The Pasilla Bajio offers a rich, smoky, mildly hot flavor to many dishes. It is also called ‘chilaca’ and ‘chile negro’. The name, ‘Pasilla’ means ‘little raisin’ in Spanish, referring to the dark brown, wrinkled dried pod. It is called ‘chilaca’ when fresh and adds character to red chile enchilada sauce and salsas. When used as a dried pod or in powder form, it is a very flavorful ingredient in many mole sauces. This packet plants: 15 plants started indoors