"\u30D1\u30B7\u30FC\u30E4(Pasilla)\u3001\u307E\u305F\u306F\u30C1\u30EC\u30FB\u30CD\u30B0\u30ED(Chile Negro)\u306F\u3001\u7D30\u9577\u3044\u54C1\u7A2E\u306E\u30C1\u30E9\u30AB\u3068\u3044\u3046\u540D\u306E\u30C8\u30A6\u30AC\u30E9\u30B7\u3092\u4E7E\u71E5\u3055\u305B\u305F\u3082\u306E\u3067\u3042\u308B\u3002\u9ED2\u304F\u76BA\u306E\u3088\u3063\u305F\u76AE\u304B\u3089\u3001\u300C\u5C0F\u3055\u306A\u30EC\u30FC\u30BA\u30F3\u300D\u3068\u3044\u3046\u610F\u5473\u306E\u540D\u524D\u304C\u4ED8\u3051\u3089\u308C\u305F\u3002\u6BD4\u8F03\u7684\u8F9B\u3055\u306F\u30DE\u30A4\u30EB\u30C9\u3067\u98A8\u5473\u304C\u5F37\u3044\u3002\u4E7E\u71E5\u3055\u305B\u308B\u3068\u3001\u9577\u305515-20\u30BB\u30F3\u30C1(6-8\u30A4\u30F3\u30C1)\u3001\u5E45\uFF12.5\u22124\u30BB\u30F3\u30C1(1-1.5\u30A4\u30F3\u30C1)\u306B\u306A\u308B\u3002\u30B9\u30B3\u30F4\u30A3\u30EB\u5024\u306F\u30011,000-4,000\u3067\u3042\u308B\u3002 \u751F\u306E\u3082\u306E(\u30C1\u30E9\u30AB)\u306F\u3001\u9577\u3055\uFF12\uFF10\u30BB\u30F3\u30C1(9\u30A4\u30F3\u30C1)\u306B\u306A\u308A\u3001\u637B\u308C\u305F\u5F62\u3092\u3057\u3066\u3044\u308B\u304C\u3001\u4E7E\u71E5\u3055\u305B\u308B\u3068\u637B\u308C\u306F\u307B\u307C\u306A\u304F\u306A\u308B\u3002\u5B8C\u719F\u3055\u305B\u308B\u3068\u3001\u6697\u3044\u7DD1\u8272\u304B\u3089\u6697\u3044\u8336\u8272\u306B\u306A\u308B\u3002 \u30A2\u30E1\u30EA\u30AB\u5408\u8846\u56FD\u3067\u306F\u3001\u751F\u7523\u8005\u3084\u8CA9\u58F2\u8005\u304C\u3057\u3070\u3057\u3070\u3001\u3088\u308A\u5E45\u5E83\u306E\u7A2E\u3067\u3042\u308B\u30DD\u30D6\u30E9\u30CE\u3068\u6DF7\u540C\u3059\u308B\u3053\u3068\u304C\u3042\u308B\u3002"@ja . . "Pasilla"@en . . "El chile pasilla es un tipo de chile seco con la piel oscura y arrugada. Junto con el chile ancho/poblano y el guajillo, son los chiles secos m\u00E1s usado en la cocina mexicana. Se muele para hacer una amplia variedad de salsas, como la salsa borracha, as\u00ED como moles y adobos, entre otros.\u200B Se cultiva chilaca/pasilla principalmente en Aguascalientes, Guanajuato, Jalisco, Nayarit, Oaxaca y Zacatecas.\u200B"@es . . . . . . . . "Pasilla ist eine Zuchtform der Paprika-Art Capsicum annuum, welche vor allem in Mexiko angebaut wird und deren Fr\u00FCchte zusammen mit den Paprikasorten Ancho oder Poblano (bzw. Mulato, in getrockneter Form) ein wichtiger Faktor der dortigen K\u00FCche sind. Oftmals werden auch nur die getrockneten Fr\u00FCchte Pasilla genannt, die frischen Fr\u00FCchte werden zum Teil als Chilaca bezeichnet."@de . . . . . . "Pasilla"@de . "\uCE60\uB77C\uCE74\uACE0\uCD94(\uC2A4\uD398\uC778\uC5B4: chile chilaca \uCE60\uB808 \uCE60\uB77C\uCE74[*])\uB294 \uC7AC\uBC30\uC885 \uACE0\uCD94\uC774\uB2E4. \uB9D0\uB9B0 \uAC83\uC740 \uD30C\uC2DC\uC57C\uACE0\uCD94(chile pasilla \uCE60\uB808 \uD30C\uC2DC\uC57C[*]) \uB610\uB294 \uB124\uADF8\uB85C\uACE0\uCD94(chile negro \uCE60\uB808 \uB124\uADF8\uB85C[*])\uB77C \uBD80\uB978\uB2E4."@ko . "Pasilla est une vari\u00E9t\u00E9 de piment de l'esp\u00E8ce Capsicum annuum. Le pasilla est la forme s\u00E8che du long et \u00E9troit piment , relativement doux (1000 \u00E0 2000 sur l'\u00E9chelle de Scoville). Aux \u00C9tats-Unis, les producteurs et \u00E9piciers utilisent souvent \u00E0 tort le mot pasilla pour le poblano, qui est une autre et plus grande vari\u00E9t\u00E9 de piment, dont la forme d\u00E9shydrat\u00E9e est appel\u00E9e ancho. Le pasilla est notamment utilis\u00E9 dans la pr\u00E9paration de sauces et de potages. Ils sont vendus entiers ou en poudre principalement au Mexique, aux \u00C9tats-Unis et au Royaume-Uni."@fr . . . . . "Pasilla est une vari\u00E9t\u00E9 de piment de l'esp\u00E8ce Capsicum annuum. Le pasilla est la forme s\u00E8che du long et \u00E9troit piment , relativement doux (1000 \u00E0 2000 sur l'\u00E9chelle de Scoville). Aux \u00C9tats-Unis, les producteurs et \u00E9piciers utilisent souvent \u00E0 tort le mot pasilla pour le poblano, qui est une autre et plus grande vari\u00E9t\u00E9 de piment, dont la forme d\u00E9shydrat\u00E9e est appel\u00E9e ancho. Le pasilla est notamment utilis\u00E9 dans la pr\u00E9paration de sauces et de potages. Ils sont vendus entiers ou en poudre principalement au Mexique, aux \u00C9tats-Unis et au Royaume-Uni."@fr . "\uCE60\uB77C\uCE74\uACE0\uCD94"@ko . . . . . . . "Pasilla"@en . . "The pasilla chile (/\u02CCp\u0251\u02D0\u02C8si\u02D0j\u0259/ pah-SEE-yuh) or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species Capsicum annuum. Named for its dark, wrinkled skin (literally \"little raisin\"), it is a mild to hot, rich-flavored chile. As dried, it is generally 6 to 8 inches (15 to 20 cm) long and 1 to 1+1\u20442 inches (2.5 to 3.8 cm) in diameter. The fresh narrow chilaca can measure up to 9 inches (230 mm) long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature."@en . . . . . . . . . "El chile pasilla es un tipo de chile seco con la piel oscura y arrugada. Junto con el chile ancho/poblano y el guajillo, son los chiles secos m\u00E1s usado en la cocina mexicana. Se muele para hacer una amplia variedad de salsas, como la salsa borracha, as\u00ED como moles y adobos, entre otros.\u200B En su forma fresca se llama chilaca. Se cree que su nombre se debe a que, cuando se seca, se arruga como una uva pasa. En algunas regiones, como Michoac\u00E1n o Baja California, tambi\u00E9n se lo conoce como chile negro y, en Veracruz, como chile prieto.\u200B No se debe confundir con el , ni tampoco con el poblano o ancho, llamado \u00ABpasilla\u00BB en Colima.\u200B Se cultiva chilaca/pasilla principalmente en Aguascalientes, Guanajuato, Jalisco, Nayarit, Oaxaca y Zacatecas.\u200B"@es . . . "The pasilla chile (/\u02CCp\u0251\u02D0\u02C8si\u02D0j\u0259/ pah-SEE-yuh) or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species Capsicum annuum. Named for its dark, wrinkled skin (literally \"little raisin\"), it is a mild to hot, rich-flavored chile. As dried, it is generally 6 to 8 inches (15 to 20 cm) long and 1 to 1+1\u20442 inches (2.5 to 3.8 cm) in diameter. The fresh narrow chilaca can measure up to 9 inches (230 mm) long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature. In the United States, producers and grocers sometimes incorrectly use \"pasilla\" to describe the poblano, a different, wider variety of pepper, the dried form of which is called an ancho."@en . . . . "\u30D1\u30B7\u30FC\u30E4"@ja . . . . . . "Chile pasilla"@es . . "\u30D1\u30B7\u30FC\u30E4(Pasilla)\u3001\u307E\u305F\u306F\u30C1\u30EC\u30FB\u30CD\u30B0\u30ED(Chile Negro)\u306F\u3001\u7D30\u9577\u3044\u54C1\u7A2E\u306E\u30C1\u30E9\u30AB\u3068\u3044\u3046\u540D\u306E\u30C8\u30A6\u30AC\u30E9\u30B7\u3092\u4E7E\u71E5\u3055\u305B\u305F\u3082\u306E\u3067\u3042\u308B\u3002\u9ED2\u304F\u76BA\u306E\u3088\u3063\u305F\u76AE\u304B\u3089\u3001\u300C\u5C0F\u3055\u306A\u30EC\u30FC\u30BA\u30F3\u300D\u3068\u3044\u3046\u610F\u5473\u306E\u540D\u524D\u304C\u4ED8\u3051\u3089\u308C\u305F\u3002\u6BD4\u8F03\u7684\u8F9B\u3055\u306F\u30DE\u30A4\u30EB\u30C9\u3067\u98A8\u5473\u304C\u5F37\u3044\u3002\u4E7E\u71E5\u3055\u305B\u308B\u3068\u3001\u9577\u305515-20\u30BB\u30F3\u30C1(6-8\u30A4\u30F3\u30C1)\u3001\u5E45\uFF12.5\u22124\u30BB\u30F3\u30C1(1-1.5\u30A4\u30F3\u30C1)\u306B\u306A\u308B\u3002\u30B9\u30B3\u30F4\u30A3\u30EB\u5024\u306F\u30011,000-4,000\u3067\u3042\u308B\u3002 \u751F\u306E\u3082\u306E(\u30C1\u30E9\u30AB)\u306F\u3001\u9577\u3055\uFF12\uFF10\u30BB\u30F3\u30C1(9\u30A4\u30F3\u30C1)\u306B\u306A\u308A\u3001\u637B\u308C\u305F\u5F62\u3092\u3057\u3066\u3044\u308B\u304C\u3001\u4E7E\u71E5\u3055\u305B\u308B\u3068\u637B\u308C\u306F\u307B\u307C\u306A\u304F\u306A\u308B\u3002\u5B8C\u719F\u3055\u305B\u308B\u3068\u3001\u6697\u3044\u7DD1\u8272\u304B\u3089\u6697\u3044\u8336\u8272\u306B\u306A\u308B\u3002 \u30A2\u30E1\u30EA\u30AB\u5408\u8846\u56FD\u3067\u306F\u3001\u751F\u7523\u8005\u3084\u8CA9\u58F2\u8005\u304C\u3057\u3070\u3057\u3070\u3001\u3088\u308A\u5E45\u5E83\u306E\u7A2E\u3067\u3042\u308B\u30DD\u30D6\u30E9\u30CE\u3068\u6DF7\u540C\u3059\u308B\u3053\u3068\u304C\u3042\u308B\u3002"@ja . . "Two pasilla chiles"@en . . "\uCE60\uB77C\uCE74\uACE0\uCD94(\uC2A4\uD398\uC778\uC5B4: chile chilaca \uCE60\uB808 \uCE60\uB77C\uCE74[*])\uB294 \uC7AC\uBC30\uC885 \uACE0\uCD94\uC774\uB2E4. \uB9D0\uB9B0 \uAC83\uC740 \uD30C\uC2DC\uC57C\uACE0\uCD94(chile pasilla \uCE60\uB808 \uD30C\uC2DC\uC57C[*]) \uB610\uB294 \uB124\uADF8\uB85C\uACE0\uCD94(chile negro \uCE60\uB808 \uB124\uADF8\uB85C[*])\uB77C \uBD80\uB978\uB2E4."@ko . . . . . . . . "Pasilla ist eine Zuchtform der Paprika-Art Capsicum annuum, welche vor allem in Mexiko angebaut wird und deren Fr\u00FCchte zusammen mit den Paprikasorten Ancho oder Poblano (bzw. Mulato, in getrockneter Form) ein wichtiger Faktor der dortigen K\u00FCche sind. Oftmals werden auch nur die getrockneten Fr\u00FCchte Pasilla genannt, die frischen Fr\u00FCchte werden zum Teil als Chilaca bezeichnet."@de . "Capsicum annuum"@en . . . . . . . . . . . . "3983"^^ . . "Pasilla"@fr . "1079304142"^^ . . . "2361328"^^ . . . . "Pasilla"@en . .