Central & South America

Pasilla Chile

Capsicum annuum, dried chilaca.

Fruit.

Part Used

Dried, whole or ground.

Form

Local / Regional Names

Chile pasilla ('little raisin,' Spanish) – the dried form of the chilaca pepper; frequently confused at retail with ancho chile, a genuine consumer-facing naming hazard worth flagging.

Countries / Cuisines

Mexico.

Flavor & Aroma

Rich, earthy, mild heat, with raisin and dried-berry notes, deeper and less sweet than ancho.

Culinary Uses

The earthy, dark-toned third point of the classic mole chile trinity alongside ancho and guajillo.

Classic Dishes

Mole poblano and other mole variants; various adobo bases.

Pairings

Ancho, guajillo, chocolate.

Timing

Toast briefly, then rehydrate before blending.

Storage

Whole dried pods keep well over a year sealed and dark.

Substitutions

Ancho chile, understanding the resulting sauce will be sweeter and less deeply earthy.

Cultural / History Notes

Pasilla and ancho chiles are very frequently mislabelled and swapped at retail, especially outside Mexico – pasilla is longer, narrower and darker than the broader, more heart-shaped ancho.

Blend Cross-References

Mole spice base.