Deep red and translucent, the dried pulla (also known as puya), pronounced POO-yuh, is elongated and slightly curved. Tapering to a point and about three to four inches in length, its thin flesh has a light fruity flavor with a slight hint of licorice. Its medium-pungent heat is dusty, dry and quite intense. Scoville units: 6 (5,000-15,000)

Nutritional Value

Dried pullas contain vitamin A, C, the B vitamins and significant amounts of iron, thiamine, niacin, magnesium and riboflavin. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.

Serving Ideas

May be added directly to a recipe or rehydrated by soaking in hot water for 10 minutes. For more flavor, roast for three to four minutes in 250-degree oven. Delicious in stews, soups, dips, chutneys, casseroles, cooked vegetables, and as a seasoning for salsas and sauces. Give warmth to meat and poultry dishes with this dried chile. Add flavor to breakfast burritos, tortilla soup and to fish entrees.

Geography/History

This chile has been the hot topic of a heated debate among chile experts in deciding whether the pulla chile is a form of the guajillo, mirasol or de arbol chile. It is widely believed that the dried pulla chile derives from the small broths of a Chilaca before they reach maturity. Pulla chiles thrive in the Central Valley of Mexico, the Mexico City region.

Seasons/Availability

Dried pulla chile peppers are typically available year round.