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The pasilla chilli (pronounced pah-see-yah) also known as 'little raisin', is the dried form of the chilaca chilli predominantly used in Latin American and Spanish cuisine.
It gets the name 'little raisin' because of its dark wrinkly skin which its colour can range from a dark aubergine to black. Pasillas have a smoky, earthy and fruity flavour similar to that of an ancho and is a great addition to any dish.
Pasilla chilli powder can be added to salsa, traditional sauces, stews, soup, chilli, and rubs.
||Can be added to salsa, traditional sauces, stews, soup, chilli, and rubs.|
|Preparation||No preparation is required|
|Cuisine||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Tex-Mex, Thai|
|Storage||Store in a cool, dry place|
|Scoville Heat Scale||250-2,500|
|Shelf Life||2 years|
|Country of Origin||Mexico|
|Dietary Preferences||Vegan, Gluten-Free, Non-GMO, Halal & Kosher Pareve|
|Allergen Information||Packed in a unit that handles mustard, celery, sesame and nuts.|