CHILHUACLE NEGRO (CAP 1004)

Species Annuum Origin Mexico Heat Mild An Oaxacan (Mexico) chile used in moles which comes in three forms, amarillo (yellow), rojo (red) and negro (black). The pods are called 'Chilaca' when fresh and 'Pasilla' when dried. Other common names used include 'Chile Negro', 'Mexican Negro and 'Pasilla Bajio' . These 8 to 10 inch long cylindrical peppers are thin walled and ripen from dark green to dark brown (75-80 days). They have less than 250 Scoville units and are mainly used dried for their rich, smoky flavouring in sauces. Plants are tobacco mosaic virus (TMV) resistant.