Pasilla

Dried form of the chilaca chili pepper

Not to be confused with poblano.

Pasilla

Two pasilla chiles

Species| Capsicum annuum
Heat|  Low
Scoville scale| 1,000–3,999 SHU
Fresh dark brown chilaca peppers A fresh poblano pepper, often sold under the name 'pasilla' north of Mexico

The pasilla chile (/ˌpɑːˈsiːjə/ pah-SEE-yuh) or chile negro is the dried form of the chilaca chili pepper,[1] a long and narrow member of the species Capsicum annuum. Named for its dark, wrinkled skin (literally "little raisin"),[2] it is a mild to hot, rich-flavored chile. As dried, it is generally 6 to 8 inches (15 to 20 cm) long and 1 to 1+1⁄2 inches (2.5 to 3.8 cm) in diameter.

The fresh narrow chilaca can measure up to 9 inches (230 mm) long and often has a twisted shape, which is rarely apparent after drying. It turns from dark green to dark brown when fully mature.[3]

In the United States, producers and grocers sometimes incorrectly use "pasilla" to describe the poblano, a different, wider variety of pepper, the dried form of which is called an ancho.[4][5]

## Use

[edit]

Pasilla are used especially in sauces. They are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano.[citation needed] They are sold whole or powdered in Mexico, the United States, and the United Kingdom.[citation needed]

Pasilla de Oaxaca is a variety of smoked pasilla chili from Oaxaca used in mole negro.[6]

## See also

[edit]

* Chipotle \- The smoked and dried form of the jalapeño chili pepper.
* Guajillo \- The dried form of the mirasol chili pepper.
* List of Capsicum cultivars

Wikimedia Commons has media related to Pasilla chile.

## References

[edit]

1. ^ Jean Andrews (January 1995). Peppers: the domesticated Capsicums. University of Texas Press. p. 111\. ISBN 978-0-292-70467-1. Retrieved 9 March 2010.
2. ^ Rombauer, I, et al. (1997). The Joy of Cooking, pp. 399–402, New York: Scribner. ISBN 0-684-81870-1
3. ^ Andrews, Jean (2005). The peppers cookbook: 200 recipes from the pepper lady's kitchen. Denton, Tex: University of North Texas Press. p. 16\. ISBN 1-57441-193-4. Retrieved 2012-10-08.
4. ^ "Pasilla vs. Poblano". Fiery-Foods.com. Archived from the original on 2010-11-24.
5. ^ "Pepper, chili". CHOW. CBS Interactive.
6. ^ DeWitt, Dave; Evans, Chuck (1997). The Pepper Pantry: Chipotle. Berkeley, CA: Celestial Arts, an imprint of Ten Speed Press. ISBN 9780307824363. Retrieved 2012-10-08. "Pasilla de Oaxaca: a variety of pasilla chile that is smoked in Oaxaca and is used in the famous mole negro."

## Further reading

[edit]

* Kennedy, Diana. The Cuisines of Mexico (revised edition) New York: Harper & Row, 1986.
* Kennedy, Diana. From My Mexican Kitchen: Techniques and Ingredients. New York: Clarkson Potter/Publishers, 2003.
* McMahan, Jacqueline Higuera. Red & Green Chile Cookbook. Lake Hughes, CA: The Olive Press, 1992.

* v
* t
* e

Capsicum cultivars

C. annuum var. annuum|

* Almora Lakhori Mirchi
* Aleppo
* Baklouti pepper
* Banana pepper
* Banaras Lal Bharwamirch
* Beaver Dam pepper
* Bell pepper
* Bhiwapur
* Bird's eye
* Byadagi
* Cascabel
* Cayenne
* Cheongyang
* Chilaca
* Cubanelle
* De árbol
* Diavoletto d'Abruzzo
* Dundicut
* Edayur
* Er jing tiao
* Espelette
* Facing heaven
* Friggitello
* Guajillo
* Guntur Sannam
* Harmal
* Hungarian wax
* Jalapeño
* Kashmiri red
* Khola
* Korean
* Medusa
* Mulato
* Nandurbar Mirchi
* New Mexico chile
* Big Jim
* Chimayó
* Fresno
* No. 9
* Sandia
* Santa Fe Grande
* Padrón
* Pasilla
* Peter
* Peperone crusco
* Pimiento
* Poblano
* Ramnathapuram Mundu
* Serrano
* Shishito
* Siling haba
* Sirarakhong Hathei

C. annuum var. glabriusculum|

* Piquín
* Wild chiltepin

C. chinense|

* Adjuma
* Ají dulce
* Bhut jolokia
* Carolina Reaper
* Chocolate habanero
* Datil
* Dragon's Breath
* Fatalii
* Habanaga
* Habanero
* Hainan yellow lantern
* Infinity
* Madame Jeanette
* Nagabon
* Naga Mircha
* Naga Morich
* Naga Viper
* 'Red Savina' habanero
* Scotch bonnet
* Trinidad Moruga scorpion
* Trinidad scorpion 'Butch T'
* Pepper X

C. frutescens|

* African bird's eye
* Kambuzi
* Labuyo
* Malagueta
* Mizo
* Tabasco

C. baccatum|

* Ají
* Bishop's crown
* Lemon drop
* Sweet piquanté pepper

C. pubescens|

* Rocoto pepper

* Category
* Commons

This vegetable-related article is a stub. You can help Wikipedia by expanding it.

|

* v
* t
* e

This Solanales article is a stub. You can help Wikipedia by expanding it.

|

* v
* t
* e

This fruit-related article is a stub. You can help Wikipedia by expanding it.

|

* v
* t
* e

*[v]: View this template
*[t]: Discuss this template
*[e]: Edit this template