| 词条 | Pasilla |
| 释义 |
| name = Pasilla | image = Pasillachiles.jpg | image_caption = Two pasilla chiles | alt = | species = Capsicum annuum | module = {{Infobox pepper | embed = yes | heat = Low | scoville = 1,000–3,999 }} }} The pasilla chile or chile negro is the dried form of the chilaca chili pepper,[1] a long and narrow member of species Capsicum annuum. Named for its dark, wrinkled skin and pronounced pah-SEE-yah{{need IPA}} (literally "little raisin"),[2] it is a mild to medium-hot, rich-flavored chile. As dried, it is generally 6 to 8 in (15 to 20 cm) long and 1.0 to 1.5 in (2.5 to 4 cm) in diameter. The fresh narrow chilaca can measure up to 9.0 in (22 cm) long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature.[3] In the United States, producers and grocers sometimes incorrectly use "pasilla" to describe the poblano, a different, wider variety of pepper, the dried form of which is called an ancho.[4][5] UsePasilla are used especially in sauces. They are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano.{{cn|date=November 2015}} They are sold whole or powdered in Mexico, the United States, and the United Kingdom.{{cn|date=November 2015}} Pasilla de Oaxaca is a variety of smoked pasilla chile from Oaxaca used in mole negro.[6]See also
References1. ^{{cite book|author=Jean Andrews|title=Peppers: the domesticated Capsicums|url=https://books.google.com/books?id=SsjvX31EMekC&pg=PA111|accessdate=9 March 2010|date=January 1995|publisher=University of Texas Press|isbn=978-0-292-70467-1|pages=111}} 2. ^Rombauer, I, et al. (1997). The Joy of Cooking, pp. 399–402, New York: Scribner. {{ISBN|0-684-81870-1}} 3. ^{{cite book |author=Andrews, Jean |title=The peppers cookbook: 200 recipes from the pepper lady's kitchen |edition= |language= |publisher=University of North Texas Press |location=Denton, Tex |year=2005 |page=16 |isbn=1-57441-193-4 |url=https://books.google.com/books?id=_fUh4YXWPikC&pg=PA16&lpg=PA16#v=onepage&q&f=false |accessdate=2012-10-08}} 4. ^Pasilla vs. Poblano {{webarchive|url=https://web.archive.org/web/20101124000422/http://fiery-foods.com/ask-dave-faq/118-chile-varieties/1534-AskDave |date=2010-11-24 }}. Fiery-Foods.com. 5. ^Pepper, chili. CHOW. CBS Interactive. 6. ^{{cite book |author=DeWitt, Dave |author2=Evans, Chuck |title=The Pepper Pantry: Chipotle |publisher=Celestial Arts, an imprint of Ten Speed Press |location=Berkeley, CA |year=1997 |isbn=9780307824363 |url=https://books.google.com/books?id=Y_Icut0WnDsC&pg=PT12&lpg=PT12#v=onepage&q&f=false |accessdate=2012-10-08 |quote=Pasilla de Oaxaca: a variety of pasilla chile that is smoked in Oaxaca and is used in the famous mole negro.}} Further reading
2 : Chili peppers|Capsicum cultivars |
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