Pepper Seeds - Hot - Pasilla Bajio (Chilaca)
Description
Silky, raisin-deep flavor with gentle warmth. Pasilla Bajio, known fresh as Chilaca and dried as “pasilla” or “little raisin,” is a cornerstone of Mexican cooking. Its taste is earthy and elegant—think dried fruit, cocoa, coffee, and a soft pepper sweetness—bringing depth to sauces and stews without sharp heat.
The plants are vigorous and tidy, typically 2 to 3 feet tall with a branching habit that sets long, pendant pods. Clean green foliage frames the fruit beautifully, so the plants look ornamental even before ripening. Pods average 6 to 9 inches, slim and slightly curved with thin to medium walls. They mature from dark green to deep brown-chocolate on the plant and dry readily to a glossy, chestnut-black finish that grinds into velvety flakes or powder.
Taste a ripe pod and you’ll get mellow sweetness first, followed by a smooth, low-to-medium heat that lingers pleasantly. In the kitchen, fresh chilacas roast and peel easily for rajas, enchiladas, and salsas. Dried pasilla is essential for moles, adobos, and rich table sauces; toasted lightly, it blooms with aromatic notes of raisin and cocoa and blends into sauces with a satin sheen. Rooted in central and western Mexico’s market gardens, Pasilla Bajio endures because it’s generous, dependable, and unmistakably delicious—an heirloom flavor that turns everyday meals into something soulful.
Original: $2.00
-70%$2.00
$0.60
Description
Description
Silky, raisin-deep flavor with gentle warmth. Pasilla Bajio, known fresh as Chilaca and dried as “pasilla” or “little raisin,” is a cornerstone of Mexican cooking. Its taste is earthy and elegant—think dried fruit, cocoa, coffee, and a soft pepper sweetness—bringing depth to sauces and stews without sharp heat.
The plants are vigorous and tidy, typically 2 to 3 feet tall with a branching habit that sets long, pendant pods. Clean green foliage frames the fruit beautifully, so the plants look ornamental even before ripening. Pods average 6 to 9 inches, slim and slightly curved with thin to medium walls. They mature from dark green to deep brown-chocolate on the plant and dry readily to a glossy, chestnut-black finish that grinds into velvety flakes or powder.
Taste a ripe pod and you’ll get mellow sweetness first, followed by a smooth, low-to-medium heat that lingers pleasantly. In the kitchen, fresh chilacas roast and peel easily for rajas, enchiladas, and salsas. Dried pasilla is essential for moles, adobos, and rich table sauces; toasted lightly, it blooms with aromatic notes of raisin and cocoa and blends into sauces with a satin sheen. Rooted in central and western Mexico’s market gardens, Pasilla Bajio endures because it’s generous, dependable, and unmistakably delicious—an heirloom flavor that turns everyday meals into something soulful.
