Friday, December 5

    Pasilla pepper facts

    Pasilla is a long pepper which is thin and black in color. It is very hot so the one having heat phobic should be careful. Pasilla pepper adds an astringent and distinctive flavor to dishes which makes them suit in balancing the rick sauces and heavy stews.

    Name Pasilla pepper
    Scientific Name Capsicum annuum
    Native Native to Southern North America and Northern South America.
    Common/English Name Chile negro, Chilaca chili pepper, Mexican negro Chilaca
    Plant Growth Habit Herbaceous, annual, upright growth, no pruning
    Growing Climate Temperate
    Plant Size Height: 18 inches; Diameter: 12 inches
    Scoville scale 1,000-2,000 heat units
    Leaf Simple, alternate, glossy; Length: 3 inches; Width: 1.4 inches
    Flower Purplish, white; Diameter: 1 inch
    Fruit shape & size Length: 6 to 8 in (15 to 20 cm); Diameter: 1.0 to 1.5 in (2.5 to 4 cm); thin walled and wrinkled skin
    Flavor/aroma Subtle, prune
    Fruit Taste Mild-Medium hot
    Seed Numerous, yellow, kidney like
    Major Nutritions (Dried) Vitamin B6 (Pyridoxine) 4.228 mg (325.23%)
    Vitamin A, RAE 1788 µg (255.43%)
    Vitamin B2 (Riboflavin) 3.197 mg (245.92%)
    Iron, Fe 9.83 mg (122.88%)
    Total dietary Fiber 26.8 g (70.53%)
    Manganese, Mn 1.58 mg (68.70%)
    Potassium, K 2222 mg (47.28%)
    Copper, Cu 0.423 mg (47.00%)
    Total Fat (lipid) 15.85 g (45.29%)
    Vitamin B3 (Niacin) 7.175 mg (44.84%)
    Health Benefits
    • Brain functions
    • Assist vision
    • Maintains energy
    • Cognitive function
    • Heart health
    • Assist nervous system
    • Treat arthritis
    • Treats diabetes
    • Pregnancy
    • Detoxification
    Calories in 1 value (100 gm) 345 Kcal.
    Precautions Though they are not notably hot, it should be kept away from eyes and washed carefully while using Pasilla pepper in order to avoid burning or irritation.
    How to Eat
    • It is used in sauces, stews and soups.
    • Pasilla peppers are served with duck, mushrooms, seafood, fennel, lamb, honey, garlic and oregano.
    • It is also available in the powdered form.
    • It is roasted or cooked or before using.
    • The remained chicken could be used to prepare stuffed Pasilla and is served with the salad as a quick meal.
    • The pork, cheese and rice could be used as ingredients to make stuff for Pasilla chiles.
    • Fried and battered Pasilla peppers are provided as appetizers.
    • The peppers should be boiled in water for 10 minutes before adding it dish helps to enhance the flavor.