Made from dried poblano peppers, ancho is the sweetest and most popular chili used in Mexican dishes. Drying brings out the poblanos’ sweet and fruity elements, concentrating them to yield a complex flavor profile with notes of tobacco and dried fruits. The resulting ancho pods are a leathery red-brown with a heat level of about 3-5 on the 1-10 scale. Chopped, pureed or ground, ancho enhances salsa, soups, enchiladas and any sauce that needs a mild heat, such as mole.
Ingredients
Ancho Chili
Origin
Unknown
Tips for Success
Adds a mild, sweet, and smoky flavor to various dishes, including sauces, stews, rubs, and Mexican-inspired recipes.
FAQ
How old are these spices?
We purchase what we need every year right after the spices are harvested. These spices are as fresh as you can get. They are not sitting in a warehouse for multiple years. The oldest spices we carry will be one year old compared to the commodity market which warehouses spices for 10+ years before selling them to you.
Are these spices certified organic?
Unfortunately we do not have any certifications at this time but most of our spices are organically grown and all of them are non gmo. Each ingredient can be traced back to its origin. Email support@spicetribe.com for any questions.
