ancho chile pepper

whole
4.5
based on 2 reviews
refill
1 oz
$3
large refill
3 oz
$7
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VARIANTS
whole
powder
"Ancho" means "wide" in Spanish, which is in reference to the top-heavy shape of this pepper. Unlike poblanos—which are anchos' fresh counterparts and are harvested while still green—anchos remain on the vine until they ripen to their berry-red maturity. They are then harvested and laid out to sun dry on oak mats for up to one month. The result will be a wrinkled, deep-mahogany red (almost black) dried pepper that is slightly leathery to the touch.

Whole ancho chile peppers are often rehydrated and then used in thick sauce recipes like moles.
QUICK INFO
ancho chile pepper , whole
INGREDIENTS
Ancho chile pepper
TASTING NOTES
Mild heat, fruity, sweet/savory taste
AROMA
Fruity, sweet/savory aroma
SCOVILLE HEAT UNITS
500 - 1,500 SHU
CHARACTERISTICS
Dried ancho chile peppers are wrinkled but pliable. They are slightly leathery to the touch with a distinctive dark red color that is almost black.
PLANT PART
fruit / berry
PROCESSING / FORM
whole
BOTANICAL NAME
Capsicum annuum
ORIGIN
Mexico, United States
BOTANICAL NAME
Capsicum annuum
AKA
ancho chili
ancho pepper
dried poblano chile
dried poblano chili
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

Soak dried ancho chiles in hot water for 20-30 minutes to rehydrate these peppers. Remove the stems and seeds of the chile, these are the hottest parts of a pepper.

QUICK FACT

Most chile peppers have different names than their fresh counterparts. Ancho chiles are dried poblanos.

 
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RECOMMENDATIONS
4.5
whole
These aromatic whole dried anchos have a mild heat with fruity notes and a sweet/savory flavor.
1 oz - REFILL$3
3 oz - REFILL$7
1 oz - REFILL $3
4.8
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
5.0
powder
Along with ancho and guajillo chiles, the pasilla chile is one of the most popular types in Mexican cooking.
2 oz - JAR$11
2 oz - REFILL$10
8 oz - REFILL$34
2 oz - JAR $11
whole
Possibly smokier than chipotles, pasillas have a rich taste with earthy notes. They have a slight raisin-like aroma, are complexly layered in their flavor, and are mild in heat.
1 oz - REFILL$4
3 oz - REFILL$10
1 oz - REFILL $4
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
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REVIEWS (2)