Chili Pasilla

Ground Chili Pasilla, mild heat with herbaceous depth and a raisin-cocoa note

The pasilla is the dried chilaca and one of the three classic mole chilies of Mexico. Ground, it brings a mild, lingering heat and a full, herbaceous-complex flavour with notes of raisin and cocoa. We pack it in our manufactory in Klingenberg am Main. A natural product with possible colour variations.

How to use

Ground pasilla is a classic for Mexican mole, adobo and vegetarian bean dishes. It works in sauces with fish, chicken and lamb and gives marinades, braises and piquant chocolate sauces a dark, herbaceous depth.

Good to know: toast the powder briefly in a little oil before you add liquid, then the herbaceous cocoa notes develop best.

Pasilla mole sauce in 4 steps

1. Toast 2 tbsp of ground pasilla briefly in 1 tbsp oil until fragrant.
2. Add one chopped tomato, one small onion and one clove of garlic and fry briefly.
3. Add 200 ml stock, 20 g dark chocolate and a pinch of cumin and simmer everything for 15 minutes.
4. Blend the sauce smooth, season with salt and serve with chicken, fish or roasted vegetables.

What makes it special?

Pasilla belongs, with ancho and guajillo, to the classic trio of Mexican mole chilies. It is the darkest and most herbaceous of the three, with a fine dark-chocolate and raisin note that gives sauces depth and length while the heat stays mild.

At a glance

• Dried chilaca pod, finely ground
• Mild-savoury with raisin and cocoa notes
• Herbaceous-complex flavour that lingers
• A classic for mole, adobo and bean dishes
• Manufactory quality from Klingenberg am Main

Goes well with

For a real mole, combine pasilla with Chili Ancho and Chili Guajillo, rounded off with our ready-made Mole. For more heat, our Chili con Carne seasoning is a good match. Find more in our spice blends collection.

Frequently asked questions

How hot is Chili Pasilla?
Mild. The heat lingers, with herbaceous depth and a cocoa note to the fore.

What is pasilla exactly?
The dried chilaca, here finely ground. It is one of the classic trio of Mexican mole chilies.

What do I use pasilla for?
Above all for mole, adobo, sauces with fish and poultry and for bean dishes and chocolate sauces.

How do I get the best aroma?
Toast the powder briefly in oil before you add liquid. That way the herbaceous cocoa notes come through best.