesses that frequently purchase Pasilla Negro Chili Powder are: 

• American and Mexican restaurants; 
• brew pubs; 
• bar and grills; 
• independent spice shops; 
• breweries; 
• olive oil shops; 
• catering and seasoning companies; and
• companies that manufacture sauces and meal mixes

1 Tablespoon of Pasilla Negro Chile Powder is equal to 1 whole Pasilla Negro Chile.

Flavor Profile

Pasilla Negro Chile Powder is pungent and tangy with a long-lasting deep, rich chocolate and raisin flavor with woodsy undertones.

Heat Level

Pasilla Negro Chile Powder is a mild heat chile powder that measures 1,000 to 2,000 Scoville Heat Units (SHU).

How To Use

Pasilla Negro Chile Powder has a complex chile flavor; it is sweet and mild, with rich and fruity tones. Use it when making the popular Mexican staple, a nutty, chocolate-laced Mole Sauce. It can add depth to a variety of dishes, like the stewed pork dish, Adovada or a zippy, grilled Jalapeno Chicken. Stir into favorites like burritos, quesadillas, or Vegetarian Chimichanga. Blend a spoonful into Roasted Tomato Salsa for tremendous, nuanced flavor.

Use Pasilla Negro Chile Powder in soups, stews, burritos, tacos, salsa, marinades, DIY spice rubs, and with pork, chicken, seafood, lamb, duck, beef, and vegetable dishes.

Pasilla Negro Chile Powder pairs nicely with fennel, fruits, garlic, honey, Mexican oregano, mushrooms, cream, chocolate, brown sugar, coffee, onions, and tomatoes.