The color of pasilla chili powder can range from dark aubergine to black. The flavor is dark, rich, and rather luxurious. It’s often described as chocolaty, or tasting of prunes and raisins. In fact, it’s considered one of the most flavorful chiles of all and one that likes to stand in the spotlight of a recipe. For traditional mole recipes, the pasilla negro is part of the “Holy Trinity” of chiles; the other two being the ancho and the mulatto.
The powdered form made from ground pasilla peppers can be added to beans and chilis. However, pasilla chili powder may be at its best in compound butters and slathered over corn or biscuits. In addition, consider adding a teaspoon of it to ground turkey or beef to make for some of the best burgers you’ve ever had.
|Ingredients||Dried pasilla negro chiles.|
|Recommended Applications||Use this Pasilla Negro Chile Powder for cream based sauces, soups, salsa, or for mole. With a fruity flavor and herbaceous undertones, this chile powder is also fantastic with fish, poultry, or to spice up your favorite enchilada or taco.|
|Basic Preparation||Ready to use as is, no basic preparation is required.|
|Qualities||Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Tex-Mex, Thai|
|Handling / Storage||Store in a dry, cool place.|
|Scoville Heat Scale||1,000–2,500, 3,500–8,000|
|Shelf Life||2 Years|
|Country of Origin||Mexico|
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