description Pasilla Chile Overview
insights Why this score
Pasilla Chile ranks #41 of 242 in the Spice ranking, behind New Mexico Chile, ahead of Mace.
Key mole chile with earthy depth and culinary importance, though milder and less broadly loved than ancho or guajillo.
help Pasilla Chile FAQ
Is pasilla chile the same as ancho chile?
No, a true pasilla is the dried form of the long chilaca pepper, while an ancho is a dried poblano. Grocery labeling sometimes confuses the two, especially in parts of the United States.
Why does pasilla mean "little raisin"?
The Spanish name refers to the pepper's dark, wrinkled skin and raisin-like aroma after drying. Its flavor can also suggest dried fruit, cocoa, earth, and mild licorice.
How hot is a pasilla compared with a jalapeño?
Pasilla chiles are generally mild to medium, commonly placed around 1,000 to 2,500 Scoville heat units. A jalapeño often reaches a higher range, so pasilla is usually chosen more for depth of flavor than sharp heat.
What Mexican dishes use pasilla chile?
Pasilla is used in moles, table sauces, marinades, and soups, often alongside ancho and mulato chiles. It is particularly associated with the complex dried-chile profile of mole negro from Oaxaca.
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