Pasilla is a spicy chile that is produced whole or as a powder in Mexico.

"Pasilla" is a "little raisin" in Spanish, referring to the dark brown, wrinkled dried pod. Called "chillaca" when fresh, it adds character to red chile enchilada sauce and other salsas. When used as a dried pod or in pwder form, the Pasilla is a very flavorful ingredient in many mole suaces.


Translations: パシーラ, Passadís, Пасилла, Пасілла, Пасилла

Tasting Notes

Flavors: Has rich, smoky, mildly hot flavor.

Selecting and Buying

Seasonality: july, august
Peak: august
Procuring: When to plant outside: Spring, 3 to 4 weeks after last frost, and when soil temperatures are at least 65F or outside temperatures are at least 70F.

In USDA Zones 9 and 10, can also plant in summer for winter crops.

When to start inside: Recommended 8-10 weeks before last frost.



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