The Pasilla Pepper is a type of chili pepper that has a year round availability. It has a shiny skin that is very dark green in color. The Pasilla pepper has a luscious mellow flavor of herbs blended with berries. The longer the fruit is left to mature, the sweeter it becomes. The flesh of the pepper is thick. At maturity, the length reaches about six inches. This is a mildly hot pepper in comparison to many.
Numerous individuals eat healthier today than in earlier years. Chili peppers have been studied and many have nutritional benefits. The Pasilla pepper is an excellent source of:
- Vitamin C
- Vitamin B
Additionally, this type of pepper is nutritionally beneficial as it is fat and cholesterol free, low in sodium and calories, and has high fiber content. These values are significantly higher when the pepper is consumed raw instead of processed or cooked.
The Pasilla pepper is not commonly grown in the United States. It originated and is common place in Mexico. The meaning of the peppers name is “little raisin.” This type of pepper is mostly used while fresh. Some string this pepper and hang it in a warm area to dry. After drying it is ground into a powder for use in seasoning various dishes. This mild powder adds just a hint of heat to food. The fresh pepper will usually keep well in a dark and cool area for up to two weeks. They should also be placed in an area where they will not draw dampness.
The mild amount of heat in the Pasilla pepper comes from a chemical compound within the pepper. This compound is called Capsaicin. The majority of this compound is located in the seeds and the ribs of the fruit. However, there are scant amounts of Capsaicin throughout the entire inside of the pod. Capsaicin is used, in High Performance Liquid Chromatography, to measure the amount of heat that a type of pepper contains. The amount of heat in a pepper is given a rating in a range on the Scoville heat scale. This range is given in SHU’s or Scoville Heat Units.
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Image Credit: Badagnani