In a nutshell: A tasty and moderately hot chilli, the pasilla is an extremely versatile chilli widely used in Mexico.
One of the most commonly used chillies in Mexican cookery, the fruity fragrance of the pasilla chilli recalls raisins, hence its name in Spanish. The pasilla chilli is moderately hot and packed with flavour and works well in a host of dishes from grilled or braised meat dishes to black beans and salads, moles and salsas. Rehydrated in water for 20 minutes, the pasilla chilli can be added to most kinds of sauces or it can be ground to make a Mexican-style rub. You can also simply chop up the pasilla chilli and add to a stir-fry.
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About Épices de Cru
Épices de Cru began in 1982 as a catering partnership between Philippe and Ethné de Vienne. Their mission was a kind of “cooking pot anthropology:” learning the secrets of family cooking around the world and applying these techniques to the needs of hungry Montrealers. The secret, they learned, was spices. Over the last two decades, Philippe and Ethné have searched for the world’s best spices, accompanied by their children, Marika and Arik. The de Viennes believe in direct sourcing spices: visiting growing regions, spending time with growers, and developing personal relationships that last decades. In 2004, they officially opened their first spice shop in Montreal’s fantastic Jean Talon market– it’s since become a mecca for foodies from all over the world. I first visited in 2008 and have been buying and using their spices on a regular basis ever since that first exciting visit. They steadfastly maintain that they do nothing original, only facilitating the exchange of culinary common sense from one place to another. But, what they do is simply quite brilliant - by providing us with the finest quality ingredients, and their superb spice mixes, we can all experiment with unusual spices and recreate delicious recipes from around the world.