Spanish for "little black raisin," the Pasilla Negro Chile is another staple in Mexican gastronomy. The dried version of the green Chilaca, this chile turns deep purple to nearly black when dried. Flavor notes are smoky with earthy base notes and a sweet finish. Pasilla is excellent in moles, adobos, salsas and when fried in strips, an excellent garnish in soups.

Scoville scale: 1,000 to 4,000