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pasilla chiles.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-free
ALSO KNOWN AS
chile pasillapasilla negrochile negrodried chilaca pepper
SERVING
CALORIES
281
PROTEIN
11.8g
CARBS
51.4g
FAT
8.2g
FIBER
27.3g
This ingredient is flagged as naturally gluten-free. Per 100 g, it provides 80 µg of vitamin K.
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories281kcal—
Protein11.8g24%
Carbohydrates51.4g19%
Fiber27.3g98%
Sugar7.2g14%
Total fat8.2g11%
Saturated fat1.5g8%
Trans fat0g—
Cholesterol0mg0%
Water10.5g—
MINERALS
Sodium91mg4%
Potassium2440mg52%
Calcium160mg12%
Iron12.5mg69%
Magnesium130mg31%
Phosphorus250mg20%
Zinc2.5mg23%
Copper0.80mg89%
Manganese1.2mg52%
Selenium2.0µg4%
VITAMINS
Vitamin A1450µg161%
Vitamin C4.0mg4%
Vitamin D0µg0%
Vitamin E15mg100%
Vitamin K80µg67%
Thiamin (B1)0.20mg17%
Riboflavin (B2)0.90mg69%
Niacin (B3)9.5mg59%
Pantothenic acid (B5)1.5mg30%
Vitamin B62.1mg124%
Folate (B9)50µg13%
Vitamin B120µg0%
%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.
MEASUREMENT CONVERSIONS
How much is what.
1 cup80g
1 tablespoon7.5g
1 teaspoon2.5g
1 oz28.4g
1 lb453.6g
1 piece7g
HEALTH BENEFITS
Why eat it.
- ✓Excellent source of dietary fiber for digestive health
- ✓Contains significant iron to support healthy blood oxygen levels
- ✓High potassium content helps regulate blood pressure
COOKING TIPS
In the kitchen.
- 1Toast lightly in a dry skillet for 30-60 seconds to release aromatic oils
- 2Rehydrate in hot (not boiling) water for 15-20 minutes before blending
- 3Remove stems and seeds before use to ensure a smooth sauce texture
STORAGE
Keep it fresh.
- Store in an airtight container in a cool, dark, and dry pantry
- Keep away from direct sunlight to prevent flavor and color loss
- Can be frozen in vacuum-sealed bags for up to 12 months
FAQ
Frequently asked questions.
How long do dried pasilla chiles last?
When stored in an airtight container in a cool, dark place, they stay flavorful for 6 to 12 months.
How do I pick the best quality pasilla chiles?
Look for chiles that are dark, wrinkled but still slightly flexible, and not brittle or dusty.
What is a good substitute for pasilla chiles?
Ancho chiles or Mulato chiles are the best substitutes due to their similar mild heat and smoky profile.
Are pasilla chiles very spicy?
No, they are considered mild to medium, ranging from 1,000 to 2,500 on the Scoville scale.
Do I need to wash them before cooking?
Wipe them with a damp cloth to remove dust; do not soak them until you are ready to rehydrate them for a recipe.
What is the difference between Pasilla and Ancho chiles?
Pasilla is the dried Chilaca pepper (long and thin), while Ancho is the dried Poblano pepper (wide and heart-shaped).
Can I grind them into powder?
Yes, after removing the stem and seeds, you can grind toasted pasilla chiles in a spice grinder for fresh chili powder.
What are common dishes that use pasilla chiles?
They are a key ingredient in Mole Poblano, Salsa Borracha, and various Mexican stews and soups.
Can pasilla chiles be frozen?
Yes, freezing in an airtight bag is an excellent way to preserve their moisture and flavor for over a year.
How do I rehydrate them?
Place them in a bowl of hot water and weigh them down with a plate for 20 minutes until soft.
RECIPES
Cook with pasilla chiles.
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