ATA Whole Dried Pasilla Chili Pods – Dark, Earthy Pods for Mole Negro & Adobos

SKU: ATA-WHL-PAS · Brand: ATA FOOD Co., Ltd. · Catalog: inquiry-only on https://atafood.chinaspice.org/

The dark raisin pod of mole negro — whole, wrinkled, and deeply savory

Pasilla is the dried chilaca pepper: a long, dark, corkscrewed pod whose name (“little raisin”) describes its wrinkled near-black skin and its deep raisiny taste. It is the color-and-depth pod of Oaxacan mole negro and a backbone of adobos and dark salsas, contributing cocoa, prune, and tobacco depth at a gentle heat that never dominates the dish.

• ATA Whole Dried Pasilla Chili Pods deliver 1,000–2,500 SHU, typically around 1,500 SHU by HPLC (AOAC 995.03).
• ATA Whole Dried Pasilla Chili Pods are long whole pods 15–20 cm with wrinkled, dark mahogany-brown to near-black skin.
• ATA Whole Dried Pasilla Chili Pods are dried to ≤11.0% moisture (ISO 939) for stable storage and clean handling.
• ATA Whole Dried Pasilla Chili Pods ship in 10 kg cartons (25 kg on agreement), FOB Qingdao.
• The HS code for ATA Whole Dried Pasilla Chili Pods is 0904.21.0000 (dried Capsicum, neither crushed nor ground).

Product Snapshot

ATA Whole Dried Pasilla Chili Pods are produced from ripe chilaca-type peppers (Capsicum annuum) grown in Chinese chili belts, dried, graded, and packed through the Qingdao corridor. The pods keep the variety’s defining build: long and narrow, fully wrinkled along their length, with a thin flesh that rehydrates quickly and blends into exceptionally smooth, dark pastes.

The buyer for this SKU is a mole paste manufacturer, a Mexican food processor, or a grinder building dark-blend powders — buyers who need the genuine pasilla flavor signature rather than a generic “dark chili” of mixed origin pods.

Key Specifications at a Glance

Technical Specification

Physical

Chemical

Microbiological

Contaminants & Compliance

How This Product Differs

vs. ATA whole dried ancho chili pods

• Pod: Pasilla is long, narrow, and fully wrinkled (15–20 cm, dried chilaca); ancho is broad, heart-shaped, and thick-fleshed (dried ripe poblano).
• Flavor: Pasilla runs darker and earthier — raisin, prune, cocoa. Ancho runs sweeter and fruitier — dried fig, plum, mild chocolate.
• Blend role: Mole negro is built on pasilla for its near-black color; ancho-led moles (mole poblano) sit lighter and redder. The two are complements, not substitutes.

vs. ATA smoked chipotle morita whole pods

• Process: Pasilla is simply dried; chipotle morita is smoke-dried jalapeño. Pasilla carries no smoke.
• Heat: Pasilla sits at 1,000–2,500 SHU; chipotle morita at 2,500–8,500 SHU.
• Use: Choose pasilla for dark, earthy depth without smoke; choose chipotle when smoke itself is the flavor target.

Industrial Applications

• Mole negro and mole pastes: The defining dark pod of Oaxacan mole negro, blended with chilhuacle-type and ancho pods for near-black, layered pastes.
• Adobos and marinades: Rehydrated and blended into dark adobo marinades for meats and grilled lines.
• Dark salsas and table sauces: Pasilla-led salsa negra and chile pastes for food service.
• Ground pasilla powder: Single-variety dark powder for seasoning blends, rubs, and mole kits.
• Ready-meal and sauce manufacturing: A consistent dark-flavor base pod for industrial Mexican lines.

Handling note: the thin, supple flesh toasts quickly and rehydrates in about 20–30 minutes in hot water, recovering roughly 2.5–3× dry weight; stems and seeds are typically removed after toasting for the smoothest paste.

Packaging, MOQ, Logistics & Shelf Life

• Standard packing: 10 kg cartons.
• Bulk option: 25 kg on agreement.
• Samples: 500 g–5 kg available for evaluation.
• MOQ: Confirmed on RFQ according to packaging format.
• Shelf life: 18–24 months stored cool, dry, and dark in sealed cartons.
• Storage: Keep sealed and dry; dried pods reabsorb moisture, so the ≤11.0% packing moisture and carton integrity matter.
• Incoterms: FOB Qingdao; CIF / CFR on request.
• HS code: 0904.21.0000 — dried Capsicum fruit, neither crushed nor ground. Ground pasilla would fall under 0904.22, a different product form.

Certification & Export Documentation

• Production under ISO 22000 / HACCP / BRCGS-aligned programs.
• Halal and Kosher documentation on request.
• Batch CoA reporting SHU (HPLC, AOAC 995.03) and moisture.
• Commercial invoice, packing list, bill of lading (B/L), and Certificate of Origin / Form E as applicable to the shipment.

Frequently Asked Questions

1. Is pasilla the same as pasilla de Oaxaca or chile negro?

Trade names overlap, so specify by description: this SKU is the long, dark, wrinkled dried chilaca pod used for mole negro — the mainstream pasilla of Mexican commerce. If your recipe means the smoked Oaxacan type, say so in the RFQ so the requirement is checked before quotation.

2. How does pasilla differ in taste from ancho?

Pasilla is darker and earthier — raisin, prune, cocoa, a mild tobacco note — while ancho is broader, sweeter, and fruitier. Both are gentle in heat (pasilla 1,000–2,500 SHU, ancho 1,000–2,500 SHU); the choice is about flavor direction and color, not heat.

3. How much heat does pasilla add to a mole?

Very little by design: typically around 1,500 SHU. Heat in a mole is usually dialed in separately with árbol or chipotle; pasilla’s job is color and depth.

4. Do the pods arrive stem-on and seeded?

Yes — whole pods, stem-on, seeds inside, as standard for whole-pod trade. Buyers running seedless streams should state it in the RFQ so preparation can be discussed.

5. How are the pods rehydrated for paste production?

Toast briefly until fragrant, then soak in hot water about 20–30 minutes; the pods recover roughly 2.5–3× their dry weight and blend into a very smooth, dark paste.

6. What pack sizes and samples are available?

Standard packing is 10 kg cartons, with 25 kg on agreement. Samples of 500 g–5 kg are available for evaluation before a bulk RFQ.

7. How should pods be stored, and how long do they keep?

Store sealed, cool, dry, and dark. Shelf life is 18–24 months under those conditions; the ≤11.0% packing moisture is what protects that window.

8. What information is needed for an RFQ?

Send destination market and port, quantity and preferred packing, target application, any specific CoA or certification requirements (for example Halal or Kosher documentation), and required delivery terms (FOB Qingdao, or CIF / CFR). Send RFQs to dede@chinachilibiotech.com or chinafoodsgroup@gmail.com. There is no public price and no cart — every quotation is issued per inquiry.