Pasilla Bajio

$6.00

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Pasilla Bajio, also known as Chile Negro or Mexican Negro, originates from Mexico. Its name “Pasilla” refers to the dark green chilli fruit turning deep brown and slightly wrinkled, resembling a raisin when fully mature and dried. The plant grows up to a meter in height, thriving in both pots and ground soil.

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Categories: A to Z, Annuum, Chilli Seeds, Mild Chilli Seeds, Rare Chillies, Species Tags: Annuum, Easy to grow, Mexican, Mild

Species: Annuum, Easy to grow, Mexican, Mild

Pasilla Bajio, scientifically classified as Capsicum annuum, enchants with its petite yet flavoursome pods. It exemplifies the culinary diversity of Mexico, celebrated for its nuanced taste and versatile applications.

Taste Profile

Indulge in the Pasilla Bajio’s sweet, subtly smoky, and fruity flavour, adorned with hints of raisin-like richness. Its delicate taste elevates dishes with a distinctive depth, making it a beloved ingredient in traditional Mexican cuisine.

Heat Level

Embrace the mild allure of the Pasilla Bajio, offering a gentle warmth that enhances its flavour without overwhelming the palate. Its modest heat level makes it an ideal choice for those seeking a milder culinary experience. It is rated around 1,000 and 2,500 SHU on the Scoville scale.

Texture and Appearance

Admire the slender elegance of Pasilla Bajio pods, measuring approximately 20 cm long and 2-3 cm wide. Their dark green beginnings gracefully transition into a luscious dark brown, culminating in a slightly wrinkled texture that adds character to dishes.

Size of Plant

Pasilla Bajio plants flourish to around a meter in height, thriving in both potted environments and when planted directly in the soil. Their compact stature belies their prolific pod production, promising a bountiful harvest.

Culinary Uses

Explore the culinary versatility of Pasilla Bajio in the iconic Mexican Mole sauce or dry the pods to create a flavoursome spice. Its mild heat and complex flavour profile make it a cherished ingredient in various savoury dishes, soups, and stews.

Growing and Care

Nurture your Pasilla Bajio plant with care, providing well-drained soil and ample sunlight. Whether cultivated in pots or directly in the ground, ensure adequate watering and occasional fertilisation to support robust growth and abundant pod production.

Fun Facts

The name “Pasilla” comes from the word “pasa,” which means raisin in Spanish, alluding to the chilli’s raisin-like appearance and rich taste.
Pasilla Bajio is one of the key ingredients in traditional Mexican mole sauces, known for their intricate and flavourful preparation.
In Mexico, these peppers are often dried and used to create smoky, earthy seasonings.