Badia Pasilla Negro Largo 3 oz

Whole dried pasilla negro chiles — long, wrinkled, deep brown-black pods with mild heat and a smoky, raisin-like depth used widely in Mexican cooking and increasingly in pan-Latin braises.

Common Uses: toasted and rehydrated for mole and adobo pastes, blended into carne guisada and ropa vieja for smoky depth, simmered into soup bases and chile broths, or ground for dry rubs.

Pantry Role: base seasoning and finishing sauce ingredient — contributes color, body, and earthy smoke without aggressive heat.

Common In: central Mexican kitchens, pan-Latin home cooking, and slow-cooked stew preparations.

Pairs With: ancho and guajillo chiles, garlic, comino, Mexican oregano, tomato, and onion in mole and adobo work.

The 3 oz bag yields enough whole pods for several batches of sauce or braise. Ships nationwide.