Badia Pasilla (Negro Largo) 6 oz Pack of 2

Badia pasilla chiles are dried chilaca peppers — long, wrinkled, deep brown-black — known for an earthy, mildly smoky flavor with a hint of dried fruit sweetness and little heat.

Common Uses: toasted and rehydrated for mole negro, blended into adobo pastes, simmered into salsas for enchiladas, added to slow-cooked carne guisada, or steeped into broths for potaje and fricasé de pollo.

Pantry Role: base seasoning and sofrito starter for darker, deeper sauces where ancho or guajillo alone runs too sweet.

Common In: central Mexican cooking, pan-Latin braises, and home kitchens building mole and chile-forward stews from scratch.

Pairs With: ancho chiles, guajillo chiles, comino, Mexican oregano, garlic, roasted tomato, and dark chocolate for mole work.

Two 6 oz bags ship nationwide — useful for cooks who go through whole chiles regularly and want a working backup on the shelf.