Mexico is the home of chilies! With more than 150 indigenous varieties of chilies to choose from, with each having a special use. we have exciting range of the leading and most popular varieties of dried Mexican chilies. These exceptional chilies are not only about the heat but also about their aroma and taste. In fact, many of the chilies are not ‘hot’ but impart a characteristic taste which is unforgettable. This important chile comes from Mexico. Pasilla chiles are also called chiles negros. These are the dried version of the chilaca chile. Pasilla chiles are longer and thinner than anchos or mulatos. Pasilla negro is a medium heat chile, rating 4-5 on a heat scale of 1-10. This elongated, thin fleshed chile has a sharp, rich berry flavor with complex notes of herb their flavor is similar to that of an ancho, but hotter, with deep fruit flavors of raisins and prunes. The word Pasilla comes from the word ‘pasa’ which means little black raisin. The pasilla is also great for adding spice to corn chowder, meat loaf and stews, particularly sauces for fish. You can opt to toast them first for added flavor and re-hydrate them by soaking in hot tap water for about 20 minutes. Don’t soak any longer or they can become bitter. The best relief for a burning mouth isn’t water; it’s a mild yogurt or sour cream. We strongly recommend that you experiment with these chilies in your Indian dishes to provide a mysterious touch of taste and aroma to a traditional dish! Other cuisines like Chinese and Southeast Asian have benefitted from the incorporation of these chilies. Add to salsa, soups, enchiladas or any recipe that needs some medium heat and smoky chile flavor.