Pasilla Chili Pepper

The pasilla chili pepper is the dried form of the chilaca pepper, a long, dark chili native to Mexico. It has a mild to medium heat level and a rich, smoky, slightly fruity flavor. After harvesting, the chilaca pepper is dried, which causes it to darken and develop its characteristic wrinkled appearance.

Pasilla chili pepper is used to add a deep, complex flavor to a wide variety of dishes, particularly in Mexican and Southwestern cuisine. It is a key ingredient in moles, adobos, and chili powders, and can also be used to season meats, vegetables, and sauces. Its mild heat makes it versatile for adding flavor without overwhelming spiciness.

Pasilla chili pepper is generally recognized as safe (GRAS) by the FDA as a food ingredient. It is a natural source of vitamins and antioxidants. While specific evaluations by bodies like JECFA or EFSA for the dried pepper itself are not widely documented, chili peppers in general are considered safe for consumption. No significant health controversies are associated with its use as a food ingredient at typical levels.