From Mexico. Ancho pasilla chiles bring mild heat and a balanced, yet complex earthy flavor that is somewhat smoky/somewhat sweet, à la raisins and plums. Indispensable in Mexican and Southwestern cuisines, you’ll find ancho pasilla chiles mildly spicy and packed with flavor. Grind them with or without their seeds, subject to your heat tolerance. If you wish to soften them before using, let them soak in water no more than 20 minutes otherwise they can turn bitter.
1,000 to 1,500 Scoville heat units