Spotlight Spice: Pasilla Powder
This week the spotlight is shining on our flavorful Pasilla Powder. This dried chile's name means “little raisin” in Spanish, a nod to its dark and wrinkly texture while still in whole form. You’ll sometimes find pasilla chiles called chile negro or pasilla negro in recipes.
Pasilla chiles are deeply flavorful with tangy and earthy notes and flavors reminiscent of dried fruit. They have a bright aroma and are typically classified as a mild chile, ranging from 1,000 – 2,500 Scoville units (similar to ancho chiles).
Use Pasilla Powder in Mexican and Tex-Mex cooking. It's a great, slightly less sweet and earthy substitution for Ancho Chile.
In Mexican cuisine you’ll frequently find it in sauces, salsas, and stews. In fact, it’s one of the “holy trinity” of chiles used (along with ancho and guajillo chiles) in making classic mole sauce.
We like to add this chile powder to our homemade salsa, enchilada sauce, chili and hearty beef stew, and even a simple meatloaf. A sprinkle on buttered corn on the cob with a dash or two of salt is delicious. It’s also great for the grill – try it in a homemade rub for beef, seafood, duck and lamb, or as a simple way to season burgers.
Feeling saucy? Check out our recipe for Ancho-Pasilla Tex-Mex Sauce from the AllSpice recipe library. The sauce makes a wonderful foundation for carnitas and a tasty marinade for tri-tip steak. It's also delicious brushed over grilled shrimp and scallops.