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 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.

The taste is pungent and tangy but with a long lasting deep rich flavor with woodsy undertones. Pasilla Negros are considered a mild heat chile and come in at 1,000 to 2,000 Scoville Heat Units (SHU).