The word Pasilla is derived from the word “Pasa” which translates to “little black raisin”. Pasilla chillies are indigenous to Central Mexico and are a member of the chilli species Capsicum Annuum. Like many chillies, these are known as one thing when dried and are called something else when fresh. When dried it is called Chilli Pasilla or Chilli Pasilla de Mexico.
Dried Pasillas are long, thin chillies that are 5″- 10″ in length and 1″ to 1-1/2″ wide at the top. The colour of this dried pepper is dark blackish-purple; similar to the colour of an aubergine or a raisin. This thin fleshed chilli has one of the more sophisticated chilli flavours and is a favourite of ‘Chilli Heads’. The taste is pungent and tangy but with a long lasting deep rich flavour with woody undertones. Pasillas are considered a mild heat chilli and come in at 1,000 to 2,000 Scoville Heat Units.