Chile Pasilla Negro Whole – 22g

Original price was: $4.99.Current price is: $3.49.

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Weight
22G

Product description

Pasilla Chilli is the dried version of the Chilaca Chile. Its name is derived from the word “Pasa” in Spanish, and means “little black raisin”. It is one of the most popular Mexican chillies. It has a wrinkly, long, purple pod, with reddish overtones similar to ancho chilli peppers. It has a herb-like aroma and liquorice notes and is considered a chilli with mild heat. It is not only a key ingredient in the Mexican cuisine for making the “mole” sauce along with the Ancho and Mulato chillies but also is great for making any kind of sauce.

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Flavour Notes:

Chile Pasilla Negro is one of the most popular Mexican chillies. It has a wrinkly, long, purple pod, with reddish overtones similar to ancho chilli peppers. It has a herb-like aroma and liquorice notes and is considered a chilli with mild heat.

Culinary Notes:

Combined with Mulato and Ancho chillies, Pasilla is one of the key ingredients in Mexican mole sauce. Use dry or rehydrated to add an authentic Mexican flavour to many dishes and sauces.

Health Benefits:

All chillies – including Pasilla Chilli – contain capsaicin, which has many health benefits, including boosting the immune system, eliminating inflammation and aiding weight loss. Also, it helps with arthritis, cardiovascular disease, gastric ulcers, vascular headaches, infections and respiratory conditions.

Ingredients:

100% dried Whole Pasilla Chillies

Country of Origin:

Mexico

Other Names or Spelling:

Aji, Red Pepper, chile negro, chile pasilla, pasilla negro, chile pasilla de Mexico.

How to use:

  • Re-hydrate the dried Pasilla Chilli by soaking them in hot water for 20 minutes for maximum flavour. Do not soak them longer to avoid bitterness.
  • Use it to make Mexican moles, adobo sauces and salsas
  • In Mexican cuisine, it is used to flavour tortilla soup
  • For an authentic Mexican flavour, use it with tacos, enchiladas and quesadillas
  • Use it in cream sauce dishes, a particularly great addition to fish
  • Pasilla Chilli marries well with duck, fennel, fruits, garlic, honey, lamb, Mexican oregano, mushrooms and seafood
  • Use it in recipes such as Texas 3 chillies, Mexican mole and mole chilli

The Spice People FAQs

Whole Pasilla Negro Chilies should be stored in an airtight container in a cool, dry place away from direct sunlight to maintain their flavour and freshness.

While traditionally used in Mexican cuisine, Whole Pasilla Negro Chilies can add depth of flavour and mild heat to a variety of dishes from other cuisines, such as soups, stews, and sauces.

Whole Pasilla Negro Chilies can be rehydrated by soaking in hot water for about 20 minutes before use. The rehydrated chilies can then be pureed, chopped, or blended into sauces, marinades, and salsas for added flavour and colour.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.

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