The color of the pasilla negro can range from dark aubergine to black (in fact, "negro" is the Spanish word for "black"). The flavor is dark, rich, and rather luxurious. It's often described as chocolaty, or tasting of prunes and raisins. In fact, it's considered one of the most flavorful chiles of all and one that likes to stand in the spotlight of a recipe. For traditional mole recipes, the pasilla negro is part of the "Holy Trinity" of chiles; the other two being the ancho and the mulatto.
The powdered form can be added to beans and chilis. However, this powder may be at its best in compound butters and slathered over corn or biscuits. In addition, consider adding a teaspoon of it to ground turkey or beef to make for some of the best burgers you've ever had.
