Pasilla Negra Chile

The Pasilla Negra chile is the dried form of the chilaca pepper, a long, slender chili pepper native to Mexico. It is characterized by its dark, wrinkled skin and a smoky, slightly sweet flavor with mild to medium heat. The peppers are typically dried after harvest, which concentrates their flavor and deepens their color.

Pasilla Negra chiles are primarily used to add a rich, complex flavor to dishes. They are a key ingredient in many Mexican moles, sauces, and adobos, providing depth and a subtle smokiness. They can also be ground into spice blends or used whole in stews and braises.

Pasilla Negra chile is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a natural source of capsaicin, the compound that gives chili peppers their heat, which has been studied for various potential health effects. International bodies like JECFA have evaluated capsaicinoids, but no specific evaluations for Pasilla Negra chile itself are widely cited. Evidence on the health effects of capsaicin at typical dietary intake levels is mixed, with some studies suggesting benefits and others showing no significant impact.