ancho chile pepper

powder
5.0
based on 3 reviews
shaker jar
2 oz
$5
refill
2 oz
$4
large refill
8 oz
$12
view packaging
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.
QUICK INFO
ancho chile pepper , powder
INGREDIENTS
Ancho chile pepper
TASTING NOTES
Ancho chile pepper has a gentle spicy heat that lingers. The pepper's complexity also offers a well-rounded savory note.
AROMA
Sweet and mild spicy; slightly smoky. Notes of plum, raisin, tobacco.
SCOVILLE HEAT UNITS
500 - 3,000 SHU
CHARACTERISTICS
Deep brick-red color.
USAGE
Southwestern and Tex-Mex cuisines.
PLANT PART
fruit / berry
PROCESSING / FORM
powder
BOTANICAL NAME
Capsicum annum
ORIGIN
Mexico
BOTANICAL NAME
Capsicum annum
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.

 
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RECOMMENDATIONS
4.8
mild
blend
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$14
2 oz - JAR $6
4.9
ground
This highly aromatic spice is pungent and earthy in flavor. An essential spice in Mexican, Indian, and North African cooking.
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$12
2 oz - JAR $6
5.0
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 - JAR$6
2 oz - REFILL$5
8 oz - REFILL$14
2 oz - JAR $6
2 oz - JAR$11
2 oz - REFILL$10
8 oz - REFILL$34
2 oz - JAR $11
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$14
2 oz - JAR $6
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REVIEWS (3)