James Wong Grow For Flavour Range.
James says - ‘Dried and smoked, it takes on a sweet, berry-like flavour with hints of chocolate’.
- The dark brown, almost black flesh of this Mexican type is sometimes used fresh to spike enchiladas, chilli sauce and stews
- Essential for an authentic Mexican mole sauce.
- Harvest July-October.
When it is dried and smoked it really comes into its own. It then becomes known as a pasilla, meaning ‘little raisin’, because of its sweet, berry-like flavour with distinct hints of chocolate. Essential for an authentic Mexican mole sauce. Rating 500-2,000 SHU (Rating measured in Scoville heat units - SHU. The higher the rating the hotter the chilli.)