PASILLA FLORPasilla chili, also known as Pasilla Negro, is a dried chili pepper commonly used in Mexican cuisine. It is a mild to medium hot chili pepper with a rich, complex flavor profile. Here are some key characteristics of pasilla peppers: Appearance: Pasilla peppers have a dark, wrinkled skin that ranges from dark brown to almost black. The thin walls of the chili make it easier to dry. They are known for their earthy, smoky and slightly sweet taste. They have a more complex flavor compared to some other chili varieties, making them a popular choice for adding depth to sauces, stews, and mole dishes. Pasilla peppers are considered mild to medium hot, with a Scoville Heat Unit (SHU) range of about 1,000 to 2,500. While they do provide some heat, it's generally less intense than hotter types of chili like jalapeños or serranos. It's worth noting that the level of hotness of chili peppers can vary, and individual peppers within the same variety can have slightly different levels of spiciness. The SHU range listed is a general guideline for pasilla peppers. ANCHO Ancho chili is a dried poblano pepper and is one of the most used dried chilies in Mexican cuisine. Ancho chilies are dried, large and flat with wrinkled, dark reddish brown to almost black skin. They are usually about 3 inches wide and 4 to 5 inches long. Ancho chili has a mild, sweet and slightly fruity taste with undertones of plums, raisins and tobacco. They are less spicy than some other chili varieties, making them a popular choice for adding flavor without overwhelming heat. Ancho chilies have a mild to medium level of heat, ranging from 1,000 to 2,000 Scoville Heat Units (SHU). This makes them milder than jalapeños and other hotter peppers and contributes to the overall flavor of the dish rather than heat. They are often used in combination with other chilies to create depth and complexity of flavor. Ancho chilies can also be rehydrated and used in marinades or meat rubs, and can be blended into a smooth puree. Ancho chilies are versatile and widely appreciated for their rich flavor and mild heat, making them a staple in many cuisines that include Mexican and Southwestern cooking.