The Pasilla chilli also known as the chilli negro is the dried form of the Mexican Chilaca chilli pepper, a long and narrow member of the species Capsicum annuum. It's so named for its dark, wrinkled skin and in Mexican is pronounced pah-SEE-yah (literally "little raisin"), it is of a mild to medium-hot, rich-flavoured chilli. As dried, it generally 6 to 8 inches (15 to 20 cm) long and 1.0 to 1.5 inches (2.5 to 4 cm) in diameter.
The heat is 1,500 - 2,500 scoville units.
With 0 - no heat bell pepper and 2500 - 8000 - Jalapeno pepper this shows the heat of the Pasilla Chilli compared to these peppers.
The Scoville scale is a measure of the 'hotness' of a chilli pepper or anything derived from chilli peppers i.e hot sauce. The scale is actually a measure of the concentration of the chemical compound capsaicin which is the active component that produces the heat sensation for humans.
The fresh narrow Mexican Chilaca can measure up to 9.0 inches (22 cm) long and often has quite a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature.
Pasilla are used especially in Mexican sauces, and are often combined with fruits and are excellent served with duck, lamb, seafood, garlic, mushrooms, fennel, honey or oregano.
These chilli's are sold whole.
Supplied as a 100g heat sealed pack. This pack includes 10 whole chilli pods.