Product Overview
Pasilla pepper is a premium dried chili pepper derived from the chilaca variety of Capsicum annuum. It is highly valued for its rich flavor, dark appearance, and mild-to-medium heat level. Pasilla peppers are an essential ingredient in traditional Mexican cuisine and are widely used in sauces, moles, marinades, and food processing applications. Their complex flavor profile and culinary versatility make them a sought-after product in both retail and commercial spice markets.
Key Characteristics
Pasilla peppers are long, narrow dried chilies with a wrinkled skin and a deep brown to nearly black coloration. The pods typically measure 6 to 9 inches in length and have a thin flesh. Pasilla peppers offer mild to moderate heat along with rich flavor notes of dried fruit, cocoa, raisin, berry, and earthy undertones. Their distinctive aroma and dark color contribute depth and complexity to culinary preparations.
Nutritional Value
Pasilla peppers are low in calories and provide dietary fiber. They contain vitamins A and C along with minerals such as potassium, iron, magnesium, and calcium. Like other dried chili peppers, pasillas contain antioxidants and naturally occurring capsaicinoids that contribute to their flavor and nutritional value.
Seasonality and Origin
Peak Harvest Season: August to October (fresh chilaca peppers before drying)
Pasilla peppers are primarily cultivated and processed in Mexico, particularly in central and northern production regions. After harvest, mature chilaca peppers are carefully dried to develop their characteristic dark color, flavor, and shelf stability. Due to drying and storage capabilities, pasilla peppers are available year-round in international markets.
Common Applications
• Traditional mole sauces
• Enchilada and adobo sauces
• Soups and stews
• Marinades and rubs
• Salsa production
• Spice blends and seasonings
• Food manufacturing applications
Storage and Handling
Proper storage is essential to preserve flavor, color, and product quality.
• Recommended storage temperature: 50°F to 70°F
• Relative humidity: Below 65%
• Shelf life: 12–24 months under optimal conditions
• Store in a cool, dry, and well-ventilated area
• Protect from direct sunlight and moisture exposure
• Keep containers tightly sealed when not in use
• Avoid crushing to maintain pod integrity
• Protect from insects, contamination, and strong odors
Origin and Background
Pasilla peppers originated in Mexico, where they have been cultivated for generations as an important component of traditional cuisine. The name “pasilla” means “little raisin” in Spanish, referring to the pepper’s dark color and wrinkled appearance after drying. Pasilla peppers remain a key ingredient in authentic Mexican sauces and moles, and modern production focuses on maintaining flavor quality, appearance, and consistency for domestic and export markets.
Grades and Quality Standards
Extra Fancy Grade
• Uniform pod size, shape, and dark coloration
• Intact skin with minimal breakage
• Rich aroma and complex flavor profile
• Low moisture content
• Free from mold, insects, and foreign material
Fancy Grade
• Slight variations in size and appearance
• Minor cosmetic imperfections permitted
• Good flavor, color, and aroma characteristics
Commercial / Processing Grade
• Greater variation in size, color, and appearance allowed
• May contain broken pods within acceptable limits
• Used for powders, sauces, extracts, spice blends, and food processing applications