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  • Negro Pasilla Pepper Ground

Negro Pasilla Pepper Ground

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Condition: New In Stock

Product Description

In Spanish, pasilla means 'little raisin', an allusion to the dark brown pods of this type. In California the ancho is sometimes called pasilla, causing much confusion. In western Mexico it is sometimes called chile negro, a term that also refers to the darker anchos. In the fresh form, the pod is known as chilaca.


Ground Pasilla Chili Pepper

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  1. Delightful!

    Posted by Phil on 13th Apr 2014

    I love this pepper. It has a mild taste, not hot, and makes my mouth tingle. It has a strong raisin smell. Any recipe that calls for red chili powder gets negro pasilla instead.

  2. Makes the best southwestern Chili ever!!!

    Posted by Unknown on 16th Dec 2013

    Mixed with California Chili Powder, Ground Chimayo Pepper,and the other normal chili ingredients. This Pasilla adds great dark deep rich color to the Chili as well as great depth of flavor!!!

  3. Great taste!!!

    Posted by Unknown on 5th Jul 2012

    I use this in making beef chili and the flavor and coloring is outstanding! Unique and "out of the box" when added to California Chili Powder.