Pasilla Pepper Scoville Scale: 1,000-2,500 SHU Explained

The pasilla pepper measures between 1,000 and 2,500 Scoville Heat Units (SHU), placing it in the mild to medium-low heat range on the Scoville scale. This dried form of the chilaca pepper offers earthy, fruity notes with subtle heat that won't overwhelm most palates.

Understanding where pasilla peppers fall on the Scoville scale helps home cooks and culinary professionals make informed decisions about heat levels in their dishes. The Scoville scale, developed by pharmacist Wilbur Scoville in 1912, measures the concentration of capsaicinoids—the compounds responsible for chili pepper heat—in Scoville Heat Units (SHU). While modern high-performance liquid chromatography provides more precise measurements, the Scoville scale remains the standard reference for comparing pepper heat levels.

What Exactly Is a Pasilla Pepper?

The pasilla pepper (meaning "little raisin" in Spanish due to its dark color and wrinkled appearance) is the dried form of the fresh chilaca pepper. Unlike many dried peppers that have different names than their fresh counterparts, pasilla specifically refers to the mature, dried version of the chilaca. These long, narrow peppers turn from dark green to deep brown or black as they mature and dry.

Native to Mexico, pasilla peppers feature a complex flavor profile with notes of dried fruit, licorice, and tobacco alongside their mild heat. This distinctive combination makes them a staple in traditional Mexican mole sauces and other regional dishes. When selecting pasilla peppers, look for those with deep, rich color and a leathery texture without excessive brittleness.

Pasilla Pepper Heat Level Explained

At 1,000-2,500 SHU, pasilla peppers sit at the milder end of the heat spectrum. To put this in perspective, they're significantly milder than jalapeños (2,500-8,000 SHU) and much less intense than cayenne peppers (30,000-50,000 SHU). The heat of pasilla peppers is often described as building gradually rather than hitting immediately, with the warmth concentrated toward the back of the throat.

Several factors influence the actual heat level you might experience with pasilla peppers:

• Growing conditions: Soil quality, climate, and water availability affect capsaicin production
• Maturity: Fully mature dried peppers tend to be hotter than younger specimens
• Preparation method: Removing seeds and membranes reduces heat significantly
• Individual tolerance: Personal sensitivity to capsaicin varies widely among consumers

Pepper Variety	Scoville Heat Units (SHU)	Heat Level Comparison
Pasilla	1,000-2,500	Mild to medium-low
Ancho (dried poblano)	1,000-2,000	Similar mild heat
Guajillo	2,500-5,000	Moderately hotter than pasilla
Jalapeño (fresh)	2,500-8,000	Noticeably hotter than pasilla
Serrano	10,000-23,000	Significantly hotter

Common Misconceptions About Pasilla Peppers

One frequent point of confusion involves the relationship between pasilla, ancho, and poblano peppers. While they're all mild Mexican peppers, they're distinct varieties:

Pasilla peppers are often mistaken for anchos because both are mild dried peppers used in Mexican cuisine. However, anchos are dried poblanos, while pasillas are dried chilacas. The confusion extends to grocery stores where labeling isn't always accurate—many "pasilla" peppers sold outside Mexico are actually anchos.

Another misconception is that all dried peppers are significantly hotter than their fresh counterparts. While drying concentrates flavors, the heat level of pasilla peppers remains relatively mild compared to many fresh peppers. The drying process enhances the earthy, complex flavors while maintaining a manageable heat level.

Culinary Applications of Pasilla Peppers

The moderate heat and rich flavor profile of pasilla peppers make them incredibly versatile in the kitchen. Their earthy, slightly sweet characteristics with hints of berry and raisin complement both traditional Mexican dishes and innovative fusion cuisine.

When working with dried pasilla peppers, proper preparation enhances their flavor while controlling heat:

1. Dry toast: Briefly heat peppers in a dry skillet to release aromatic compounds
2. Rehydrate: Soak in hot water for 15-20 minutes until pliable
3. Blend: Process rehydrated peppers into smooth sauces or pastes
4. Strain: For silky sauces, remove skins and seeds after rehydration

Chefs often combine pasilla peppers with other mild chilies like anchos and guajillos to create complex flavor bases for moles, stews, and braises. Their moderate heat allows the nuanced flavors to shine without overwhelming other ingredients—a quality that makes pasilla an excellent choice for those exploring chili peppers beyond basic jalapeños.

Selecting and Storing Pasilla Peppers

When purchasing pasilla peppers, look for these quality indicators:

• Deep, rich brown to black color (avoid peppers with greenish tints)
• Leathery but flexible texture (excessively brittle peppers may be too old)
• Intact skin without excessive cracks or holes
• Pleasant, earthy aroma without mustiness

Proper storage extends the shelf life and preserves the flavor of pasilla peppers. Keep them in an airtight container in a cool, dark place for up to one year. For longer storage, refrigeration or freezing can maintain quality for up to two years. Before using older peppers, check for any off odors or signs of mold.

Frequently Asked Questions

How does pasilla pepper heat compare to jalapeño?

Pasilla peppers (1,000-2,500 SHU) are generally milder than fresh jalapeños (2,500-8,000 SHU). While the lowest end of the jalapeño range matches the highest end of pasilla heat, most jalapeños are noticeably hotter. Pasilla's heat builds gradually with earthy, fruity notes, whereas jalapeños deliver more immediate, grassy heat.

Can I substitute ancho peppers for pasilla in recipes?

Yes, ancho peppers (1,000-2,000 SHU) make the closest substitute for pasilla peppers as they share a similar mild heat level. However, anchos have a slightly sweeter, fruitier flavor with notes of dried fruit and cocoa, while pasillas offer more earthy, raisin-like characteristics. For authentic Mexican mole recipes, pasillas are preferred, but anchos work well in most other applications requiring mild heat.

Are pasilla peppers the same as poblano peppers?

No, pasilla and poblano peppers are different varieties. Pasillas are the dried form of chilaca peppers, while poblanos are a separate fresh pepper that becomes ancho when dried. Poblanos are larger, heart-shaped peppers, while chilacas (fresh pasillas) are long and narrow. Both dried forms are mild, but they have distinct flavor profiles used in different traditional dishes.

How can I reduce the heat of pasilla peppers in cooking?

To reduce pasilla pepper heat, remove the seeds and inner white membranes where capsaicin concentrates. Soaking rehydrated peppers in milk or a dairy-based liquid can also neutralize some heat. Cooking peppers longer at lower temperatures helps mellow the heat while preserving flavor. For sensitive palates, combining pasillas with sweet ingredients like roasted tomatoes or a touch of honey balances the heat effectively.