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Chilaca pepper Capsicum Annuum Solanaceae

http://en.wikipedia.org

Scoville heat units

 

15,000,00016,000,000

Pure capsaicin

8,600,0009,100,000

 

5,000,0005,300,000

 

855,0001,463,700

 

350,000580,000

 

100,000350,000

 

50,000100,000

 

30,00050,000

 

10,00023,000

 

2,5008,000

 

5002,500

 chilaca 1000-2000

100500

 

0


 

Popular in Mexican cuisine. Almost always encountered dried; in this state, it is referred to as a pasilla. The pasilla has a dark brown color and a smoky flavor.

Chilaca pepper

Pasilla (pronounced pah-SEE-yah; literally "little raisin") refers to more than one variety of chile in the species Capsicum annuum. A true pasilla is the dried form of the long and narrow chilaca pepper. However, in the United States producers and grocers often incorrectly use 'pasilla' to describe the poblano, a different, wider variety of pepper whose dried form is called an ancho.

Pasillas are used especially in sauces. They are sold whole or powdered in Mexico, the United States, and the United Kingdom.
Chile negro or chilaca
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The pasilla chile or chile negro is the dried form of a variety of Capsicum annuum named for its dark, wrinkled skin. In its fresh form, it is called the chilaca. It is a mild to medium-hot, rich-flavored chile. It is generally 6 to 8 inches (15 to 20 cm) long and 1 to 1.5 inches (2.5 to 4 cm) in diameter. The fresh narrow chilaca can measure up to 9 inches (22 cm) long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature.

Pasilla de Oaxaca is a variety of smoked pasilla chile from Oaxaca used in mole negro.

Pasilla peppers are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano

 

 

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