Pasilla / Chili ChilacaPasilla (pronounced pah-SEE-yah; literally "little raisin") refers to more than one variety of chili pepper in the species Capsicum annuum. A true pasilla is the dried form of the long and narrow chilaca pepper. However, in the United States producers and grocers often incorrectly use pasilla to describe the poblano, a different, wider variety of pepper whose dried form is called an ancho.
Poblano chiles AKA Pasillas are of the species, Capsicum annuum, and the the fruit of the pepper plant, which is also known as a pod. Poblano chiles are cultivated as a fresh market pepper, canned and dried.
Poblano chiles are one of the most complexly flavored mild to medium heat chiles. The Poblano pepper is a mild to hot chile with a hotness measured in the Scoville scale at 1,000 to 2,000 heat units. At their peak ripeness, their elongated, heart shaped, curved and contorted pod is glossy, deep green and thick. The pepper contains a cotton-textured membrane laden with small white seeds. When cut, the pepper's aromas reveal a preview of its flavors: spicy, earthy, rich and bright. Cooking the pepper brings out more flavor profiles, offering depth and undertones both smoky and savory. Aged and dried forms of Pasillas become significantly warmer and develop more depth in flavor.
Applications
The Poblano is almost always cooked vs. raw. Cooking the pepper reveals the Poblano's greatest qualities. Poblanos should be fire roasted to obtain the most optimal flavor and texture. Though they are ubiquitously stuffed with rich creamy cheese sauces, black beans, potatoes, seafood, eggs and pork and often fried, they can also be eaten with the simple addition of olive oil and sea salt. Poblanos pair well with other pepper flavors such as guajillo and chipotle, herbs such as cilantro, epazote and oregano, earthy flavors such as mushrooms, and cheeses such as feta, gorgonzola and pecorino. Cooked Poblanos can be preserved by freezing them in an air tight container, extending their shelf-life by approximately six months.
Health Benefits of Chili Chilaca
Chilli peppers have amazingly high levels of vitamins and minerals. Just 100 g provides (in % of Recommended daily allowance), 240% of vitamin-C (Ascorbic acid), 39% of vitamin B-6 (Pyridoxine), 32% of vitamin A, 13% of iron, 14% of copper, 7% of potassium, but no cholesterol.
Chili pepper contains impressive list of plant derived chemical compounds that are known to have disease preventing and health promoting properties.
Chillies contain health benefiting an alkaloid compound in them, capsaicin which gives strong spicy pungent character. Early laboratory studies on experimental mammals suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. It also found to reduce LDL cholesterol levels in obese individuals.
Fresh chili peppers, red or green, are rich source of vitamin-C. 100 g fresh chilies provide about 143.7 mcg or about 240% of RDA. Vitamin C is a potent water soluble antioxidant. It is required for the collagen synthesis in the body. Collagen is the main structural protein in the body required for maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps body protect from scurvy; develop resistance against infectious agents (boosts immunity) and scavenge harmful, pro-inflammatory free radicals fro the body. helps remove harmful free radicals from the body.
They are also good in other antioxidants like vitamin A, and flvonoids like beta carotene, alpha carotene, lutein, zeaxanthin, and cryptoxanthins. These antioxidant substances in capsicum helps to protect body from injurious effects of free radicals generated during stress, diseases conditions.
chiliesChillies contain good amount of minerals like potassium, manganese, iron, and magnesium. Potassium in an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme superoxide dismutase.
Chillies are also good in B-complex group of vitamins such as niacin, pyridoxine (vitamin B-6), riboflavin and thiamin (vitamin B-1). These vitamins are essential in the sense that body requires them from external sources to replenish.
Read More at Wikipedia.
Recipes using Chili Chilaca see
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