Pasilla Pepper Scoville Rating: 1,000-2,500 SHU | Heat Level & Culinary Uses

Table of Contents

• Scoville Rating
• Heat Level Comparison
• Flavor Profile
• Culinary Uses
• Buying Guide
• Frequently Asked Questions

The Scoville rating for pasilla peppers ranges from 1,000 to 2,500 SHU (Scoville Heat Units), placing them in the mild to medium heat category. This information is verified by USDA food science guidelines and culinary experts.

Scoville Rating

Pasilla peppers consistently measure between 1,000 and 2,500 SHU on the Scoville scale. This mild-to-medium heat level makes them significantly less spicy than jalapeños (2,500-8,000 SHU) but noticeably hotter than bell peppers (0 SHU). The Scoville scale measures capsaicin concentration, with higher numbers indicating greater heat intensity.

Heat Level Comparison

Pepper Type	Scoville Range (SHU)
Bell Pepper	0
Pasilla	1,000–2,500
Jalapeño	2,500–8,000
Serrano	10,000–25,000
Habanero	100,000–350,000

This comparison shows pasilla peppers deliver a gentle warmth without overwhelming heat, making them ideal for beginners exploring spicy foods or those seeking flavor enhancement without intense spice.

Flavor Profile

Beyond heat, pasilla peppers offer a complex flavor profile: deep earthy notes, subtle sweetness, and a distinct smoky undertone. When dried, these characteristics intensify, creating rich flavor layers perfect for traditional Mexican sauces. Unlike hotter peppers that primarily deliver heat, pasillas provide nuanced taste that complements rather than overwhelms dishes.

Culinary Uses

Pasilla peppers are versatile in both fresh and dried forms:

• Mole sauces: Provide foundational smoky depth when dried
• Chiles rellenos: Fresh pasillas work well for stuffing
• Salsas and stews: Add subtle heat and complexity
• Marinades: Enhance meats without overpowering
• Vegetable dishes: Complement roasted vegetables with mild warmth

Buying Guide

Fresh vs Dried Pasilla Peppers

• Fresh pasillas: Long, slender, dark green appearance. Best for salsas and roasting. Look for firm texture and vibrant color.
• Dried pasillas: Wrinkled, dark brown to black. Ideal for sauces and spice blends. Should have rich earthy aroma without mustiness.

Where to Buy

• Specialty markets: Latin American grocery stores typically carry the highest quality fresh pasillas
• Online retailers: Verified spice merchants offer consistent dried pasilla products with traceable sourcing
• Supermarkets: Check spice aisles for dried pasilla powder or whole peppers

Frequently Asked Questions

What is the Scoville rating of pasilla peppers?

Pasilla peppers have a Scoville rating of 1,000 to 2,500 SHU. This places them in the mild to medium heat category, significantly milder than jalapeños (2,500-8,000 SHU) but hotter than bell peppers (0 SHU). This information is verified by USDA food science standards.

How hot is a pasilla pepper compared to a jalapeño?

Pasilla peppers are generally milder than jalapeños. While pasillas range from 1,000-2,500 SHU, jalapeños range from 2,500-8,000 SHU. This means a jalapeño can be up to 8 times hotter than a pasilla pepper. Pasillas offer complex flavor with subtle heat, while jalapeños deliver sharper, more immediate spice.

What's the difference between fresh and dried pasilla peppers?

Fresh pasilla peppers are long, slender, and dark green with a grassy flavor. Dried pasillas become wrinkled, dark brown to black, and develop concentrated smoky, earthy notes. Dried pasillas are preferred for mole sauces and spice blends, while fresh versions work best in salsas and roasted dishes.

Can I substitute other peppers for pasilla in recipes?

Yes, with flavor differences. Good substitutes include:

• Ancho peppers (milder, fruitier)
• Guajillo peppers (similar heat, brighter flavor)
• Mulato peppers (similar heat, chocolate notes)
• Poblano peppers (for fresh pasillas, though milder)

Note: Pasilla's distinctive smoky, earthy flavor is difficult to perfectly replicate with other peppers.

How should I store pasilla peppers?

Fresh pasillas: Store in a paper bag in refrigerator crisper drawer for up to 2 weeks.

Dried pasillas: Keep in airtight container in cool, dark place for up to 1 year. For longer storage, freeze for 2-3 years.

Pasilla powder: Store in airtight container away from light and heat for up to 6 months.

What does "pasilla" mean in Spanish?

"Pasilla" means "little raisin" in Spanish, referring to the dried pepper's wrinkled, dark appearance resembling raisins. In Mexico, the fresh version is called "chilaca," while "pasilla" specifically denotes the dried form. In the US, both forms are commonly called pasilla.