Pasilla Apaseo Seeds

The Pasilla Apaseo chilli plant stands out as a must-have for those seeking to add depth and complexity to their culinary creations.

Originating from Oaxaca, Mexico, the Pasilla Apaseo is a traditional heirloom variety known for its rich, smoky flavour and mild heat. The name “Pasilla” translates to “little raisin” in Spanish, referencing the dark, wrinkled appearance of the dried pods. These chillies are a staple in Mexican cuisine, particularly in the preparation of mole sauces and other savoury dishes.

To cultivate thriving Pasilla Apaseo plants, begin by sowing seeds indoors during late winter (August). Use seed trays filled with a quality seed-starting mix, and maintain a consistent soil temperature of 21–27°C to encourage germination, which typically occurs within 8–18 days.

Once seedlings develop their first true leaves and the risk of frost has passed (usually by early November), harden them off over two weeks before transplanting outdoors. Choose a sunny location that receives at least 6–8 hours of direct sunlight daily.

For commercial growers, consider using black plastic mulch to retain soil warmth and moisture, which is particularly beneficial in cooler regions. Ensure proper spacing of 45–60 cm between plants to allow for adequate air circulation and growth.

Pasilla Apaseo plants thrive in well-draining, fertile soil with a pH between 6.0 and 7.0. Incorporate organic compost to enrich the soil and promote healthy root development. Regular watering is essential, especially during dry spells, but avoid waterlogging, as these plants have shallow roots susceptible to rot.

As the plants grow, they may reach heights of up to 1.2 metres, producing an abundance of slender, dark green pods that mature to a rich brown. Support may be necessary to prevent branches from breaking under the weight of the fruit. Mulching around the base helps retain soil moisture and suppress weeds.

Regularly inspect your plants for signs of pests or diseases, and take prompt action to address any issues, ensuring a healthy and productive crop.

Pasilla Apaseo chillies are typically ready for harvest 70–85 days after transplanting. The pods can be picked when they are dark green for a milder flavour or allowed to ripen to a deep brown for a richer, smokier taste.

Use sharp scissors or pruning shears to harvest the peppers, cutting the stem just above the fruit to avoid damaging the plant. Regular harvesting encourages continued fruit production throughout the season.

Handle the peppers gently to prevent bruising, and store them in a cool, dry place if not using immediately. For long-term storage, consider drying the chillies to preserve their unique flavour.

Pasilla Apaseo chillies are known for their mild heat, ranging from 1,000 to 1,750 Scoville Heat Units (SHU). This gentle spiciness makes them an excellent choice for those who prefer a subtle kick without overwhelming heat.

Their smoky, earthy flavour with hints of cocoa and dried fruit complements a variety of dishes, from sauces and stews to salsas and marinades. The mild heat also makes them suitable for family meals, appealing to a wide range of palates.

By incorporating Pasilla Apaseo chillies into your garden, you can enjoy the benefits of homegrown peppers that add both flavour and visual appeal to your culinary creations.

While Pasilla Apaseo plants are relatively hardy, they can be susceptible to common pests such as aphids, spider mites, and whiteflies. Regularly inspect the undersides of leaves for signs of infestation, such as yellowing or sticky residue. Introducing beneficial insects like ladybirds can help control pest populations naturally.

Diseases such as anthracnose, caused by the fungus Colletotrichum capsici, can affect the fruit, leading to dark, sunken lesions. To prevent this, avoid overhead watering, ensure proper spacing for air circulation, and remove any infected plant material promptly.

Practising crop rotation and maintaining garden hygiene are effective strategies to minimise the risk of pests and diseases, ensuring a healthy and productive Pasilla Apaseo crop.

Pasilla Apaseo chillies are a versatile ingredient in the kitchen, adding a smoky depth to a variety of dishes. Commonly dried, they are a popular addition to mole sauces, salsas, and stews.

Fresh Pasilla Apaseo can be chopped and added to soups, chilli con carne, or stuffed with cheese and herbs for a delicious appetiser. They also pair well with meats, beans, and vegetables, making them a staple in Mexican cuisine.

For a unique twist, try incorporating dried Pasilla Apaseo into chocolate-based desserts or spice blends, providing a subtle heat and complex flavour profile. The possibilities are endless, making Pasilla Apaseo a must-have for culinary enthusiasts.