Smoky, subtly sweet and complex, our heirloom Pasilla chili powder brings deep, raisiny richness with notes of dried fruit and cocoa to everything from mole and barbacoa to hearty stews and even mac ‘n’ cheese. Grown and sun-dried in the heart of Mexico by Don Jesús — one of the last traditional chili farmers in the region — these indigenous chilaca peppers are cultivated from saved seeds and dried low and slow for maximum flavor. Medium in heat and full of dimension, this is a kitchen-ready chili that adds warmth, depth and distinctive taste of Mexico to your cooking. See how this compares to our other chilis.
| Form | Powder |
|---|---|
| Origin | Mexico |
| Best For | Mole, barbacoa, stews, mac ‘n’ cheese |
| Heat Level | Medium |
| Size Options | 16 oz container, Mexican Chili Trio |
| Flavor Profile | Smoky, subtly sweet, raisiny, dried fruit, cocoa |
The powder itself is clearly high quality, with a fine grind and rich color. It has a lovely dried fruit and smoky scent when you open it. While the flavor is complex as described, I found it a little too subtle for the robust kick I usually prefer in chili. It's good, but it didn't quite hit the mark for my personal spice preference.
The pasilla chili powder smells amazing, very rich and smoky. It adds a really nice depth to my chili, though it's a bit on the gentler side for a 'medium' heat.
This pasilla powder is exactly what I needed. It has that authentic, deep raisiny and cocoa flavor that's essential. My mole came out wonderfully rich and complex.
A wonderfully complex and smoky powder, though a touch less heat than anticipated.
The pasilla powder has a decent, smoky aroma right out of the container. However, the heat level is definitely on the milder side for a medium chili. It needed a little something extra to really stand out in my barbacoa recipe, which was a bit disappointing.
