Pasilla Bajio Pepper Seeds – Non-GMO Heirloom

chocolate brown, with gentle heat (about 1,000–2,500 Scoville) and deep, raisiny flavor perfect for moles and sauces. Who it's for Ideal for cooks who make authentic Mexican mole and sauces and want to grow and dry their own pasilla chiles. How & when to plant Start indoors 8–10 weeks before your last frost. Sow 1/4 inch deep in warm soil at 75–85°F; germination takes 10–21 days. Transplant after nights stay above 55°F, spacing plants 18–24 inches apart in full sun. Grow as an annual; best in USDA zones 4–11 with a long, warm season. Harvest Pods mature in about 80–90 days from transplant. For fresh chilaca, pick dark green; for dried pasilla, let pods ripen to dark brown, then dry them fully. Harvest with scissors and pick regularly to keep plants producing. Benefits & uses Pasilla Bajio is essential for mole negro, enchilada sauces, and adobos, and its dried pods add smoky, dried-fruit depth to countless Mexican dishes. Fresh chilaca pods are also good roasted and peeled. Growing guide: New to this variety? Read our full guide, How to Grow Pasilla Bajio Pepper From Seed , for step by step sowing, spacing, and harvest tips.