Pepper 'Pasilla Bajio'

PACKAGING: Sachet Zip-lock 12-15 SEEDS

1. Original Name: Pasilla Bajio or Pasilla Bajio Chili. Also known as Chili Negro, Pasilla Chili, Achocolatado, Mexican Negro, Quernillo, Pasa and Prieto.

2. History: A chili variety being a Capsicum annuum species. Originating from Mexico. In Mexico, this pepper is used in popular mole sauces. Scoville scale: 700-1,000 SHU. 'Pasilla' means 'little raisin' in Spanish referring to the way the fruit turns dark brown and wrinkled when dried. Fresh peppers are called 'Chilaca'. Bajio also means a region of Central Mexico characterized by fertile soil and temperate climate.

3. Plant Specifications: Mid-season. Suitable for growing outdoors and in a greenhouse. Short plant, growing 2.3 feet (70 cm) tall.

4. Training Instructions: It is recommended to tie all of the longest stems because the heavy fruits can break them.

5. Shape and Weight: Saber-shaped fruits that can be slightly curved in the upper part. Weight: 3.5 oz. (100 g). The fruits can be up to 10 in. (25 cm) long and 1 in. (2.5 cm) wide.

6. Color: The fruits are dark green and glossy at the mature-green stage. They turn dark brown when fully ripe.

7. Flavor Profile: Sweet with a pleasant mixed flavor chili heads can describe as smoky, nutty, spicy or fruity. There is almost no heat, and heat is concentrated in the inner walls and near the stem. The rest of the flesh is sweet near the upper part so you can think this variety to be a sweet pepper on the first try. However, the fully ripe fruit can be slightly hot near the seeds.

8. Culinary Use: A good choice for eating fresh, drying for making paprika or making sauces using fresh or dried flesh. In Mexico, these peppers are even used for stuffing but they are cut in half vertically. It is a very interesting pepper being beautiful, large and tasty.