MediumC. annuumMexico
Pasilla
Chile negro · Chilaca
2,500Scoville Heat Units
Heat context
Carolina Reaper
Ghost Pepper
Habanero
Pasilla
Illustration coming soon
Botanical data
Heat (SHU)2,500
SpeciesC. annuum
OriginMexico
Days to mature80
Plant height60–90 cm
Wall thicknessThin
Ripe colourdark brown
YieldModerate
Growth habitBush
Germination7-14
FoliageGreen
Unripe colourdark green
About this variety
The Pasilla is the dried form of the fresh Chilaca pepper, a long, narrow chilli that turns from dark green to chocolate brown when mature. Its name means 'little raisin' in Spanish, referencing its dark, wrinkled appearance after drying. This mild chilli is essential in Mexican mole sauces and traditional cooking.
Flavour profile
earthyrichslightly smokyberry-likecomplex
Culinary scores
Sauce
9/10
Drying
10/10
Pickling
4/10
Culinary uses
Essential for authentic Mexican mole negro and mole poblano sauces. Used in salsas, adobos, and table sauces. Pairs excellently with seafood, duck, mushrooms, and dried fruits. Often combined with ancho and mulato chilies in traditional Mexican cuisine.
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Quick reference
Heat2,500 SHU
SpeciesC. annuum
OriginMexico
Days to ripe80
Ripe colourdark brown
Best forSauce, Drying
Data confidence: 5/5. Sourced from community submissions and verified references. Suggest a correction