Pasilla Chili Powder - A Fairly Mild, Yet
Flavourful Blend of Pasilla Peppers and Spices

You're going to need some dried pasilla peppers if you want to make authentic pasilla chili powder. Handily, they are easily available online nowadays for those folk who don't grow their own or have a local store that sells them...

...These are a gorgeous looking pepper, deep purple, almost black in colour with a rich flavour and mild to medium heat and typically 6 to 8 in (15 to 20 cm) in length. And for those who are interested in the heat rating, they measure 1000-3999 SHU on the Scoville scale. (See the bottom of the page for links to more of my recipes)

Ingredients: (makes about 8-9 tablespoons)

3-4 dried pasilla peppers
1 tbsp cumin seeds
1 tbsp allspice berries
2 tsp smoked paprika powder (or regular paprika)
2 tsp black peppercorns
2 tsp fenugreek seeds
2 tsp ajwain seeds (optional)
1 tsp garlic powder
1 tsp turmeric powder
2 tsp salt (see note 2)

tbsp = tablespoon
tsp = teaspoon


  • Chop the peppers into smallish pieces. Remove and discard any stems (or just grind the stems like I do)
  • Grind these pepper pieces along with the allspice berries, salt, peppercorns, cumin, fenugreek, and if using, the ajwain seeds
  • Once ground sieve into a bowl
  • Finally, add the turmeric, garlic and paprika powders to the bowl. Combine thoroughly

Store your pasilla powder in an airtight jar, in a cool place and out of direct sunlight. Use within 3 months.

Note: You can dry toast the pepper pieces, peppercorns, allspice berries, cumin, and fenugreek seeds prior to grinding and combining. The heat really brings out the most fabulous flavours and aromas and is recommended. Click here for tips on this. (Link opens in new window)

Note 2: I do recommend using a good quality salt: sea/rock/flakes etc as they're less processed and therefore supposedly healthier. However you can use regular table salt (I sometimes do) if that's all you have available. OR, if you're on a low salt diet, reduce the amount used or leave it out completely.

Ingredient Note:
 I recommend using as many whole ingredients as you can when making this blend. However, if you don't have whole available you can simply use pre-ground powders and reduce the amounts the recipe requires by half. For example, for 2 teaspoons of whole fenugreek seeds you would use 1 teaspoon of pre-ground fenugreek. Reduce any others you don't have whole by half as well and stir in with any other powders when making.

Pasilla chili powderPasilla Chili Powder

A Step-by-Step Instructional Video

Here's a video of how I made a version of the above pasilla chili powder. The ingredients may be slightly different but the process is exactly the same.
If you enjoyed it, you can click the subscribe button in the bottom
right corner in the video, OR click the link below the video...

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Why You Should Make Your Own Chili Mix

Of course it's convenient to pop to the store and pick up a jar of commercial chili spice mix; but here's why I recommend you make your own...

  • Tons more flavour than commercial mixes that will be added to your home cooking
  • Not keen on a certain ingredient? As you decide what is added, you can swap for one you enjoy or, simply leave the one you don't like out completely
  • Store-bought blends may contain bulking ingredients: corn flour, processed salt and husks for example
  • Whilst there will be a best before date, it's unlikely there is a manufacturing date. It may have been sitting in a warehouse for months prior to sitting on a store shelf for more months. The longer a blend was made the more flavour it loses
  • No artificial colours, additives or preservatives. And If you're able to get hold of organic ingredients your pasilla chili powder will be free of pesticides and GMO's!

After Making Your Homemade Pasilla Chili Powder Recipe You May Enjoy...

Chili Seasoning - A Tasty,
Spicy Blend of Peppers
and Spices

An All-Purpose Chili Mix
With Spicy Yet Subtle

Curry Powder Collection 
For Authentic Indian 

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