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Pasilla Negro Chiles

Pasilla Negro Chiles
Pasilla Negro Chiles

Pasilla Negro Chiles

SKU
100252 003
$4.33
Net Weight:
1 oz
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Pasilla Negro Chile

Pasilla Negro Chiles (pronounced "pah-SEE-yah"), Capsicum annuum, are also referred to as Pasilla, chile negro, chile pasilla de Mexico, Mexican negro or pasilla bajio. Pasilla translates to "little raisin" due to its dark, wrinkled skin. Many dried chiles are called one thing when dried and another when fresh, this chile is known as Chilaca (“Cheh-lah-cah”) chile when in its fresh state.

There are approximately 2 dried Pasilla Chiles per oz.
 

What is a Pasilla Chile

Pasilla Chiles are one of the famous "holy trinity" of chiles used in Mexican moles, along with Ancho Chiles and the Guajillo Chiles. This dried pepper is about 1 to 1-1/2” wide and 6-8" long. Top quality Pasilla chiles will be somewhat soft and pliable. Older Pasilla chiles will be hard and brittle.

Throughout the US (but especially in California) this dried chile has been constantly mislabeled by wholesalers and grocery stores as a Poblano, which is a fresh green pepper that is known as an Ancho Chile when dried. This has been further compounded over the years by Cal-Mex and Tex-Mex fusion recipes that have made the Ancho and Pasilla Negro Chiles interchangeable.

Pasilla Negro Chiles have a close cousin from the Oaxacan region of Mexico that is known as the Pasilla de Oaxaca. The Oaxaca is a smoked version of this chile that is also a bit hotter at 4,000-10,000 SHU.
 

What Do Pasilla Negro Chiles Taste Like?

The flavor of the Pasilla Pepper is pungent and tangy with chocolate and raisin notes, rich in flavor with woodsy undertones.
 

Are Pasilla Chiles Hot?

Pasilla Chiles have a heat range of 1,000 to 2,000 SHU (Scoville Heat Units) and are considered a mild heat chile.
 

Is Pasilla Chile the Same as Ancho Chiles?

These chiles actually often paired together in Mexican dishes. Pasilla chiles tend to be a bit milder in heat, and their flavor is more tangy, woody and rich while the Ancho Chile has more heat (4,000-9,000 SHU), is a little fruitier with bitter undertones. Per ounce, Ancho Chiles provide much more pulp than Pasilla Chiles.
 

How to Use Pasilla Chiles

They’re the signature flavor in tortilla soup; crumble on top for maximum flavor. Whole Pasilla peppers can be rehydrated and stuffed with flavorful blends of meats and cheeses; try stuffing with pork and raisins, or a mix of cheeses like queso fresco and asadero. Blend into adobos, cream sauces or seafood chowder, salsas, enchilada sauce, mole sauce, Texas chili, or use with rich meats like duck or lamb.
 

Pasilla Chile Substitutions and Conversions

The easiest substitute to find is the Ancho Chile, as they are often used together anyway but the Ancho does pack a bit more heat. The one with the closest heat level is the Cascabel Chile.

1 Pasilla Negro Chile is equal to 1 tablespoon of Pasilla Negro Chile Powder
 

History of Pasilla Chiles

The word "chilaca" is from the Nahuatl language of the Aztecs and it translates to mean "gray hair" or "old” and was used to reference the pepper’s wrinkled appearance1. Chilaca chile peppers are thought to be indigenous to the Puebla region just south of Mexico City and have been cultivated since ancient times, radiocarbon dating has chiles being cultivated 6,500 B.P. (before present) in this region of Mexico2.

The Franciscan friar and historian Bernardino de Sahagún, who arrived in Mexico, from Spain, in 1529 spent more than 50 years studying the Aztec people of the region. He noted how the Aztecs consumed chile peppers in nearly every dish they prepared, and he described how the market places of ancient Mexico overflowed with more than 20 varieties of chile peppers of all sizes and shapes! The Aztecs classified chiles into six categories based both the level of pungency (high to low), and also on the type of pungency (sharp to broad)3.
 

Pasilla Chile Cultivation

Approximately 7,500 acres are devoted to the cultivation of chilaca chiles in Mexico and these are primarily in the Aguascalientes, Jalisco, Guanajuato, and Zacatecas regions4.

Chilaca chiles grow best in arid climates and the best tasting of these chiles are grown in the fertile soil of south central Mexico. The Chilaca cultivar reaches a height of three feet or more. The primary branches begin more than five inches from the lowest stem so that the pods do not touch the ground. The plant has green stems and green leaves that are about three inches long and one and ahalf inches wide. The flowers have white corollas without spots4. The plant produces good yields of chiles that taper from 1-1/2" at the top down to a little less than 1" at the bottom and are about 6" long5. These chiles ripen until their color is a dark greenish brown that borders on black and they’ll have a flattened shape while its skin will be somewhat wrinkled and the pod will be a bit twisted. They mature in about 80 -90 days.
 

Where are Pasilla Negro Chiles From?

Our Pasilla Negro Chiles are grown in Mexico.



 

IngredientsPasilla chiles
Also CalledPasilla, chile negro, chile pasilla de Mexico, Mexican negro or pasilla bajio
Recommended UsesUse in cream sauces, Mexican moles, salsa, and tortilla soup
Flavor ProfilePungent and tangy with chocolate and raisin notes, rich in flavor with woodsy undertones.
Scoville Heat Units1,000-2,000 SHU
Botanical NameCapsicum annuum
CuisineMexican, American Southwest
How To StoreAirtight container in a cool, dark place
Shelf Life1-2 Years
Country of OriginMexico
Dietary PreferencesGluten Free, Kosher, Non-GMO

 

Hungry for more information?

You Might be A Chilehead
How to Rehydrate Dried Chiles
Intro to Authentic Mexican Cuisine
The Culinary Regions of Authentic Mexican Cuisine

 

 

 

 

References

1 Andrews, J. (1999). The Pepper Trail: History and Recipes from Around the World (Revised, Subsequent ed.). University of North Texas Press.

1 Perry, L., & Flannery, K. V. (2007). Precolumbian use of chili peppers in the Valley of Oaxaca, Mexico. Proceedings of the National Academy of Sciences, 104(29), 11905–11909.

2 Kraft, K. H., Brown, C. H., Nabhan, G. P., Luedeling, E., Luna Ruiz, J. D. J., Coppens d’Eeckenbrugge, G., Hijmans, R. J., & Gepts, P. (2014). Multiple lines of evidence for the origin of domesticated chili pepper, Capsicum annuum, in Mexico. Proceedings of the National Academy of Sciences, 111(17), 6165–6170.

3 Sahagún, B. D. (2021). Historia general de las cosas de la Nueva España I (Spanish Edition). Linkgua Ediciones.

4 Dewitt, D. (1999). The Chile Pepper Encyclopedia: Everything You’ll Ever Need To Know About Hot Peppers, With More Than 100 Recipes (1st ed.). William Morrow Cookbooks.

5 DeWitt, D., & Bosland, P. W. (2014). The Complete Chile Pepper Book: A Gardener’s Guide to Choosing, Growing, Preserving, and Cooking (New ed.). Timber Press.
 

 

 

 

Nutrition Facts

Serving Size1 chile, 10g

Amount Per Serving

Calories35

% Daily Value*

Total Fat2g3%

Saturated Fat0g0%

Trans Fat0g

Polyunsaturated Fat0g

Monounsaturated Fat0g

Cholesterol0mg0%

Sodium8.9mg0%

Total Carbohydrate5.1g2%

Dietary Fiber2.7g11%

Total Sugars0.0g

Added Sugars0g0%

Sugar Alcohol0.0g

Protein1.2g1%

Vitamin D0mcg0%

Calcium10mg1%

Iron1mg6%

Potassium222mg5%

*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
29 total ratings.

Joseph S. (Verified buyer) 06/09/2021
soft , pliable ,and aromatic. soft , pliable ,and aromatic. a much needed and flavorful addition to my tamale sauce.

Maria L. (Verified buyer) 01/12/2021
Is a very good spice. Im going to use it ! Very nice product. Good color, texture and smell. !

Mark V. (Verified buyer) 12/08/2020
great chiles great chiles

Victoria u. (Verified buyer) 12/01/2020
Best quality of chilies!! The Best quality of chilies!! The texture is so smooth, not old or too dry and the smell is just amazing!

Daniel H. (Verified buyer) 11/22/2020
Very good. A great addition to any pepper combination.

mario h. (Verified buyer) 08/18/2020
Great quality! Great quality!

Ryan H. (Verified buyer) 06/15/2020
Awesome pliable! Awesome pliable!

Robert L. (Verified buyer) 05/26/2020
Excellent and desired for mole. Has a thin flesh a strong fruit flavor with herbal smells. Medium heat.

Juan R. (Verified buyer) 03/19/2020
Excellent quality products. Excellent quality products.

Chris D. (Verified buyer) 02/03/2020
Very nice chilis. I prefer to shop locally when I can, but the quality of the several varieties of dried chilis I recently got from Spices Inc were far superior to the dried(out) chilis I could find in my area. I was very pleased with the product and the service.
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