Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
Silky, raisin-deep flavor with gentle warmth. Pasilla Bajio, known fresh as Chilaca and dried as “pasilla” or “little raisin,” is a cornerstone of Mexican cooking. Its taste is earthy and elegant—think dried fruit, cocoa, coffee, and a soft pepper sweetness—bringing depth to sauces and stews without sharp heat.
The plants are vigorous and tidy, typically 2 to 3 feet tall with a branching habit that sets long, pendant pods. Clean green foliage frames the fruit beautifully, so the plants look ornamental even before ripening. Pods average 6 to 9 inches, slim and slightly curved with thin to medium walls. They mature from dark green to deep brown-chocolate on the plant and dry readily to a glossy, chestnut-black finish that grinds into velvety flakes or powder.
Taste a ripe pod and you’ll get mellow sweetness first, followed by a smooth, low-to-medium heat that lingers pleasantly. In the kitchen, fresh chilacas roast and peel easily for rajas, enchiladas, and salsas. Dried pasilla is essential for moles, adobos, and rich table sauces; toasted lightly, it blooms with aromatic notes of raisin and cocoa and blends into sauces with a satin sheen. Rooted in central and western Mexico’s market gardens, Pasilla Bajio endures because it’s generous, dependable, and unmistakably delicious—an heirloom flavor that turns everyday meals into something soulful.
Timing: Start seeds 8–10 weeks before last frost (cooler climates: lean to 10 weeks).
Depth: Sow ¼" (6 mm) deep in sterile, fine seed-starting mix; lightly firm and mist.
Temperature (germination): Maintain 80–88°F (27–31°C) with thermostat-controlled heat mat.
Germination Time: 7–14 days typical; occasionally up to 21 days with slower lots.
Moisture & Air: Even moisture, not soggy. Use humidity dome with daily venting. Avoid stagnant air to prevent damping-off.
Light (post-sprout): Provide 14–16 hrs/day strong light, lamps 2–4" above canopy.
Air Temperature (post-sprout): Maintain days 72–82°F (22–28°C), nights 62–70°F (17–21°C).
Potting Up: At first true leaf, move to 2–3" cells; later up-pot to 4–5" pots before transplant. Bury seedlings slightly deeper at each step for stability.
Feeding: Begin with ¼-strength balanced liquid fertilizer weekly at two true leaves. Increase to ½-strength after potting up. Add Ca/Mg if pale leaves or blossom end rot signs appear.
Airflow/Conditioning: Gentle fan or brushing daily encourages strong stems and reduces fungal risk.
Soil Temperature & Transplant Timing
Transplant only after soils and nights are warm.
Measure soil at 2–4" (5–10 cm) depth at dawn for 3–5 consecutive mornings.
Soil must reach 65°F (18°C) minimum, ideally 70–85°F (21–29°C).
Night air ≥55°F (13°C) for reliable fruit set.
Transplanting Outdoors
Hardening Off: 5–7 days—start in dappled shade, progress to full sun and breezier conditions.
Site: Full sun, fertile and well-drained soils, pH 6.2–6.8. Warm, sheltered sites promote early ripening of long pods.
Bed Prep: Work in 2" compost and balanced organic fertilizer. Avoid excess N to prevent lush foliage and poor fruiting.
Spacing: 16–20" (40–50 cm) apart in-row; 24–30" (60–75 cm) between rows.
Support: Tall, heavily fruiting plants benefit from stakes or Florida weave to prevent lodging.
Mulch: After soil warms, apply straw, black plastic, or woven fabric to conserve heat and suppress weeds.
Watering: Maintain steady 1–1.5" (25–40 mm) per week. Avoid irregular watering, which can cause blossom end rot or misshapen fruit.
Season Extension: Early row covers or tunnels encourage set in cool climates; reflective mulch helps pods darken evenly.
Variety-Specific Notes
Crop time: 80–90 days from transplant to green harvest; 95–110 days to dark brown.
Harvest cues: Long, narrow fruit matures from green to dark chocolate brown. Ideal stage for drying is full brown with glossy skin.
Culinary use: Used fresh when green for mild heat; dried brown pods become “Pasilla,” a key chile in moles and sauces. Excellent roasted, dried, or ground.
Stress tolerances: Handles heat well but sensitive to cool nights and excessive humidity (can slow drying).
Troubleshooting
Leggy seedlings: Increase light intensity; keep day temps ≤80°F.
Blossom drop: Check for cold nights or excessive nitrogen.
Fruit cracking: Reduce irregular watering; harvest promptly after rains.
Fungal spotting in humid weather: Increase airflow, prune inner leaves sparingly, water at base only.
Sunscald on ripening pods: Retain some canopy leaves for shade.
How to Grow — Pasilla Bajío (Chilaca) (Capsicum annuum — dries to “pasilla”)
Seed Starting & Transplant Timing
Start indoors 6–10 weeks before last frost; long, slender chilaca pods benefit from early vigor.
Germination target: Maintain 78–85°F (25–29°C) on a heat mat with a humidity dome; typical emergence 7–14 days. Vent domes daily and bottom-water to avoid damping-off.
Lighting: Provide 14–16 hours/day under LED/T5 lights set 2–4" above seedlings; add a light fan for sturdy stems.
First feeding & pot-up: Begin ¼-strength balanced fertilizer at first true leaves. Pot up to 3–4" containers when roots fill cells.
Hardening off: 5–7 days of gradual outdoor exposure to sun and breeze.
Transplant window: After nights are >55°F (13°C) and soil >60°F (16°C). Black mulch or landscape fabric helps prewarm beds for faster early growth.
Soil Preparation
Texture & pH: Fertile, well-drained loam with pH 6.2–6.8.
Amendments: Work 2–3" compost and a light organic base (e.g., 4-4-4) into top 8–10". In sandy soils, add gypsum (Ca) and a pinch of sulfate of potash (K) to support firm walls and reduce blossom end rot (BER).
Bed design: Raised beds/wide rows aid drainage and warmth—useful for uniform, straight pods destined for drying.
Watering
Provide 1–1½ inches of water per week, especially during dry spells.
Water deeply but infrequently to encourage strong root growth.
Best method: Use drip irrigation or soaker hoses to deliver water at soil level, reducing wet foliage and minimizing disease risk.
If overhead watering is used, water early in the day so foliage dries before evening.
Flavor/heat note: A steady but slightly lean moisture program (never to wilting) concentrates sugars for richer pasilla flavor after drying.
Fertilizing
Feed a balanced fertilizer every 2–3 weeks through vegetative growth.
At first blossom, shift to a low-N, high-K formula to emphasize flowers/fruit, thicker walls, and better pigment development.
Avoid late nitrogen spikes—excess N delays coloring and produces leafy growth over pods.
Weeding & Mulching
Keep weeds controlled—they compete for nutrients and moisture and slow ripening.
Mulch (black plastic early, organic later) to:
Retain moisture
Suppress weeds
Stabilize soil temperatures
Hand-weed carefully—pepper roots are shallow; damage can reduce set and trigger BER.
Sun & Heat Management
Plant in full sun (6–8+ hrs) for yield and the deep green-to-brown maturation you want for pasilla-grade drying.
During heat waves (>95°F / 35°C), use 30–40% shade cloth in afternoons and maintain steady moisture to preserve flower viability and prevent sunscald on long pods.
Spacing & Support
Space 18–24" apart in rows 24–36" apart.
Chilaca fruit are long and can weigh down limbs; use a ring stake or small cage to prevent lodging and to keep pods straight and clean for drying.
Avoid: Fennel and kohlrabi (allelopathic/growth suppressants).
Interplant alyssum, dill, coriander to attract hoverflies and parasitoids that control aphids/thrips—key for blemish-free drying pods.
Container Growing
Use 7–10+ gallon pots (10–15 gal improves pod length and yield) with a high-quality, free-draining mix.
Containers dry faster—check moisture daily.
In midsummer, shade pot sides; elevate containers off hot surfaces. Fabric pots help regulate root temperature.
Pruning & Training
Tip-pinch once early to increase branching and flower sites.
Later, remove only interior congestion to improve airflow and even coloring. Heavy mid-season pruning delays the first big flush.
Season Extension
Row cover/low tunnels push early growth; always vent/remove during bloom for pollinators. In autumn, a light frost cloth can secure the last flush for drying into pasillas.
Harvest & Seed Saving
For classic pasilla, harvest when pods are fully mature, deep green turning brown; allow a brief 1–2 day indoor pre-cure before dehydration to equalize sugars.
Fresh use at green stage is fine, but the hallmark raisin-chocolate notes develop after full mature drying.
For seed, select fully mature, true-shape pods from vigorous plants; dry seeds 7–10 days, store cool/dry. Isolate from other annuum (e.g., ancho/guajillo/cayenne) for purity.
Stage & identity: Fresh, long, slender chilaca pods are traditionally harvested at deep green to olive for grilling and fresh sauces, or left to mature to a dark brownish-black before drying—once dried, they’re known as pasilla (“little raisin”) because of the wrinkled, raisin-like skin and rich aroma.
Cut, don’t pull: Chilaca skin is tender and the pedicels can tear. Use sanitized pruners to cut pods with a small stem attached.
Uniform batches: If your goal is high-quality dried pasilla, plan one or two concentrated harvests of fully mature, uniformly colored pods. For fresh use, pick continuously to keep plants blooming.
Field cull: Separate perfect pods (for drying/sauce) from blemished (for roasting or immediate cooking) right at harvest to streamline post-processing.
Shade pre-cure: Lay mature pods in a single layer on racks 1–3 days in a shaded, ventilated room to equalize sugars before dehydration.
Flavor & Nutrition
Profile: Fresh chilacas offer herbaceous, mildly spicy, and slightly sweet notes. Dried pasilla develops raisin, prune, cocoa, tobacco, and dried cherry tones with gentle heat.
Maturity benefit: As pods turn from green → brown-black, carotenoids and phenolics increase, enhancing color and antioxidant value.
Heat control: Removing the placenta/ribs reduces heat; keeping some rib in dried pasilla yields a warmer sauce base.
Gloves optional: Heat is generally mild to medium; use light gloves for large batches or when deseeding dried pods to avoid irritation.
Toasting discipline: Toast dried pasillas briefly on a hot comal or skillet (a few seconds per side) until aromatic—do not char; burnt skins taste bitter.
Storage & Preservation
Fresh holding: Refrigerate unwashed chilacas in a paper-lined, vented container; wash right before use.
Roasting (fresh): Char skins over flame or under a broiler, place in a covered bowl to steam 10 minutes, then peel for silky strips in tacos and rajas.
Drying to pasilla:
Air-dry: After shade pre-cure, string pods and hang in a warm, breezy, shaded location until leathery.
Dehydrator: 110–120°F (43–49°C) low and slow to preserve aroma and color.
Rehydration for sauces: Soak dried pasillas in hot water (15–20 min), discard soak water if bitter, then blend with aromatics.
Powder & flakes: Grind only what you need before cooking to keep the raisin-chocolate bouquet vivid. Store airtight, away from light and heat.
Freezing: Fresh roasted strips or whole fresh pods can be frozen (IQF); texture softens but flavor remains excellent.
Kitchen Use
Mexican classics: Core to mole negro/mole poblano (with mulato and ancho), enchilada sauces, adobos, and salsas negras.
Flavor layering: Toast → rehydrate → blend with tomato/tomatillo, garlic, onion, cumin, cinnamon, clove, sesame, and a touch of piloncillo.
Balanced marinades: Purée pasilla with orange juice, vinegar, garlic, and oregano for pork, mushrooms, or squash.
Vegetarian depth: Pasilla’s raisin-cocoa notes add umami to bean stews, roasted vegetables, and mushroom fillings.
Growing & Pruning Tips
Pod management: Chilaca pods are long and can twist; tie or lightly stake branches to prevent kinks and sunscald spots.
Airflow: Light interior thinning after first set improves dry-down on the plant and reduces fungal pressure, especially in humidity.
Heat & set: Flower drop increases above 95°F (35°C); a 30–40% shade cloth during heat spikes maintains set and color.
Containers & Watering
Container size: 7–10+ gallons per plant supports long pods and steady production.
Moisture rhythm: Keep even moisture—wide wet–dry swings toughen skins and dull sweetness. Mulch to stabilize root temps.
Companion Planting & Pollinators
Allies: Cilantro, basil, and marigold attract hoverflies and lacewings; onions/garlic nearby support kitchen synergy and may deter pests.
Pollination: Flowers benefit from native bees; interplant alyssum for steady visitation.
Seed Saving
Selection: Choose fully mature, dark brown/near-black pods from vigorous plants with straight, typical chilaca shape.
Isolation: Separate from other annuum long types (ancho/poblano, New Mexico) for purity.
Dry & store: Air-dry seeds 7–10 days, label batch/season, and store in airtight jars with desiccant in a cool, dark place.
Aphids (curled leaves, sticky honeydew, sooty mold development)
Controls: Knock colonies off plants with water; follow up with insecticidal soap or neem. Eliminate ants that herd aphids. Plant nectar flowers like alyssum or dill to draw natural predators such as lacewings and lady beetles.
Spider mites (bronzed, stippled leaves with fine webbing under drought stress)
Controls: Increase humidity by mulching and watering consistently; rinse leaf undersides; alternate neem and horticultural oils. Release predatory mites (Phytoseiulus persimilis) in enclosed spaces.
Whiteflies (small swarms when disturbed; honeydew residue on leaves)
Controls: Hang yellow sticky traps; vacuum infested foliage in cool mornings; apply neem or insecticidal soap every 5–7 days; maintain clean weed-free borders.
Thrips (silvery streaks, twisted leaves, vectoring viruses like TSWV)
Controls: Use blue sticky traps; remove weeds and spent blossoms; apply spinosad or insecticidal soap. Avoid mowing blooming weeds that can drive thrips into crops.
Flea beetles (small pits on seedlings; leaves riddled with shot-holes)
Controls: Protect with row covers until bloom; dust stems with diatomaceous earth; grow sacrificial radishes as trap crops.
Cutworms (seedlings severed at soil line at night)
Controls: Place collars around stems; remove plant debris; handpick caterpillars at dusk.
Caterpillars (fruitworms, armyworms) (holes in pods, chewed leaves, frass deposits)
Controls: Handpick; apply Bacillus thuringiensis kurstaki (Bt) to small larvae; mow grassy borders.
Pepper weevil / fruit borers (southern risk; punctured pods, internal tunneling, early fruit drop)
Controls: Harvest peppers quickly; destroy dropped pods; maintain sanitation; use extension-provided trap schedules where available.
Diseases
Bacterial leaf spot (tiny water-soaked flecks → brown lesions)
Prevention: Use clean seed; rotate 3+ years; avoid overhead watering; disinfect tools.
Management: Remove diseased foliage; copper sprays offer some protection.
Anthracnose (sunken, moldy fruit lesions, especially on ripening pods)
Prevention: Mulch to prevent soil splash; maintain good airflow and drip irrigation.
Management: Rogue infected fruit; apply protective fungicides during humid periods.
Phytophthora blight / root rot (sudden wilt; blackened stem bases; fruit rot near soil)
Prevention: Raised beds; excellent drainage; avoid waterlogging.
Management: Remove infected plants immediately; avoid replanting peppers in the same soil that season.
Powdery mildew (white powdery growth on leaves, late season)
Prevention: Plant with spacing for airflow; avoid excessive nitrogen.
Management: Remove heavily infected leaves; apply biofungicides like potassium bicarbonate or Bacillus-based sprays.
Blossom end rot (dark, sunken fruit tips) — caused by irregular moisture disrupting calcium. Fix with even watering, mulch, and balanced fertilization.
Poor fruit set — heat >95°F, cold nights <55°F, or excess N. Use shade cloth and steady moisture.
Sunscald — pale or tan patches on fruit; preserve canopy foliage.
Edema — blister-like patches from erratic watering; maintain consistent irrigation.
Flavor variation — overly lush growth dilutes Pasilla’s rich smoky flavor; moderate stress improves it.
Monitoring & Prevention Checklist
Weekly scouting of undersides and flowers.
Drip irrigation to avoid splash.
Wide spacing for airflow.
Mulch after soil warms.
Rotate out of Solanaceae for 3+ years.
Sanitize all tools and discard infected pods.
Pasilla Bajio *(Chilaca) (Capsicum annuum) — FAQs
Q: How hot is Pasilla Bajio?
Typically 1,000–2,500 SHU. Mild, with raisin, cocoa, and herb notes when dried.
Q: How long does it take to mature?
About 80–100 days from transplant. Harvest fresh chilaca green to dark green, or allow red-brown for drying to pasilla.
Q: How long does germination take?
7–14 days at 75–85°F. Warmth and steady moisture are essential.
Q: Does it need special soil conditions?
Fertile, well-drained soil at pH 6.2–6.8. Even moisture prevents thin walls and improves length.
Q: What spacing should I use?
18–24 inches between plants, 30 inches between rows. Plants are upright with long pods.
Q: Do I need more than one plant for pollination?
No. Self-pollinating. Airflow improves fruit set in humidity.
Q: Can I grow Pasilla in containers?
Yes. Use 10–15 gallon pots with staking to support long fruit.
Q: How many peppers per plant?
Often 20–50 long pods suitable for drying.
Q: How do I harvest for pasilla quality?
Let pods reach full color and begin to dry on the plant, then finish drying off plant in a warm, airy place.
Q: Best ways to store or preserve?
Dry whole pods for later use. Toast lightly and soak before blending into moles and sauces. Freeze fresh strips if needed.
Q: Does drying change heat or flavor?
Drying concentrates the signature raisiny sweetness while keeping a gentle heat.
Q: Is it perennial?
Generally annual. Can be overwintered indoors if kept warm and bright after pruning.
Q: Why are pods twisting or narrow?
Heat or water stress during fruit set. Maintain steady irrigation and provide afternoon shade in extreme heat.
Q: Can it cross with other peppers?
Yes within C. annuum. Isolate if saving seed to maintain true chilaca-pasilla character.
Q: How do I use it without overpowering a dish?
Use one or two rehydrated pods blended into sauces for depth. Combine with ancho or guajillo for balance.
Q: Is it ornamental?
Glossy, pendant pods turning dark are striking on the plant and when dried.
Q: Is it safe to handle and eat?
Yes. Mild. Wear gloves if processing many dried pods and avoid eye contact.
Q: Why are my dried pods dusty or brittle?
Overdrying or excessive heat during dehydration. Dry low and slow for leathery, flexible pods.
In central Mexico, Indigenous peoples cultivated a slender, dark-green chile known as chilaca, which when dried became the pepper now called Pasilla Bajio. The word “pasilla” means “little raisin” in Spanish, a reference to the wrinkled, raisin-like appearance of the dried pods, but the pepper’s roots lie firmly in Nahua and Otomi agriculture. For centuries, chilaca peppers were roasted, ground, and stewed into sauces that carried both earthy sweetness and gentle heat. They were integral to Indigenous diets, medicine, and ceremony, forming part of a broader chile culture that predated colonization by millennia.
Chilacas were used fresh in Indigenous kitchens, often roasted on the comal and ground with tomatoes, herbs, and seeds to create salsas that enriched maize-based diets. When dried into pasillas, their flavor concentrated into a dark, smoky sweetness that made them essential in moles and braises. Elders considered them strengthening for the body, while their dark, wrinkled skins carried symbolic associations with transformation, preservation, and continuity. Like other chiles, they were hung in bundles that served both as food stores and protective charms.
With Spanish colonization, chilaca peppers were renamed and classified, but they retained their centrality in Mexican cuisine. The Bajio region, encompassing parts of Guanajuato and Michoacán, became a key growing area, giving rise to the name Pasilla Bajio. Farmers selected for long, uniform pods and consistent drying qualities, ensuring that the peppers would remain reliable in both household and commercial contexts. In markets, pasillas became staples, sold alongside anchos and guajillos as foundational building blocks of sauces and stews.
Through the centuries, pasillas became known as one of the classic “holy trinity” of dried chiles used in mole, alongside mulatos and anchos. Their role in mole negro and other complex sauces elevated them from everyday ingredient to cultural emblem. For diaspora communities, dried pasillas carried the taste of home, shipped abroad in bundles or recreated in gardens where climate allowed. Their flavor — earthy, raisiny, with mild heat — became celebrated by chefs worldwide seeking authenticity in Mexican dishes.
Today, Pasilla Bajio remains indispensable in traditional Mexican cooking. Its dried pods are sold in markets throughout Mexico and beyond, while its fresh chilaca form remains beloved in regional dishes. Gardeners grow it to experience the full cycle, from fresh green pods to dried wrinkled pasillas, participating in a practice that stretches back to Indigenous cultivation. For cooks, it remains a reminder that depth and complexity are as essential as fire.
To grow Pasilla Bajio is to inherit a living tradition rooted in Nahua and Otomi agriculture, preserved through centuries of adaptation and resilience. Each wrinkled pod carries not just flavor but memory, linking today’s meals to ancient kitchens and ceremonies.
Goal: Maintain the true chilaca/pasilla type—long, slightly curved pods with glossy dark green that ripen to deep brown-black, drying evenly into the classic pasilla with raisin-chocolate notes—while preserving purity within C. annuum and strong seed vigor.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 8–12 vigorous, disease-free plants producing uniform, slender-to-medium width pods (typically 6–9″), smooth skin, slight shoulder, and gentle curve. Look for even green → brown-black ripening and pods that dry without collapsing into thin shards. Flavor should show dark fruit/raisin notes when dried.
Cull off-types: Exclude plants with short/blunt or very wide poblano-like pods, corky/rough skin, pale or uneven coloring at maturity, grassy bitterness, or very late ripening. Remove plants with virus-like mosaics or chronic sunscald/cracking.
Keep breadth: Save seed from multiple mother plants to retain length/width ratio, deep mature color, and reliable drying behavior.
2) Harvesting Seeds
Timing: For seed, allow pods to ripen fully on the plant until they reach uniform deep brown to near-black. If weather allows, hold 5–10 days past full color to complete embryo development.
Collection: Clip pods with sanitized pruners to avoid tearing the long pedicels. Select blemish-free, fully mature fruit from several chosen plants. Keep each plant’s harvest labeled as separate lots.
3) Cleaning Seeds
Separation: Slit pods lengthwise; scrape seeds and placenta into a labeled sieve or bowl.
Rinse: Gently rinse in lukewarm water, rubbing to release placental threads; avoid hot water which can damage embryos.
Dry-rub + winnow option: If pods were field-dry, you can crumble the seed mass over a mesh and winnow chaff with a light fan; finish with a quick rinse if needed.
Inspection: Remove all pith; discard pale, flat, or obviously immature seeds.
4) Drying Seeds
Method: Spread seeds in a single layer on labeled coffee filters, paper plates, or mesh screens.
Environment: Warm (70–85°F / 21–29°C), shaded, well-ventilated area; avoid direct sun and temps >95°F (35°C).
Duration: 7–14 days, stirring daily until seeds are hard, glassy, and free-flowing.
5) Storing Seeds
Packaging: Place fully dry seeds into paper coin envelopes stored within an airtight jar/foil pouch with silica gel.
Viability: Expect 3–5 years refrigerated; 5–8+ years if ultra-dry and frozen. Always let containers warm sealed to room temp before opening to prevent condensation.
6) Testing Seed Viability
Paper towel test: Germinate 10–20 seeds on a damp towel in a vented bag at 78–82°F (25–28°C); read at 5–10 days.
Targets: ≥85% germination for fresh annuum lots.
Priming (optional): 30–60 minute soak in 0.5–1% H₂O₂ or mild kelp solution can help older lots synchronize.
Tips for Successful Seed Saving
Isolation: Pasilla Bajío (Chilaca) is C. annuum and crosses readily with other annuum (poblano/ancho, mulato, jalapeño, bells). Use 150–300 ft (45–90 m) isolation; for foundation purity, bag/cage seed branches or hand-pollinate.
Pollinators & set: Encourage beneficials broadly; for bagged clusters, gently tap/vibrate daily during bloom.
Record keeping: Track plant IDs, isolation method, harvest dates, pod length/width, mature color, drying quality, and off-type notes. Photograph fresh dark-brown pods and dried pasilla to document the line.
Naming clarity: Remember: fresh chilaca → dried pasilla. Save seed from pods that finish deep brown-black and dry evenly to reinforce true pasilla quality.
Culinary Uses, raisin–cocoa depth with gentle heat
Salsas negras & table sauces: Lightly toast whole dried pasillas on a comal (a few seconds per side until glossy and aromatic), stem/seed, then soak in hot water 15–20 minutes. Blend with roasted tomato, garlic, and a splash of piloncillo or vinegar; strain for a silky black salsa to finish grilled meats, eggs, and quesadillas.
Adobo marinades: Combine rehydrated pasilla with garlic, onion, Mexican oregano, cumin, clove, and cider vinegar. Marinate pork, turkey, or mushrooms; braise until tender for tacos, cemitas, and tortas.
Mole and pipián foundations: Pair pasilla with ancho and/or mulato; toast sesame, pumpkin seeds, almonds, and stale bread/tortilla, then stone-grind or blend for deep, bittersweet sauces. Pasilla adds prune/raisin and cocoa notes with modest heat.
Beans, soups, and stews: Tear toasted pasilla into simmering black beans, lentils, or caldo de pollo. It dissolves into the broth, adding color and roundness without sharp burn.
Fresh chilaca (green to brown-black): When harvested fresh, slice into rajas (strips) to sauté with onion and crema; fold into tamales, tortas, and quesadillas.
Powder & finishing dust: Grind fully dry pods to a fine, nearly black powder. Dust over roasted squash, mushrooms, or seared fish for bittersweet perfume.
Heat control tips: Pasilla is mild–medium. Control intensity by pod count; remove most seeds after toasting for the gentlest heat.
Preservation and Pantry Value
Made for drying: Long, slender chilaca pods cure into pasilla with paper-thin skins that store exceptionally well.
Long keeping: Keep whole pods airtight, cool, and dark with a food-safe desiccant; flavor holds 12+ months.
Multi-format pantry: Stock whole pods for toasting/soaking, coarse flakes for stews, and fresh-ground powder for finishing.
Travel-worthy: Lightweight pods are ideal for CSA spice shares and market add-ons.
Flavor Benefits beyond heat
Notes of prune, raisin, cocoa, tobacco leaf, and roasted coffee with a gentle, linear warmth.
Builds body and color without bitterness; ideal where complexity, not fire, is the goal.
Garden and Ornamental Benefits
Productive plants with long, darkening pods (green → brown-black).
Excellent candidate for intentional drying gardens and ristra displays.
Traditional and Practical Uses (Indigenous foodways focus)
Mesoamerican hearths: Pasilla is foundational to central and western Mexican cuisines rooted in Nahua, Otomí, and Purépecha traditions—dry toasting on a comal and grinding on a metate are key techniques that unlock aroma and digestibility.
Maize companionship: Pasilla sauces classically accompany nixtamalized maize (tortillas, tamales, atoles), beans, and squash—foods at the heart of Indigenous agriculture.
Communal cooking: Mole and pipián preparations remain community events; your product page can foreground these practices and their continuity.
Safety and Handling always
Toast lightly—over-browning turns bitter and smoky in a harsh way.
Wear gloves for big batches; seed dust can irritate. Ventilate when grinding powders.
Protein & starch: turkey, chicken, pork, mushrooms; corn masa, tortillas, rice, black beans.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
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Alliance of Native Seedkeepers
Pepper Seeds - Hot - Pasilla Bajio (Chilaca)
$200 USD
$600
Unit price /
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Description
Silky, raisin-deep flavor with gentle warmth. Pasilla Bajio, known fresh as Chilaca and dried as “pasilla” or “little raisin,” is a cornerstone of Mexican cooking. Its taste is earthy and elegant—think dried fruit, cocoa, coffee, and a soft pepper sweetness—bringing depth to sauces and stews without sharp heat.
The plants are vigorous and tidy, typically 2 to 3 feet tall with a branching habit that sets long, pendant pods. Clean green foliage frames the fruit beautifully, so the plants look ornamental even before ripening. Pods average 6 to 9 inches, slim and slightly curved with thin to medium walls. They mature from dark green to deep brown-chocolate on the plant and dry readily to a glossy, chestnut-black finish that grinds into velvety flakes or powder.
Taste a ripe pod and you’ll get mellow sweetness first, followed by a smooth, low-to-medium heat that lingers pleasantly. In the kitchen, fresh chilacas roast and peel easily for rajas, enchiladas, and salsas. Dried pasilla is essential for moles, adobos, and rich table sauces; toasted lightly, it blooms with aromatic notes of raisin and cocoa and blends into sauces with a satin sheen. Rooted in central and western Mexico’s market gardens, Pasilla Bajio endures because it’s generous, dependable, and unmistakably delicious—an heirloom flavor that turns everyday meals into something soulful.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
The taste is great and the tomato is yellow in color 1-2 lb tomatoes.
Tomato Seeds - Indeterminate - Kentucky Beefsteak
D.F.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
Corn Seeds - Flint -Glass Gem Corn
D.F.
Wow, what a pretty blue these seeds are. i can't wait to plant them and watch them grow. I will update you on how many germinate. The seeds look healthy.
Corn Seeds - Flour -Hopi Blue Corn
D.F.
Seeds look great 👍 and i haven't had a chance to plant any of them yet, but I will update you when I put them in a seed tray and see how many germinate.
