Below is a list of all known varieties for Pasilla Pepper. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Chilaca Pepper (Fresh) | The **fresh, green form** of the Pasilla. This long, thin pepper has a dark green to black-green skin and a complex, smoky, slightly earthy flavor, often used fresh in salsas and stews before drying. |
| Pasilla (Ground Powder) | The dried Pasilla chili ground into a fine powder. It is used as a thickener and flavor base for chili, mole, and spice rubs, contributing a dark color and rich, dried fruit undertone. |
| Pasilla de Oaxaca | A specialty variety where the dried Pasilla pepper is **smoked** over wood fires in Oaxaca. This imparts an intense, savory, smoky aroma that elevates its classic raisin-like flavor, used in premium mole and regional sauces. |