PASILLA CHILE POWDER 11 LBS CASE
Guajillo Powder is made by grinding the whole Guajillo Pepper, seeds, and stem; The flavor of the Guajillo is distinct and slightly fruity with a strong piney, berry undertone; Guajillo combined with the Pasilla and Ancho from the “Holy Trinity” of chiles used to prepare the traditional mole sauce.
Ingredients: Guajillo Chile Peppers
Store in a cool, dry place.
Ground to a fine powder, US #30 screen
Shelf Life 3 years
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PASILLA CHILE POWDER
Pronounced “pah-SEE-yah” the word Pasilla is derived from the word “Pasa” which translates to “little black raisin”. Pasilla Negro Chiles is a member of the chile species Capsicum annuum. Like many chiles, these are known as one thing when fresh and are called something else when dried. The Pasilla Chile is the dried version of the Chilaca chile, pronounced: “chih-LAH-kuh”.
Pasilla is the dried version of the long and narrow chilaca pepper. They have an earthy flavor and are used in sauces like mole and are often combined with fruits and are excellent served with seafood, stews, lamb, fennel, honey, mushrooms, duck, garlic, or oregano.
Taste and Aroma: At around 5,000 Scoville units, Guajillos is one of the more mild chile peppers. Guajillos are smoky, tangy, rich, warm, and complex.
Uses Salsa, sauces, Mexican cuisine, enchiladas, guajillo paste, and meat.
Substitutes: Guajillo Chile Peppers, Red Pepper Powder, and Ancho Chile Powder
Fun Fact: Guajillo Chile Peppers are one of the most common chile peppers used in authentic Mexican cuisine.
Release the full flavor of these dried chiles, by boiling them in water for about 10 minutes or until soft. One way of preparing this type of chile is to stuff it with cheese and deep fry it (chile Relleno). Pasilla chiles are known as Chile Pasilla, Pasilla Negro and Chile Negro.Ground to a fine powder, US #30 screen