pasilla chile pepper

powder

5.0

based on 2 reviews

try me sample

0.35 oz

75¢

shaker jar

2 oz

$11

refill

2 oz

$10

large refill

8 oz

$34

PACKAGING GUIDE

VARIANTS

whole

powder

Along with ancho and guajillo chiles, the pasilla chile is one of the most popular types in Mexican cooking. These three chile types are often used together in dishes. Pasilla chile powder adds a rich smoky taste to dishes. With its earthiness and raisin-like taste and aroma, it is more complex and layered in its flavor than chipotle chiles which are also used to add smokiness and spice. Pasilla is very mild in heat, but will impart a slight spiciness. Pasilla chiles ground into powder will have the same deep red-brown (almost raisin-like) hue of the whole dried chile. The spices' flavor is savory and layered.

Add ground pasilla pepper to chilis or bean dishes. Use it in rubs for chicken or pork.

QUICK INFO

pasilla chile pepper , powder

SCOVILLE HEAT UNITS

1,000 - 2,000 SHU

PLANT PART

fruit / berry

PROCESSING / FORM

powder

BOTANICAL NAME

Capsicum annuum

ORIGIN

Mexico

BOTANICAL NAME

Capsicum annuum

AKA

pasilla chili
pasilla pepper
pasilla bajio
chile negro

The Capsicum annuum plant produces the pepper fruit that is a common source of many spices that range in heat and flavor: paprikas, chiles, and cayennes all are derived from variations of this pepper plant.

The burning sensation of 'spicy heat' from these peppers is from the capsaicin the plant contains. Capsaicin is a chemical compound that stimulates and then decreases pain signals in the body. It is an irritant and will affect any tissue with which it has direct contact. Despite this, many people seek out and enjoy its flavor and the sensation it provokes.

Fresh Capsicum annum peppers have many familiar names: bell, jalapeño, poblano, guajillo, etc. Once dried, the name of the pepper often changes: the chilicaca becomes pasilla; poblano becomes ancho; morita jalapeño becomes chipotle.

CONFUSIONS

It's chill
In the 17th century Spanish-speaking Mexicans adopted the Aztec name for spicy peppers: chilli (Nahuatl language). At that time they modified it to its current spelling of chile, this moniker has also been adopted by the Spanish-language influenced American Southwest.

Exported and anglicized in the 17th century it ironically appears again spelled as chilli in English texts of that age. Americans simplified this to chili, with a single "l". In the early 1800s the popular frontier dish "chili" was concocted and the spice blend marketed to make this favorite at home was called chili powder. Today it contains a blend of spices which often includes cumin, oregano, paprika and one or two different types of ground chile peppers.

In culinary circles in the U.S. it has become practice to defer to the Spanish spelling when referring to a single pepper variety. Chili with an "i" ending is reserved for the spice blend.

RECIPES

Spiced Chocolate Mousse

with Blackberry Sauce

a sweet treat recipe using:

cinnamon, pasilla chile pepper, guajillo chile pepper, cacao powder

Chili Mango Sorbet

a sweet treat recipe using:

ancho chile pepper, pasilla chile pepper, cayenne chile pepper, cinnamon, ginger root, cloves, paprika

other

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Powdered ancho chile pepper has a gentle spicy heat that lingers. It is often used in thick sauces: adobe, molé, enchilada.

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guajillo chile pepper

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Powdered dried guajillo chiles have layered flavor notes that add complexity to dishes without overpowering them. This chile's powder is sweet and fruity with a mild heat. Used frequently with ancho and pasilla chiles in Mexican cooking.

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cumin seed

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This highly aromatic spice is pungent and earthy in flavor. An essential spice in Mexican, Indian, and North African cooking.

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