Chilhuacle or chile huacle is a variety of Capsicum annuum, a domesticated species of the Capsicum plant genus native to southern North America and northern South America. Chilhuacle is endemic to La Cañada in Oaxaca, a fertile region with a warm and mild climate.
Today it remains the only area of Mexico where chilhuacle is cultivated, and the crop continues to be grown on small plots using traditional agricultural practices mixed with some modern practices. The chilhuacle plant has straight stems, dark green oval leaves and white flowers. The fruit are trapezoidal in shape, with a smooth texture, and start out as a bright green color that changes as they mature.
Is chilhuacle a rare pepper?
Chilhuacle Negro chiles are a rare and unique variety of chile pepper that is native to the state of Oaxaca, Mexico. They are known for their deep, smoky flavor and their dark, chocolate-brown color.
Chilhuacle Negro chiles are a rare and unique variety of chile pepper that is native to the state of Oaxaca, Mexico. They are known for their deep, smoky flavor and their dark, chocolate-brown color. Chilhuacle Negro chiles are a versatile ingredient that can be used in a variety of dishes, including soups, stews, sauces, and marinades and an essential ingredient in Mole Negro.
Chilhuacle Negro chiles add a rich, complex flavor to any dish they are used in. Scoville scale: 1,500 to 2,000
Chilhuacle uses and benefits
In its fresh form, chilhuacle is used to prepare chile caldo and chile relleno. The dried chili are the star of the seven moles of Oaxaca: black chilhuacle is used to prepare the famous mole negro and chichilo; red chilhuacle is used for mole rojo and manchamanteles; and yellow chilhuacle for mole amarillo.
Takeaways. Eating chili peppers offers many health benefits, including improving your heart health, metabolism, and immune system. They also add spiciness, warmth, color, and flavor to your food. Experiment with different types of chilis to find the ones you enjoy eating and cooking with.
The rare chile that gives the moles of Oaxaca their unique flavor is surprisingly mysterious given its long and venerable history.
Chilhuacle Variants
Chilhuacle Amarillo
El chilhuacle amarillo es indispensable para elaborar el mole amarillo. Su sabor es cítrico, un tanto dulce y con dejos ahumados. Posee una forma más alargada y cónica que las otras variantes, y es la más escasa.
Chilhuacle Negro
El chile huacle negro adopta al madurar un tono marrón oscuro, de ahí su nombre. Se usa para el mole negro y el chichilo. Antiguamente se usaba para el mole prieto, precursor del mole negro. Tienen una forma cuadrada abombada, y un sabor complejo ligeramente amargo y dulce. Es la más cara de las tres variedades.
Chilhuacle Rojo
El chilhuacle rojo es de color oscuro casi negro. Es el más común de los tres huacles, y se usa para el mole colorado o mole rojo. Tienen un sabor dulce y moderadamente picante.
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