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Database of Chilli Pepper Varieties


PASILLA BAJIO

Species: Annuum | Origin: Mexico | Heat: Mild


When fresh, this pepper is called 'Chilaca' it is also known as 'Chile Negro' or Mexican Negro. These 8 to 10 inch long cylindrical peppers are thin walled and start off dark green before ripening to dark brown (75-80 days). They have less than 250 Scoville units and are mainly used dried for their rich, smoky flavoring in sauces. Plants are tobacco mosaic virus (TMV) resistant.


2005 Tomato Growers Supply Company
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