Badia Pasilla (Negro Largo) 6 oz Pack of 2

Badia Pasilla (Negro Largo) 6 oz Pack of 2Badia 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 fricas de pollo. Pantry Role: base seasoning and sofrito starter for darker, deeper sauces

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.