Pasilla Pepper

The pasilla pepper is the dried form of the chilaca chili pepper, native to Mexico. It is a dark brown, wrinkled pepper with a mild to medium heat and a rich, smoky, slightly fruity flavor. The peppers are typically sun-dried or dried using controlled heat.

Pasilla pepper is used as a flavoring ingredient in Mexican and other Latin American cuisines. Manufacturers use it to add a deep, complex flavor to sauces, marinades, moles, chili powders, and spice blends. It is often found in ethnic cooking sauces and spice mixes.

Pasilla pepper is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a natural food product and is not typically associated with adverse health effects when consumed in normal amounts as part of a varied diet. International bodies like JECFA and EFSA have evaluated many chili peppers and their extracts for safety, but specific evaluations for the pasilla pepper by these bodies are not widely publicized. Evidence on the health benefits of capsaicin, the compound that gives chili peppers their heat, is ongoing, with some studies suggesting potential antioxidant and anti-inflammatory properties.