Pasilla Negro Chile

The Pasilla Negro chile is the dried form of the chilaca pepper, a cultivar of the species Capsicum annuum. Originating in Mexico, it is known for its dark, wrinkled skin and mild to medium heat. It is typically dried after ripening, which gives it its characteristic smoky, slightly sweet flavor.

Pasilla Negro chiles are used to add a rich, complex flavor to a variety of dishes, particularly in Mexican cuisine. They are often rehydrated and blended into sauces, moles, and marinades, or used whole in stews and braises. Manufacturers use it as a flavor ingredient, adding depth and a mild smoky taste to products like sauces, seasonings, and prepared meals.

Pasilla Negro 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 chiles their heat, which has been studied for various health effects. International bodies like JECFA have evaluated capsaicinoids, but no specific regulatory limits are typically set for whole chile ingredients. Evidence regarding specific health benefits or risks at typical dietary intake levels is still under research.