Pasilla bajio seeds

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[1,500 SHU] [C.Anuum] Pasilla bajio chilli has its origins from Mexico, stands out for its very delicate spiciness, almost absent, and for its particular smoky aftertaste - raisins when it reaches full maturity (hence the use of the name "pasilla", which in Italian means "raisins"). Its aroma remains warm despite everything.

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[1,500 SHU] [C.Anuum] Pasilla bajio chilli has its origins from Mexico, stands out for its very delicate spiciness, almost absent, and for its particular smoky aftertaste - raisins when it reaches full maturity (hence the use of the name "pasilla", which in Italian means "raisins"). Its aroma remains warm despite everything.

The aroma is very particular and complex: it seems to recall dried fruit, licorice, dark chocolate and for some even the aroma of smoked.

Its skin is wrinkled and its color varies from an apologetic green to black-brown and its dimensions reach 20 - 23 cm. The pods need to be collected and processed as soon as the color starts to change, as they don't last long once they turn brown.

It is usually called "Chilaca" when it is fresh and "Pasilla" when it is dry.

Given its very light degree of spiciness, it is appreciated by many, it is recommended in the kitchen with legume soups and red meat stews. Also used in the famous Mexican Mole sauce, but also in other sauces, or it is dried and powdered.

The Pasilla Bajio as well as beautiful are also good, ideal for those who want to grow a small home garden.

We have enriched the site with many guides and tips for those who want to start this adventure, we recommend reading at least the following guide: How to grow chili

Own production, 100% natural product, NO GMOs or added chemicals. Made in Italy (Lazio).

Before buying choose the quantity of seeds you want, the more you buy the less you pay!

For different quantities, do not hesitate to contact us.

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Pasilla bajio seeds

Pasilla bajio seeds

[1,500 SHU] [C.Anuum] Pasilla bajio chilli has its origins from Mexico, stands out for its very delicate spiciness, almost absent, and for its particular smoky aftertaste - raisins when it reaches full maturity (hence the use of the name "pasilla", which in Italian means "raisins"). Its aroma remains warm despite everything.

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