>Right now I've got some pasilla chiles drying to make into powder. I'm >curious how the taste compares to the ancho powder I made. Anyone else >try making powders from the less volatile chiles? I make green powder from my own green Pasillas (Chilacas), red-brown powder from purchased Pasillas, Anchos and Mulatos. Pasillas are usually slightly hotter than Anchos, Mulatos in-between. All work well. Tom