Pasilla Bajio Chili seeds: Mole Pepper, thin poblano chili, chilaca pepper, chilie negro, little raisin chili, Mexican chili, chili seeds

Pasilla Bajio/Chili Negro/Chilaca chili seeds: The Pasilla Bajio doesn't have an identity crisis, it goes by so many names because it has so much character and so many uses. The Pasilla Bajio is the dried version of the Chilaca chili. More often than not, every chili you come across will have a name for when it's fresh vs when it's dried. (i.e a Jalapeno is a fresh chili, but when it's dried and smoked it goes by chipotle, poblanos are fresh but when dried they are ancho chilis, etc.). Poblanos are often mislabeled in supermarkets as "pasilla poblano" but have nothing to do with this chili. They bear a slight resemblance when they are growing, but they are very different from each other. Pasilla Bajio originates from Mexico where it is dried and used in an arsenal of different sauces, moles, and salsas. Equally, you can also make chili Rellenos with these. It is quite seriously one of the most utilized and best chilis in the Mexican culture. While growing, each chili is a dark green and as it reaches maturity will turn brown. This has earned it other names such as chili negro ( dark chili ) or Pasilla which translates to "little raisin" as it will also wrinkle when it starts to dry. These do well in pots, at least a 5 gallon, but anything over 5 gallons will assist the chili in producing bigger, and more chilis. The Scoville unit can range from 250 to 4000. It's tame enough to warm up the back of your throat but not hot enough to drown yourself in milk while you eat. These chilis can grow between 8-10 inches, sometimes more. The flavor has been described as sweet, slightly smoky, and a little fruity. The plant itself will grow 2-3.5 feet tall. This plant will mature within 80 days.