Pasilla
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Pasilla — "little raisin," for its dark, wrinkled skin — is the dried form of the Chilaca . Note: in parts of the US and Mexico "pasilla" is mislabelled on fresh Poblano /ancho at market — the true pasilla is dried chilaca.
Universal Pepper Nomenclature
One code for one pepper, no matter what people call it. Universal Pepper Nomenclature sits behind the names people use and describes the pepper itself: the species, the color it ripens to, its skin, the shape of the pod, and how hot it runs. The last three digits tell apart peppers that match on all of that.
Six parts, always in this order, always split by hyphens. The WikiPepper Foundation board issues every code. Editors cannot create or edit a code.
This code
- ASpecies: C. annuum
- KRipe color: Black
- SMPattern and skin: Smooth and Glossy
- LPod form: Long/tapered
- 2Heat: 1,001 to 2,500 SHU
- 003Serial number
Pasilla — "little raisin," for its dark, wrinkled skin — is the dried form of the Chilaca . Note: in parts of the US and Mexico "pasilla" is mislabelled on fresh Poblano /ancho at market — the true pasilla is dried chilaca.
Last updated Oct 15, 2026
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Edit history
- · Description · WikiPepper Data Steward
- · Discoverer / breeder · WikiPepper Data Steward
- · Immature color · WikiPepper Data Steward