Pasilla Negro Chilli Powder – 1st Grade Premium Quality

MY HERB CLINIC Pasilla Negro Chilli Powder is crafted from the finest dried pasilla negro chillies, offering a rich, smoky flavour with subtle earthy and fruity undertones. This premium-quality powder is a staple in traditional Mexican cuisine, renowned for its depth and complexity. With a mild to medium heat level, it enhances dishes without overpowering them, making it ideal for a wide range of recipes.

Key Features:

• Ingredients: 100% pure ground pasilla negro chillies.
• Heat Level: Approximately 1,000–2,500 Scoville Heat Units.
• Origin: Sourced from the finest Mexican pasilla negro chillies.
• Flavour Profile: Smoky, earthy, with hints of dried fruit and a mild heat.
• Uses: Perfect for mole sauces, salsas, marinades, soups, stews, and as a seasoning for meats and vegetables.
• Packaging: Available in resealable packaging to maintain freshness.

Why Choose MY HERB CLINIC Pasilla Negro Chilli Powder?

• Premium Quality: Made from 1st grade pasilla negro chillies for superior taste.
• Versatile Use: Enhances a variety of dishes with its unique flavour.
• Authentic Taste: Brings the true taste of Mexican cuisine to your cooking.
• Convenient: Easy-to-use powder form with resealable packaging.

Ways to Use Pasilla Negro Chilli Powder:

• Mole Sauces: A key ingredient in traditional mole recipes.
• Salsas & Marinades: Adds depth and complexity to salsas and marinades.
• Soups & Stews: Enhances the flavour of soups and stews.
• Seasoning: Use as a seasoning for meats, vegetables, or roasted dishes.
• Spicy Snacks: Sprinkle over popcorn, nuts, or chips for a fiery snack.

Similar to Ancho chilli with a slight earthy flavour, it has a medium heat to it. When ground they are often used in salsas, spice blends, stews and in several more sauces.

We like to use Pasilla Chilli powder in some of our favourite Mexican recipes such as burritos, enchiladas, tacos, tostadas and quesadillas but they're also exceptional in cream sauce dishes (especially for fish) and when we're feeling a bit adventurous we'll add them to beef stew, corn chowder or meat loaf.

Pasilla Negro chiles also pair nicely with duck, fennel, fruits, garlic, honey, lamb, Mexican dishes, mushrooms and seafood.