Chilaca seeds

Chilaca peppers (also known as Pasilla Bajio peppers) are oblong, on average 15 to 22 centimeters long, and have a curved to flattened shape. The exterior ripens from dark green to dark brown-black as they mature and is waxy, wrinkled and covered with vertical ribbing. The inside is light green and crispy.

Chilaca chili peppers can be harvested at multiple stages of ripeness. When young, the peppers have a slightly spicy, floral taste with a mild heat. As the pepper matures, the flavor changes to slightly sweet with a mild heat. This strain originates from Mexico and is widely used in traditional Mexican cuisine.

The name Chilaca, translated as 'old' or 'grey hair', is derived from the wrinkled appearance of the pepper and is used to describe the pepper when fresh. Fresh chilaca chili peppers are rare in local markets and much more commonly found dried. Once dried, the Chilaca chili pepper is sold under the name Pasilla, which means 'little raisin' in Spanish.

Also known as Pasilla Bajio, Chile Negro, Mexican Negro, Prieto, and Cuernillo, Chilaca chili peppers are most commonly sold today, dried, whole or powdered, and used in sauces, marinades, and salsas. In Mexico, chilaca chiles are considered part of the holy trinity of chiles used to make Mole sauce.