{"product_id":"mild-pepper-pasilla-bajio-seeds","title":"Mild Pepper Pasilla Bajio Seeds","description":"\u003cp\u003e'Pasilla Bajio' is the classic chilaca chile (\u003cem\u003eCapsicum annuum\u003c\/em\u003e) that dries into the richly flavored pasilla pepper of Mexican cuisine. These Pasilla Bajio pepper seeds grow into tall plants bearing long, slender 8–10 inch pods that ripen from dark green to chocolate brown, with gentle heat (about 1,000–2,500 Scoville) and deep, raisiny flavor perfect for moles and sauces.\u003c\/p\u003e\u003ch3\u003eWho it's for\u003c\/h3\u003e\u003cp\u003eIdeal for cooks who make authentic Mexican mole and sauces and want to grow and dry their own pasilla chiles.\u003c\/p\u003e\u003ch3\u003eHow \u0026amp; when to plant\u003c\/h3\u003e\u003cp\u003eStart indoors 8–10 weeks before your last frost. Sow 1\/4 inch deep in warm soil at 75–85°F; germination takes 10–21 days. Transplant after nights stay above 55°F, spacing plants 18–24 inches apart in full sun. Grow as an annual; best in USDA zones 4–11 with a long, warm season.\u003c\/p\u003e\u003ch3\u003eHarvest\u003c\/h3\u003e\u003cp\u003ePods mature in about 80–90 days from transplant. For fresh chilaca, pick dark green; for dried pasilla, let pods ripen to dark brown, then dry them fully. Harvest with scissors and pick regularly to keep plants producing.\u003c\/p\u003e\u003ch3\u003eBenefits \u0026amp; uses\u003c\/h3\u003e\u003cp\u003ePasilla Bajio is essential for mole negro, enchilada sauces, and adobos, and its dried pods add smoky, dried-fruit depth to countless Mexican dishes. Fresh chilaca pods are also good roasted and peeled.\u003c\/p\u003e\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Pasilla Bajio?\u003c\/strong\u003e\u003cbr\u003eMild—about 1,000–2,500 Scoville, gentle with rich flavor.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's the difference between chilaca and pasilla?\u003c\/strong\u003e\u003cbr\u003eChilaca is the fresh pod; pasilla is the same pepper once dried.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhen do I harvest for drying?\u003c\/strong\u003e\u003cbr\u003eLet pods ripen to dark brown, around 80–90 days, then dry them completely.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGrowing guide:\u003c\/strong\u003e New to this variety? Read our full guide, \u003ca href=\"https:\/\/organorepublic.com\/blogs\/growing-guides\/pasilla-bajio-pepper\"\u003eHow to Grow Pasilla Bajio Pepper From Seed\u003c\/a\u003e, for step by step sowing, spacing, and harvest tips.\u003c\/p\u003e","brand":"Organo Republic","offers":[{"title":"Default Title","offer_id":45012856799439,"sku":"ORIPMP_07_22","price":4.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0580\/6437\/1919\/files\/Mild-Pepper-Pasilla-Bajio-Seeds-Organo-Republic-266656029.png?v=1783373028","url":"https:\/\/organorepublic.com\/products\/mild-pepper-pasilla-bajio-seeds","provider":"Organo Republic","version":"1.0","type":"link"}