Chili Pasilla orange
The dark green to chocolate brown Chilaca Chillies are called Pasilla after drying. Pasilla means "little raisin", and it is named for its dark colour and wrinkled skin.
Pasilla has a mild to medium heat (1,500 to 2,000 SHU) and a rich flyvour with notes of berries and herbs. In the Mexican kitchen the pods are dried as awhole and used for the popular Mole sauce.
Aluminium shaker 35 g
Shelf Life / StorageSpices lose some of their flavour through incorrect storage. Spices should be stored in a cool, dry, dark and airtight place.