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Pasilla Chile F3 (Mexico)

Pasilla Chile F3  (Mexico)
Ingredients: Pasilla Chile powder
Roasted notes. For vegetable soups and white meats.
€6.40 20 g


Scoville Heat Unit: 3. Use to season soups and meat and vegetable stews like Mexican moles, osso buco, and bolognese sauce.
  • Allergens Absent, except for cross-contamination.
    May contain traces of sesame, celery, mustard, soy.
  • Origin Mexico
  • Storage / Use In a cool, dark, dry place.
  • Scoville scale 3/10
€320 / kg

The words of Mathilde Rœllinger

Our pasilla chile peppers are grown in the Mexican state of Aguascalientes. As they dry, their color turns a deep blackish-red. In Mexico, pasilla chiles are used in vegetable broths, tomato-based sauces (salsas de mesa), and moles.


Chile peppers are native to Mexico and Latin America and were cultivated by pre-Colombian civilizations as early as 7000 BC. Chile peppers also figured prominently Mayan legends. Mexican chile peppers hold pride of place in our spice collection because, like chocolate, they play a magical role in Mexican cooking.

Today, chile peppers are essential to Mexican cuisine. Over 100 different varieties are grown and used throughout the country. Each has a distinct flavor profile. Traditional mole sauces, which blend ancho, mulato and pasilla chile peppers in a spicy, chocolate-based sauce, can be traced back to pre-Colombian times.

Mexican chile peppers come in many: fresh or dried, smoked or roasted, whole or powdered. The Mexican States of Puebla, Chiapas, Durango, and Chihuahua are renowned for the high quality of their chile peppers.
We work with a small Mexican cooperative that represents carefully selected growers who produce the highest-quality chile peppers throughout these regions.