8145

Chilli Pasilla Bajio

• Botanical Name: Capsicum annuum

In Spanish, Pasilla means "little raisin", an allusion to the deep brown dried pods and raisin like aroma of this flavourful Chilli. The long thin walled glossy dark green fruit at the immature stage ripen to dark chocolate brown with high yields and uniform high quality. When used fresh Pasilla are called chilaca and add a rich flavour to enchilada and chilli sauces. Excellent for drying with the pods preferring to dry on the plant and forming the basis for the rich complex flavours of mole sauces. (50 days)

Heirloom; 20-25 degrees; 8-20 days; 100cm height - Stake; Tender; 2; Transplant; 50 seeds; Gourmet.