Indigenous to Central Mexico, Whole Dried Pasilla Peppers by Bluebonnet are part of the “holy trinity” of Mexican chiles. With one of the more sophisticated spectrum of flavors among chiles, Whole Dried Pasilla Peppers by Bluebonnet have a tangy, pungent flavor with woodsy undertones and hints of sweet cocoa and raisins. Whole Dried Pasilla Peppers by Bluebonnet have been darkened to a shade of black from the Chilaca’s brown color, and are sometimes referred to as Pasilla Negro, chile negro, chile pasilla, or chile pasilla de México. With a Scoville Heat rating between 1,000 and 2,500, Whole Dried Pasilla Peppers by Bluebonnet are less sweet and slightly hotter than Ancho chillies, which they are sometimes confused with. To differentiate the two, look at their size and color: pasilla chillies tend to be leaner and darker than broader, redder shaded Ancho chillies. Whole Dried Pasilla Peppers by Bluebonnet are most frequently used in Mexican moles and enchilada sauces, but they can also be used in stews, salsas, hot sauces, marinades, pastas, sauces, and soups, and can be grinded up and powdered as a spice for rubs.