Chili Pasilla Powder

Chili Pasilla Powder

Mexican Pasilla chilis have an earthy flavor and are used in mole sauce as well as other Mexican sauces and stews (chile negro). Pasilla is a dried chilaca chilli with raisin-like aroma and licorice notes.


Shrimp Enchiladas with Fire Roasted Salsa

Usage Suggestions

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

Heat level – 4/10. 

Dried chilies have a very different flavor to fresh ones, as upon drying a caramelization of the sugars takes place which creates a delicious, robust taste not found in fresh chilies, in the same way a sun-dried tomato has a more complex flavor profile than a fresh one.

Health Benefits

All Chili peppers contain capsaicin. The amount of capsaicin is relative to the heat of the Chili pepper. The more pronounced the heat, the more capsaicin. Pasilla chilies have low heat.

Capsaicin is considered highly anti-inflammatory and may benefit those suffering from inflammatory disorders, such as arthritis osteoarthritis, psoriasis, shingles and diabetic neuropathy.

Capsaicin is also commonly considered a beneficial adjunct to a healthy lifestyle in cardiovascular function, increasing circulation, as well as an appetite suppressant and metabolism booster.

Peppers also contain free-radical fighting properties, which may help to maintain a youthful complexion, and prevent cellular damage that can lead to disease. Chilies are also an excellent source of antioxidants Vitamins: A and C, as well as Vitamin K.


The Pasilla Chili is indigenous to Mexico and is also known as chile negro or pasilla negro. The Pasilla Chili is the dried version of the Chilaca chilis, these are dark green chiliis that pack a similar heat to the Poblano pepper. These long, thin chile peppers are typically 5” - 6" in length and 1" wide at the top (by the stem).

The pasilla chili is almost black in color and its appearance is similar to that of a raisin. When ground into a powder the result is a deep red color, the taste is pungent but with a rich flavor and herb like undertones that is sophisticated and long-lasting. The heat level on these is more potent than the more popular Dried Ancho and New Mexico Chilis.

Pasilla Chilis are usually toasted and then ground and are often used in salsas, stews and in several mole sauces. Dried, ground powder made from pasilla negro chilis. Pasillas are a a long, slender, dark dried chili.

There are literally hundreds of different chilies, all of which descend from the original ones discovered by the Spanish when they found the Americas.

Prior to this chilies were unknown to the rest of the world.

The warming bite and delicious capsicum taste of chili was warmly embraced by nearly every nation on earth, thus we find some form of capsicum or chili in nearly every cuisine.

Produce of Mexico packed in Australia.

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Botanical Name(Capsicum annum)