Mpc: E32 | GTIN:

Granulated Pasilla Chiles

Crushed Pasilla Negro Chiles have a spice that is sophisticated and complex, ranging from tangy to rich to woodsy.

  • Irregular shapes and sizes, US #14 sieve

  • Dark purple to black

  • Herbaceous berry flavor with medium-hot heat

  • Ranges 500 to 7,000 Scoville Heat Units

  • D'allesandro
    Price: $43.10
    $3.08 / Ounce

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    Suggested uses

  • Add to sauces, salsas and soups

  • Add to meat loaf, beef stew, corn chowder

  • Use in traditional Mexican recipes

  • Basic prep

    For maximum flavor dry toast chiles in a hot skillet until fragrant or in a 350° oven until puffy and fragrant. Soak in hot water for 10 minutes to rehydrate or add directly to recipes that will cook at least 10 minutes. Can also be used like traditional red pepper flakes.

    Storage & handling

    Store in cool, dry place.


    Dried Pasilla Negro Chiles

    Crushed Pasilla Negro Chiles are a primary ingredient in traditional Mexican mole sauces, dating back to the origin of the sauce that was invented in the 16th century by Sor Andrea de la Asuncion, a Dominican nun in the city of Puebla. The Spanish word "passa" translates to "little black raisin," signifying the peppers unique appearance and fruity flavor.

    Part of the Capsicum annuum family, these peppers have been part of the human diet in the Americas since at least 7500 BC. While they are now staples in many cuisines, they were not introduced to Europe and Asia until the late 1400s when they were brought to Spain and quickly traded for their variety and as a cheaper alternative to the pricey peppercorns.

    Classic recipe

    Slow-Cooked Brisket in Pasilla Chile-Tomatillo Sauce

    This recipe combines two signature ingredients of the Michoacán region of Mexico: pasilla chiles and tomatillos. The acidity from the tomatillos helps to break down and tenderize the brisket while it braises, while the chiles add a hearty dose of rich spicy flavor.