Dried pasilla chillies have a tangy, earthy flavour with notes of wood and dried fruit. Pasilla means ‘little raisin’ - a nod to their wrinkled, dark purple skin. These chillies are a popular ingredient in Mexican cooking where they add warming heat to stews, soups and marinades for meat and fish.

You can add the chillies whole or reconstitute them in warm water and blend to a smooth paste. Alternatively, grind them to a powder and add a pinch to spice blends, salsa or chilli con carne. You can use them in place of ancho chillies in our recipe for Mexican-style black beans. They’re perfect for tacos and burritos.

Pasilla chillies can be used in sweet recipes, too. Grind them up and add a small amount to batter for brownies and chocolate cakes. Their mild heat adds a hint of spice that pairs beautifully with the richness of chocolate.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Dried whole pasilla chilli