I also highly recommend this short video ( Principal Component Analysis (PCA) clearly explained (2015)) to help understand the basis of the approach. Both pasilla and poblano peppers are commonly used in soups and sauces. Pasilla peppers are often used in Mexican-style soups like pozole, while poblano peppers are commonly used in creamy sauces like mole poblano. Salsas and Relishes

On the other hand, the green Pasilla pepper ranges from 1,500 to 2,000 on the Scoville scale. This makes it hotter than Poblano, but it’s still milder than most chili peppers made in Mexico. 3. Appearance Pasilla chiles are considered mild at 250 to 2500 on the scoville heat scale. To put this into context, jalapeño peppers range between 2500 to 8000 SHU. This means the hottest pasilla chile is similar to the mildest jalapeño. Today, anchos and pasillas are produced mainly in Central Mexico, particularly in Guanajuato and Jalisco; Chihuahua and Zacatecas also rank high in ancho production. The ancho is used in many classic Mexican dishes including in the red sauce for enchiladas and in red posole; pasillas are a vital ingredient in Oaxacan moles. Which is easier to find fresh? Poblanos can also be dried and they are known as anchos. This is one of the main reasons why people and even the stores have the tendency to confuse them with Pasilla peppers, although they are completely different. How do Poblano peppers look? When it comes to their appearances in commercial products, ancho peppers win this one easily. Not only are whole anchos and ground ancho powder widely available, but they also get used in many commercially sold sauces and seasoning pastes. Anchos are often the prominent pepper — usually the only chili — in the classic American -style chili powder seasoning.

Pasilla Peppers vs. Ancho Peppers

Poblano and pasilla peppers are great dietary fiber sources; one poblano and pasilla peppers contain 3.67g and 1.88g of dietary fiber, respectively. Vitamins Capsaicin is studied to have various beneficial effects on health 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12): A 100g of poblano and pasilla provide 281 and 345 calories, respectively. Consequently, one poblano provides 48 calories, whereas one pasilla provides 24 calories. Protein Next, fry the chiles one at a time. Place one chile in the hot oil. Press down slightly with a spatula to flatten in the oil. Cook until the chile just begins to change color and inflates. Flip and repeat this process for the second side, cooking each chile for about 5-10 seconds per side. When it comes to culinary uses, both pasilla and poblano peppers are incredibly versatile and can be used in a wide range of dishes. Here are some of the most common uses for these peppers: Soups and Sauces

Both peppers are part of the chili family , but we can only compare the two when Poblano is turned into dried chili anchos. Poblano and pasilla peppers show health-promoting properties due to their high capsaicin, antioxidant, dietary fiber, mineral, and vitamin contents. IntroductionAmong the many health benefits, the Pasilla chile contains Vitamin B6, which improves memory and cognitive function and helps control homocysteine levels for better heart health [ source]. A Pasilla chile registers between 1,000 and 2,500 on the Scoville scale— the measurement of spiciness in peppers noted as Scoville Heat Units (SHU). The Pasilla pepper rating means it’s a little warm, but not hot.