Pasilla Bajio Pepper Seeds: Smoky Mexican Heirloom

The backbone of real Mexican mole. The Pasilla Bajio, also called the chilaca when fresh, is one of the holy trinity of Mexican dried chiles. Long, slender pods ripen from glossy dark green to deep chocolate brown, and when dried they turn almost black with a wrinkled texture. That's where the name comes from: pasilla means "little raisin" in Spanish.

The flavor is what sets this one apart. Smoky, earthy, and rich with sweet dried fruit notes. Not about heat at all. This is the pepper you reach for when you want depth and complexity in mole, adobo, enchilada sauce, and stews. Pods grow 6 to 12 inches long on plants that hit about 3 feet tall. A serious producer once it gets going.

• Species: Capsicum annuum
• Heat Level: 1,000 to 2,500 SHU / Mild
• Flavor Profile: Smoky, earthy, raisin like sweetness with dried fruit notes
• Days to Maturity: 75 to 80 days green, 90 to 100 days brown (ready to dry)
• Difficulty: Moderate
• Seeds per Pack: 10+

Every seed is grown in isolation tents at our Nebraska farm, keeping the chance of cross pollination to around 4%.

Growing tip: Start seeds indoors 8 weeks before your last frost. This is a longer season chile, so don't rush it outside until nights stay above 55°F. Stake the plants once pods start loading up.

Add to cart and grow something legendary this season.