Pasilla Chili Flakes bring the soul of Mexico’s central valleys straight to your kitchen. Made from dried Chilaca peppers, the name Pasilla comes from the Spanish word for “little raisin,” a nod to their deep, dark color and rich, fruity aroma. These flakes deliver a gentle warmth, sitting comfortably at 1,000–2,500 Scoville Heat Units, making them perfect for those who want flavor first and heat second.
The taste is wonderfully layered—think raisin-like sweetness, hints of dried plum, soft smokiness, and earthy undertones. It’s the kind of chili that doesn’t shout; it whispers complexity into your dishes.
Pasilla is a classic ingredient in mole sauces, salsa roja, enchiladas, soups, and slow-cooked stews. Sprinkle it into roasted vegetables, rubs for lamb or chicken, tomato-based sauces, or even chocolate-infused dishes, and it adds an unmistakable depth that feels distinctly Mexican—warm, soulful, and aromatic.
To keep these flakes at their flavorful best, store them in an airtight container in a cool, dry, and dark place. Light and moisture can dull both flavor and color over time.
Pasilla Chili Flakes are less about burning heat and more about savoring richness, depth, and aroma—the gentle storyteller of the chili world.