Our sweet, warm Pasilla Chilis are grown on Fire Tongue Farms in California and dried low and slow. Pasilla chilis are beloved for their warm, rich heat, and they have all the fruitiness of a fresh red pepper. Use in Mexican dishes, sauces, stews or anything that calls for chilis or just needs a little extra warmth. Milder than a Jalapeño, these are the perfect everyday chili flake.
"Pasilla" means "little raisin" in Spanish, and the name refers to their dark skins and earthy flavor. Purplish-brown on the outside and red on the inside when fresh, they dry up smoky-sweet, with notes of cocoa and cherries.
Our pasillas are grown by Fire Tongue Farms in the Central Valley, outside a town called Woodland. They are allowed to ripen to full maturity so they develop their full flavor profile, and the fruity-smoky taste comes about naturally during the dehydration process (they are not smoked).
- Heat level: 1,000-4,000 Scoville units
- Make enchilada sauce or mole
- Sprinkle over a salad of corn, tomatoes and white onion
- Use in place of fresh pasilla or poblano peppers
Ryan and Levon of Fire Tongue Farms specialize in growing chili peppers of all shapes and sizes, and they are dedicated to maintaining a healthy environment on and around their farmland, rotating between grazing sheep and growing peppers. You can taste the difference!
Their work builds healthy soil, prevents erosion, protects wildlife habitats and conserves water and other resources. Learn more at firetonguefarm.com
While we do not make any health claims on any of our spices, there has been some historic and limited recent evidence that chilis can potentially be helpful for:
- Cancers: Capsaicin shows potential natural cytotoxic and anticancer properties. (A, B, C, D, E, F, G)
- Increased Longevity: Several studies have shown a significant decrease in mortality associated with regular consumption of chili peppers. (A, B, C)
- Cardiovascular Disease, Hypertension and Cholesterol: Diets containing chili peppers have shown a correlation with decreased cardiovascular mortality, improved blood pressure and potential for cholesterol reduction. (A, B, C, D)
- Osteoarthritis/Pain: Utilizing capsaicin shows potential improvement associated with chronic osteoarthritis pain, post-herpetic neuralgia and neuropathy. (A, B, C)
- Digestive Health: Chili peppers and capsaicin have been shown to have a gastroprotective effect in peptic ulcer disease, a beneficial effect on human gut microbiota and gastric emptying, and a potential to improve dysphagia symptoms. (A, B, C, D, E, F)
- Obesity: Regular consumption of capsaicinoids show a reduction in appetite and abdominal fat tissue levels, and an increase of energy expenditure. (A, B, C, D, E, F)
- Antimicrobial Benefits: Chilis inhibit various microbial pathogen growth, and have the potential to be used as antimicrobials. (A, B, C, D)
- Metabolic Syndrome and Diabetes: The target receptor of capsaicin (TRPV1) is present on many metabolically active tissues, and may show potential to treat the cluster of risk factors associated with metabolic syndrome and help regulate blood sugar levels. (A, B)
Further clinical studies are warranted and in progress. Please always consult your healthcare provider. This is not intended as medical advice.