In the kitchen
- Drying for pasilla chiles
- Mole and simmered sauces
- Ground chilli seasoning
Kitchen Pepper
Pasilla is the dried form of the long chilaca pepper. Grow it for sauces, mole and a supply of dark dried chillies that bring depth to everyday cooking.
CASA VERDE · HEAT PROFILE
Mild
- Sweet
- Mild — this variety
- Medium
- Hot
- Super hot
Scoville range awaiting confirmation.
Understanding the heat
A diamond marks the midpoint of a listed range, or the listed value when only one number is given. An arrow marks a stated limit. These are variety guides, not measurements of our seed lot. This guide uses unequal numerical bands: sweet 0; mild up to 10,000; medium 10,000–50,000; hot 50,000–800,000; super hot from 800,000 SHU (display capped at 3 million). Heat varies between fruits and with growing conditions.
No numeric marker is shown without a sufficiently clear range. For bundles, the highlighted categories refer to the different varieties.
A Scoville range has not been listed for this variety.
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Growing guides
Ships from Québec
- Packet
- 10+ seeds per packet
- Season
- 2027
CASA VERDE · GROWER’S NOTES
Get to know your pepper.
Pasilla: grow chilaca peppers for a dried-chilli pantry
Pasilla is the dried form of the long chilaca pepper. Grow it for sauces, mole and a supply of dark dried chillies that bring depth to everyday cooking.
Packet
10+ seeds
Heat
Mild
Species
Capsicum annuum
Kitchen use
Drying for pasilla chiles
Why grow it?
Pasilla is the dried form of the long chilaca pepper.
At a glance
Long, narrow green peppers that mature dark brown.
Growing in Canada
Start indoors 8–10 weeks before the last expected frost, allowing extra time for slower peppers. Keep the mix warm and evenly moist, then provide bright light. Harden off gradually; transplant into full sun and well-drained soil after frost when nights are warm. Allow the fruit to reach mature colour before drying. Give plants a warm, sheltered growing position.
Explore the kitchen garden
Pepper seeds Canada2027 pepper seeds catalogueHow should I use the harvest?
Try drying for pasilla chiles, mole and simmered sauces, ground chilli seasoning. Taste a small piece first and adjust seasoning to suit your preference.
Can I grow it in a container?
Yes. Use a generous container with drainage, full sun, regular watering and support as needed. Protect the plant from frost.
What is in the packet?
10+ seeds for starting pepper plants. This listing is for seeds, not fresh peppers or live plants.
Seed and harvest notes
Fresh chilaca peppers and their dried pasilla form have different kitchen uses. Dry fully mature fruit thoroughly before storage.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
