Pasilla Negro - 100g to 1kg. Chilli Powder
Code: PASPWDR1
Price: £ 3.95
Earn 4 points when you buy this item.
function passparaSC(){return '&baseurl='+escape(location.href.substring(0, location.href.lastIndexOf('/') + 1)) + '&sitebaseurl=http://www.auctiva.com&tagNum=2';} <img src="http://ti2.auctiva.com/web/aswCredit.gif" border="0"><br><a href="http://www.auctiva.com/?how=scLnk2" target="_blank"><img src="http://ti2.auctiva.com/images/sc1line2.gif" border="0"></a>Pasilla chilli powder is made from dried, pasilla negro chilli's. Pasillas are a a long, slender, dark dried chilli. Mexican Pasilla chilli's have an earthy flavour and are used in mole sauce as well as other Mexican sauces and stews (chilli negro). In California the ancho chilli is called pasilla.

In Spanish, pasilla means 'little raisin', an allusion to the dark brown pods of this type. In California the ancho is sometimes called pasilla, causing much confusion. In western Mexico it is sometimes called chilli negro, a term that also refers to the darker anchos. In the fresh form, the pod is known as chilaca..<div style="text-align:center"><a style="text-decoration:none" href="http://mostpopular.sellathon.com/?id=AC1215623"><img src="http://www.sellathon.com/Resources/Images/countercredit.gif" border="0"></a></div>
function passparaSC(){return '&baseurl='+escape(location.href.substring(0, location.href.lastIndexOf('/') + 1)) + '&sitebaseurl=http://www.auctiva.com&tagNum=2';} <img src="http://ti2.auctiva.com/web/aswCredit.gif" border="0"><br><a href="http://www.auctiva.com/?how=scLnk2" target="_blank"><img src="http://ti2.auctiva.com/images/sc1line2.gif" border="0"></a>Pasilla chilli powder is made from dried, pasilla negro chilli's. Pasillas are a a long, slender, dark dried chilli. Mexican Pasilla chilli's have an earthy flavour and are used in mole sauce as well as other Mexican sauces and stews (chilli negro). In California the ancho chilli is called pasilla.

In Spanish, pasilla means 'little raisin', an allusion to the dark brown pods of this type. In California the ancho is sometimes called pasilla, causing much confusion. In western Mexico it is sometimes called chilli negro, a term that also refers to the darker anchos. In the fresh form, the pod is known as chilaca..<div style="text-align:center"><a style="text-decoration:none" href="http://mostpopular.sellathon.com/?id=AC1215623"><img src="http://www.sellathon.com/Resources/Images/countercredit.gif" border="0"></a></div>
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