pasillan.adj.

Brit.

/pəˈsɪlə/, U.S.

/pəˈsɪlə/

Forms: 1900s– pasila, 1900s– pasilla, 1900s– pasillo.

Origin: A borrowing from Spanish. Etymon: Spanish pasilla.

Etymology: < Mexican Spanish pasilla (1926–8 or earlier) < pasa raisin (1271; < classical Latin passa : see passulate adj.), with reference to the pepper's appearance + -illa -illa suffix. Compare Mexican Spanish chiles posillos , plural (see quot. 1906 at sense B.).

Chiefly North American.

A. n.

A dried chilli pepper of a long, thin, dark-coloured variety.

ΘΚΠ

the world > plants > particular plants > cultivated or valued plants > particular food plant or plant product > particular vegetables > [noun] > fruits as vegetables > capsicum > types of

green pepper1565

case pepper1631

bird pepper1696

bell-pepper1707

goat peppera1726

bayberry1756

bird's eye pepper1829

bird's eye1842

pimiento1845

bird's eye chilli1851

paprika1851

pimento1885

datil1900

chile ancho1906

chile mulato1907

pasilla1929

jalapeño pepper1949

poblano1950

Serrano1952

chile poblano1972

1929 Jrnl. Amer. Folklore 42 183 During Holy week peeled green beans are boiled and then fried with chile pepper (pasilla and ancho).

1952 M. Rydell Mexican Cooking 6 Chilies are the fruit of solanaceas plants and vary from region to region. Most commonly used are the Ancho, Chipotle, Cuaraemeno, Guero, Jalapeno, Mulato, Pasilla, Pimiento, Piquin, Poblano and Serrano.

1981 Cook's Mag. Jan. 79/2 Jalapeno and serrano chilies are very hot but poblano..and pasillas are relatively mild.

1994 Chile Pepper Feb. 25/1 Mole poblano is traditionally made with the triumvirate of chiles anchos, pasillas, and mulatos.

B. adj.

Designating a chilli pepper of this type. Chiefly as postmodifier.

ΘΚΠ

the world > food and drink > food > additive > spice > [noun] > pepper not from Piper nigrum > types of

long peppereOE

garden ginger1526

Guinea pepper1597

Ethiopian pepper1598

chilli1662

pimiento1671

pimento1673

piment1705

capsicum1725

cayenne1756

African pepper1788

paprika1839

Negro pepper1849

Japan pepper1866

shot-pepper1890

chilli powder1898

chile ancho1906

chile mulato1907

Aleppo pepper1920

pasilla1935

mirch1951

pepperoncino1951

shishito1975

chili pepper-

1885 V. Torres Rep. 30 June in Consular Rep. Comm., Manuf. (1886) Sept. 545 The retail prices are:..chile pasilla (pepper, dried), $4.50; chile ancho (pepper, dried), $4.25 to $4.50.

1906 M. E. Southworth One Hundred & One Mexican Dishes 56 Toast ten chiles anchos (the dried pepper in the broad shape) and ten chiles posillos (the dried pepper in the thin shape).]

1935 G. L. Nelson Cooking South of Rio Grande 12 In preparing this Mole Poblano four different kinds of Mexican peppers are used viz; Chile Pasilla, Chile Chipotle, Chile Pisado and Chile Mulato.

1987 Gourmet Apr. 90/3 Grilled Gulf shrimp with roasted red peppers and angel hair pasta tossed with a pasilla chili sauce were persuasive.

2002 N.Y. Times (National ed.) 10 Mar. 16/1 Ms. de la Vega explained the fine points of distinguishing a chile ancho from a chile pasilla (the pasilla is smoked, smaller and darker).

This is a new entry (OED Third Edition, June 2005; most recently modified version published online March 2022).

单词	pasilla
释义	pasillan.adj. Brit. /pəˈsɪlə/, U.S. /pəˈsɪlə/ Forms: 1900s– pasila, 1900s– pasilla, 1900s– pasillo. Origin: A borrowing from Spanish. Etymon: Spanish pasilla. Etymology: < Mexican Spanish pasilla (1926–8 or earlier) < pasa raisin (1271; < classical Latin passa : see passulate adj.), with reference to the pepper's appearance + -illa -illa suffix. Compare Mexican Spanish chiles posillos , plural (see quot. 1906 at sense B.). Chiefly North American. A. n. A dried chilli pepper of a long, thin, dark-coloured variety. ΘΚΠ the world > plants > particular plants > cultivated or valued plants > particular food plant or plant product > particular vegetables > [noun] > fruits as vegetables > capsicum > types of green pepper1565 case pepper1631 bird pepper1696 bell-pepper1707 goat peppera1726 bayberry1756 bird's eye pepper1829 bird's eye1842 pimiento1845 bird's eye chilli1851 paprika1851 pimento1885 datil1900 chile ancho1906 chile mulato1907 pasilla1929 jalapeño pepper1949 poblano1950 Serrano1952 chile poblano1972 1929 Jrnl. Amer. Folklore 42 183 During Holy week peeled green beans are boiled and then fried with chile pepper (pasilla and ancho). 1952 M. Rydell Mexican Cooking 6 Chilies are the fruit of solanaceas plants and vary from region to region. Most commonly used are the Ancho, Chipotle, Cuaraemeno, Guero, Jalapeno, Mulato, Pasilla, Pimiento, Piquin, Poblano and Serrano. 1981 Cook's Mag. Jan. 79/2 Jalapeno and serrano chilies are very hot but poblano..and pasillas are relatively mild. 1994 Chile Pepper Feb. 25/1 Mole poblano is traditionally made with the triumvirate of chiles anchos, pasillas, and mulatos. B. adj. Designating a chilli pepper of this type. Chiefly as postmodifier. ΘΚΠ the world > food and drink > food > additive > spice > [noun] > pepper not from Piper nigrum > types of long peppereOE garden ginger1526 Guinea pepper1597 Ethiopian pepper1598 chilli1662 pimiento1671 pimento1673 piment1705 capsicum1725 cayenne1756 African pepper1788 paprika1839 Negro pepper1849 Japan pepper1866 shot-pepper1890 chilli powder1898 chile ancho1906 chile mulato1907 Aleppo pepper1920 pasilla1935 mirch1951 pepperoncino1951 shishito1975 chili pepper- 1885 V. Torres Rep. 30 June in Consular Rep. Comm., Manuf. (1886) Sept. 545 The retail prices are:..chile pasilla (pepper, dried), $4.50; chile ancho (pepper, dried), $4.25 to $4.50. 1906 M. E. Southworth One Hundred & One Mexican Dishes 56 Toast ten chiles anchos (the dried pepper in the broad shape) and ten chiles posillos (the dried pepper in the thin shape).] 1935 G. L. Nelson Cooking South of Rio Grande 12 In preparing this Mole Poblano four different kinds of Mexican peppers are used viz; Chile Pasilla, Chile Chipotle, Chile Pisado and Chile Mulato. 1987 Gourmet Apr. 90/3 Grilled Gulf shrimp with roasted red peppers and angel hair pasta tossed with a pasilla chili sauce were persuasive. 2002 N.Y. Times (National ed.) 10 Mar. 16/1 Ms. de la Vega explained the fine points of distinguishing a chile ancho from a chile pasilla (the pasilla is smoked, smaller and darker). This is a new entry (OED Third Edition, June 2005; most recently modified version published online March 2022). < n.adj.1929
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