Pasilla Chilli Powder

Pasilla Chilli Powder comes from the dried, ground pods of a species of Capsicum annuum. It is fairly low in heat, coming in around the same as a jalapeno pepper at 5000 on the Scoville heat scale. But we don’t use Pasilla Chilli Powder for the heat, but the delicious sweet raisin like flavour it adds to dishes. As you might expect, it complements Mexican, Tex Mex and barbeque flavours very well, but will also enhance the flavours of many other dishes too.

Pasilla Chilli Powder is one of the three ingredients of the Mexican Holy Trinity, the others being Guajillo Chilli Powder and Ancho Chilli Powder. This blend forms the base of many dishes and is very popular for making mole sauces. You can also pair Pasilla with Chipotle Chilli Powder to create a sweet and smoky blend that goes so well with beef. Mixing chilli powders to create your own flavours is part of the fun of cooking, we find – and because you need to eat every day, there is always time to experiment! As well as the powders mentioned above, we also have Mulato Chilli Powder and De Arbol Chilli Powder from Mexico as well as many more from around the world.

The heat from chillies is a subjective thing we find; what some may find too hot, others might find tame. Therefore, you should go easy on chillies, chilli powders and blends with chilli powders in them to find the heat level you like. If you are tasting as you go, you can always add a little more if you need to, but taking heat out is difficult if not impossible.

Nutritional Information/ 100g

• Energy/kcal – 318
• Energy/kJ – 1331
• Protein (g) – 12.01
• Fat (g) – 17.27
• of which Saturates (g) – 2.462
• Carbohydrate (g) – 56.63
• of which sugars (g) – 7.19
• Fibre (g) – 27.2
• Sodium (mg) – 30
• Salt (g) – 0.0075

ADDITIONAL INFORMATION