ancho chile pepper

powder

4.9

Based on 16 reviews

portion

0.35 oz

50¢

shaker jar

2 oz

refill

2 oz

large refill

8 oz

$12

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VARIANTS

whole

powder

Although ancho chiles are dried poblano pepper, they taste much earthier than their fresh counterparts. To become anchos, poblano peppers are allowed to ripen on the vine and then are dried and harvested, giving them a rich, smoky quality along with their mild sweet heat.

Popular in Mexican, Tex Mex, and southwest US. Often used in thick sauces: adobe, mole, enchilada.

RECIPES

Gimblett Gravels

A Mezcal Cocktail Recipe

a cocktail recipe using:

fleur de sel, paprika (smoked), ancho chile pepper, cinnamon sticks, cloves

by Risa Weaver-Enion

Vegan Queso Dip

a snack / dip / spread recipe using:

ancho chile pepper, chili powder, himalayan salt

by Kayla Blydenburgh

Chili Mango Sorbet

a sweet treat recipe using:

ancho chile pepper, pasilla chile pepper, cayenne chile pepper, cinnamon, ginger root, cloves, paprika

by Rena Sak

QUICK INFO

ancho chile pepper , powder

INGREDIENTS

Ancho chile pepper

TASTING NOTES

Mild heat with sweet, smoky undertones; hints of raisin and coffee

AROMA

Rich, fruity scent reminiscent of dried plums and subtle smokiness

SCOVILLE HEAT UNITS

500 - 3,000 SHU

CHARACTERISTICS

Deep reddish-brown, powder

PAIRINGS

Ideal with tomatoes, garlic, cumin, oregano, and chocolate; complements meats like beef and pork

SUBSTITUTIONS

Mulato or pasilla chile powders for similar flavor profiles; guajillo chile powder for a slightly spicier alternative

USAGE

Incorporate into sauces, salsas, or marinades; use as a seasoning for meats, vegetables, and stews

PLANT PART

fruit / berry

PROCESSING / FORM

powder

BOTANICAL NAME

Capsicum annuum

ORIGIN

Mexico

BOTANICAL NAME

Capsicum annuum

AKA

ancho chili
dried poblano chile
dried poblano chili
ancho pepper

The Capsicum annuum plant produces the pepper fruit that is a common source of many spices that range in heat and flavor: paprikas, chiles, and cayennes all are derived from variations of this pepper plant.

The burning sensation of 'spicy heat' from these peppers is from the capsaicin the plant contains. Capsaicin is a chemical compound that stimulates and then decreases pain signals in the body. It is an irritant and will affect any tissue with which it has direct contact. Despite this, many people seek out and enjoy its flavor and the sensation it provokes.

Fresh Capsicum annum peppers have many familiar names: bell, jalapeño, poblano, guajillo, etc. Once dried, the name of the pepper often changes: the chilicaca becomes pasilla; poblano becomes ancho; morita jalapeño becomes chipotle.

CONFUSIONS

It's chill
In the 17th century Spanish-speaking Mexicans adopted the Aztec name for spicy peppers: chilli (Nahuatl language). At that time they modified it to its current spelling of chile, this moniker has also been adopted by the Spanish-language influenced American Southwest.

Exported and anglicized in the 17th century it ironically appears again spelled as chilli in English texts of that age. Americans simplified this to chili, with a single "l". In the early 1800s the popular frontier dish "chili" was concocted and the spice blend marketed to make this favorite at home was called chili powder. Today it contains a blend of spices which often includes cumin, oregano, paprika and one or two different types of ground chile peppers.

In culinary circles in the U.S. it has become practice to defer to the Spanish spelling when referring to a single pepper variety. Chili with an "i" ending is reserved for the spice blend.

USAGE HINT

Ancho chile pepper is inherently mild in heat, to enhance the sweeter fruiter side of this powder try using with cinnamon or allspice.

QUICK FACT

Most chile peppers have different names than their fresh counterparts. Ancho chiles are the dried versions of ripened and dried poblanos.

other

RECOMMENDATIONS

4.9

chili powder

mild

blend

The mild heat of this chili powder blend allows all these spices to declare themselves nicely without being too overt.

0.35 oz - PORTION$0.50

2 oz - JAR$6

2 oz - REFILL$5

0.35 oz - PORTION $0.50

ADD TO CART

4.9

cumin seed

ground

This highly aromatic spice is pungent and earthy in flavor. An essential spice in Mexican, Indian, and North African cooking.

0.32 oz - PORTION$0.50

2 oz - JAR$6

2 oz - REFILL$5

8 oz - REFILL$12

0.32 oz - PORTION $0.50

ADD TO CART

4.9

guajillo chile pepper

powder

Powdered dried guajillo chiles have layered flavor notes that add complexity to dishes without overpowering them. This chile's powder is sweet and fruity with a mild heat. Used frequently with ancho and pasilla chiles in Mexican cooking.

2 oz - REFILL$5

8 oz - REFILL$14

2 oz - REFILL $5

ADD TO CART

5.0

pasilla chile pepper

powder

Along with ancho and guajillo chiles, the pasilla chile is one of the most popular types in Mexican cooking.

0.35 oz - PORTION$0.50

2 oz - JAR$11

2 oz - REFILL$10

8 oz - REFILL$34