Chili Pasilla (whole)

Chili Pasilla (whole)

The pasilla chili is a dried chilaca chili with a herby aroma and licorice-like notes. Traditionally used in making the famous ‘mole’ sauce.

Pasilla (pah-SEE-yah) refers to the dried form of the long and narrow chilaca pepper.

Warning: In the United States producers often incorrectly use pasilla to describe the poblano, a different, wider variety of pepper whose dried form is called an ancho Both ancho (dried poblano) and pasilla (dried chilaca) are from the species capsicum annuum, but they are different varieties, not just shapes. Ancho is a little more reddish in color, pasilla more brown/black. They are similar in terms of heat (both mild), but ancho is perhaps slightly sweeter. Ancho chiles are certainly more common and widely used in the United States, but pasilla is used for authentic mole sauce. Most people would never know the difference, which is why marketers get away with the mislabelling of ancho chiles as pasilla.





 Heat level – 4/10. 

Other Common Names: Aji  

Botanical Names: (Capsicum annum)


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Botanical Name(Capsicum annum)