Chilaca Pepper

Capsicum annuum
Chilaca peppers at the UMass Research Farm in August of 2008 (Photo by Zoraia Barros)

Chilaca peppers at the UMass Research Farm in August of 2008 (Photo by Zoraia Barros)

Latest Update: 
March 1, 2017

Introduction

Peppers are an essential component of Mexican cuisine with an amazing diversity of different types (Aguilar-Rincón, 2010). Figure 1 shows a list of 64 different types peppers used in Mexico and in which regions of Mexico they are most popular (Diversidad de Chiles en Mejico). In the United States, it would be useful to know which regions of Mexico the customers originate from. This would provide both a sense of the types of peppers they use in their cuisine and a sense of the markets that serve Mexican customers could supply those peppers. 

Chilaca peppers are a very dark green pepper that are called chile negro or pasilla chile when dried. They are most commonly used in sauces when dried.

Chilcas are a mildly hot pepper, measuring 1,000 to 1,500 Scoville units.

Figure 1. Diversidad de Chiles en Mejico. Integrantes de la Red Chile. SAGARPA, which is the Secretariat of Agriculture, Livestock, Rural Development, Fisheries and Food, similar to the United States Department of Agriculture
Chilaca peppers for sale at a market in Queens New York in 2007. (Photo by Frank Mangan)

Production

For information on production and management of Chilacas, refer to the New England Vegetable Management Guide and click on "pepper".

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