Pasilla
Pasilla is a cultivated form of the paprika type Capsicum annuum , which is mainly grown in Mexico and whose fruits, together with the pepper varieties Ancho , Mulato and Poblano, are an important factor in the cuisine there. Often only the dried fruits are called pasilla, the fresh fruits are sometimes called chilaca.
description
The fruits of the Pasilla plants are elongated, often with a wrinkled surface, between 2 and 4 cm thick and up to 15 and 20 cm long. Initially dark green, when ripe they turn reddish-brown and have a sharpness of approx. 4–5 (scale from 1 to 10).
cultivation
The main growing areas are in the Mexican states of Aguascalientes , Jalisco , Guanajuato , Zacatecas and Michoacán . A total of around 1200 hectares of agricultural land is used there for the cultivation of pasilla.
use
Pasilla are mostly used in Mexican and Tex-Mex cuisine . Most of the time, the fruits are offered dried whole, sometimes also ground as a powder. The pasilla is rarely used fresh. The pasilla is mainly used in sauces, such as the Mexican mole . It is often used together with ancho and mulato - dried fruits of the Poblano chilli variety .
Web links
- Pasilla profile at www.fiery-foods.com