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The pasilla chile or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species ''Capsicum annuum''. Named for its dark, wrinkled skin and pronounced ''pah-SEE-yah'' (literally "little raisin"),〔Rombauer, I, et al. (1997). ''The Joy of Cooking'', pp. 399–402, New York: Scribner. ISBN 0-684-81870-1〕 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. In the United States, producers and grocers often incorrectly use 'pasilla' to describe the poblano, a different, wider variety of pepper, the dried form of which is called an ancho.〔(Pasilla vs. Poblano ). ''Fiery-Foods.com''.〕〔(Pepper, chili ). ''CHOW''. CBS Interactive.〕 ==Use== Pasilla 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. They are sold whole or powdered in Mexico, the United States, and the United Kingdom. Pasilla de Oaxaca is a variety of smoked pasilla chile from Oaxaca used in ''mole negro''. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Pasilla」の詳細全文を読む スポンサード リンク
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