Pasilla chile flakes flavour Mexican stews, soups and moles. Literally translating as ‘little raisin’, mild pasilla has grape-like, liquorice flavours and a medium-low hotness, ranking just 1,000-2,000 on the Scoville Scale of chilli heat. It has notes of wood, herbs and dried fruit.
How to use Pasilla Chile Flakes
Lightly toast pasilla chilli flakes in a dry pan until fragrant to release their flavour or add directly to simmering stews or soups. Add to red wine vinegar with very finely diced shallot and a pinch of pasilla chile flakes to drizzle over freshly shucked oysters.
Dodie Miller, founder of Cool Chile Co, believes that there are certain warm, earthy flavours and smells that instantly transport you to Mexico. Whether it's salsas and sauces made with toasted dried chillies, tortillas fresh from the comal, Mexican oregano rubbed over pozole, or black beans bubbling in a pot with epazote, these are the tastes and spice sensations that they want to bring into your home.
May contain traces of nuts and sesame.
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