Profile: A chile for the theatre. A taste and scent of... Raisinets?
Ground pasilla chili powder is dark aubergine to black in color. The taste is dark, rich, and opulent. It's commonly characterized as chocolatey or raisin-like. It is, in fact, one of the most flavorful chilies and enjoys being the star of a recipe. The pasilla negro is one of three chilies used in classic mole preparations, along with whole Ancho and mulatto chillies.
Powdered pasilla negro chilies can be used in beans and chilis. However, it is best used in compound butters or spread over corn or biscuits. Add a teaspoon to ground turkey or beef for some of the finest burgers ever.
|Ingredients:||Ground pasilla chile pepper.|
|Shelf Life:||3 Years.|
|Basic Prep:||Ready to use as is, no basic preparation is required.|
|Ways To Use:||It's great in cream sauces, soups, salsa and mole. This delicious chile powder is great with fish, poultry, or to spice up your favorite enchilada or taco.|
|Cuisine:||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Country of Origin:||Mexico.|
|Scoville Heat Scale:||1,000–2,500, 3,500–8,000|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|