Chilaca
Heirloom pepper · Capsicum annuum
- Breeding
- Heirloom
- Growth habit
- -
- Days to maturity
- 80-100 days
- Fruit
- brown
- Weight
- -
- Bred by
- -
Also known as
| Name | Kind | Note |
|---|---|---|
| Pasilla | Shared name (ambiguous) | Pasilla is the dried chilaca. It is also used in California for dried poblano, which is ancho, so the label points at two different chiles depending on where you buy it. |
| Chile Negro | Synonym |
Commonly confused with
These are different varieties. A name shared between them does not make them the same seed.
- different variety
Pasilla de Oaxaca
Both are sold as pasilla; the Oaxacan one is a different chile, smoked, and the central Mexican one is dried chilaca.
Origin & history
A long, dark, twisting Mexican chile eaten fresh in Michoacán and central Mexico. Dried, the same pod is sold as pasilla, and almost nobody outside Mexico encounters it under its fresh name.
Measurements
| Measurement | Value | Context |
|---|---|---|
| Days to maturity | 80-100 days | |
| Scoville heat | 1,000-4,000 SHU | |
| Pod length | 15-25 cm |
Traits
Disease resistance
No documented disease resistance, typical of heirlooms and older open-pollinated varieties. See pepper diseases for the cultural playbook that fills the gap.
Related varieties
- heirloom
Baklouti
80-95 days
- heirloom
Byadgi
80-110 days
- heirloom
Chimayó
70-90 days
- heirloom
Costeño Amarillo
80-100 days
- heirloom
Dixon
70-90 days
- heirloom
Erjingtiao
80-100 days
Explore all pepper varieties · compare any two · when to plant it where you are
Sources & References
Evidence: 1 source, all commercial catalogs. No independent reference documents this variety yet.
- Baker Creek Heirloom Seeds catalog · Baker Creek Heirloom Seed Co., Seed Catalog