Description
Chilli Name: PASILLA
Chilli Species: Annuum
Chilli Origin: Mexico
Chilli Heat: Mild
Pasilla means 'little raisin' in Spanish, referring to the dark brown, wrinkled, dried pod. Called 'chilaca' when fresh, it adds character to rich complex flavour of enchilada, mole sauce and salsas. Plants grow 2 to 3 ft. tall, with first branches well up the stem so pods don½t touch the ground. The thin cylindrical 8-10in pods turn brown at maturity (75-80 days) and are very mild, 250 SHU or less. The pasilla is mainly used by Mexican cooks in the dried pod or in powdered form. Varieties include 'Apaseo', 'Bajio', 'De Oaxaca' 'and 'Padilla'., A pepper no inspiring Mexican serious cook should be without!
Chilli Species: Annuum
Chilli Origin: Mexico
Chilli Heat: Mild
Pasilla means 'little raisin' in Spanish, referring to the dark brown, wrinkled, dried pod. Called 'chilaca' when fresh, it adds character to rich complex flavour of enchilada, mole sauce and salsas. Plants grow 2 to 3 ft. tall, with first branches well up the stem so pods don½t touch the ground. The thin cylindrical 8-10in pods turn brown at maturity (75-80 days) and are very mild, 250 SHU or less. The pasilla is mainly used by Mexican cooks in the dried pod or in powdered form. Varieties include 'Apaseo', 'Bajio', 'De Oaxaca' 'and 'Padilla'., A pepper no inspiring Mexican serious cook should be without!