We as human love to experiment with the food and curious nature of ours has led us to a lot of delicious discoveries that are an important part of our cuisines all across the world now.
That is not all, and culinary arts experts are still trying new combinations every coming day to ensure that they are getting just the perfect taste on their dishes that they might be looking to prepare.
There are a lot of spices with tangy taste to them and those sensations are simply the best that you can get on any food for your taste buds.
There are a lot of different pepper and spices in the world and they are mostly coming from green plants when dried or are used fresh. Pasilla and Poblano are two such vegies that are being used for spicing up the food, and are certainly the right organic thing to be added in your kitchen.
They are quite common and often mistaken for each other at times. That is why you need to understand the key differences between them so that you can follow the recipes precisely and not mess anything up at all. So, the differences that you need to know and understand are:
Pasilla vs Poblano
Pasilla
To start with the Pasilla, or Pasilla Chile, it is basically a dried form of the Chilaca chili pepper. It comes from the Capsicum Annum Species of the chilly and is milt-to-hot chili so you don’t need to worry much about using it in any of the dishes that you might be preparing if you don’t like it much spicy.
The main thing to know about the Pasilla is that it needs to be dried in order to have the right texture. The fresh one can be up to nine inches, but once dried it can easily shrink to 6 to 8 inches and is not much in the diameter either.
The twisted shape is also there on the fresh ones which gets lost upon drying so there is not much that you can do to recognize the dried Pasilla. Pasilla Chile is mostly produced in the US and once harvested, it is dried to bring it to the form that you can use in the dishes that you are trying to prepare.
Pasilla is an important part of the Mexican and US cuisine, and it can be used with a wide variety of dishes such as Duck, Turkey, Lamb, Garlic, Oregano and even honey for those sweetish dishes with the balanced hotness that you might be trying to be preparing.
They are being sold in all sorts of forms including whole and powdered in the supermarkets across Mexico, US and UK and you can use them accordingly for all the different sorts of cooking needs that you might have. Not only that, but you can also get them in other parts of the world if you know where to shop from.
Poblano
Poblano is another type of chili that is sometimes sold by the sellers in supermarket as Pasilla. It is quite different, and a wider variety of pepper that doesn’t necessarily has to be dried. It is named Poblano as it is originated in the state of Puebla, Mexico.
The dried form of Poblano is called Ancho, but that is not quite popular as the pepper is pretty thick in side and that is why it is used commonly as fresh most of the times. The best thing is that they are not hot, and the heat is pretty low on these ones. That is why they are often used as salad dressing and eaten raw as well.
They grow on the bush and the fruit can easily grow to 2 to 3 inches wide and 3 to 6 inches long. It has a capsicum like texture on it as well, but not the same shape as it got more volume around it.
We know Mexican cuisine is well-known for its spices and hotness and you get a plenty of that with the Poblano with a distinctive tangy edge on all sorts of dishes including meat, BBQ and a lot more. This is simply one of the best chilly that you can use as both fresh and dried and are going to have the right texture that you seek.