Ancho Chile Powder

Botanical Name: Capsicum annuum ‘Poblano var. Ancho’

Flavor: Fruity, Earthy, Sweet, Smoky, Raisin-y, Chocolatey

Heat Level: Mild - 1,000 to 2,000 SHU (Scoville Heat Units)

Origin: Mexico

Use With: Beef, Chicken, Pork, Fish, Seafood, and Vegetables

Description: Also known as the Mulato Pepper, the Ancho Chile is simply the dried version of the red, ripe, Poblano Pepper which, in its fresh, green (unripe) form is the most popular chile used in Mexican and Southwestern cooking. Ancho Chiles are not hot but richly flavorful and are commonly found in both sweet and savory dishes where they add their dark, rich color and complex, fruity, earthy, sweet, and smoky flavor with pleasant, mild heat. complex bright, earthy, fruity, slightly tart flavor with a moderate heat to foods of all types. Ground into a deep, rich, reddish-brown colored powder with a mild heat level of 1,000 to 2,000 Scoville units (about one third to one half that of a Jalapeño) but with an incredible amount of flavor that is a welcome addition to almost any dish.

Suggested Uses:

An essential ingredient for authentic Mexican cooking but can be used anywhere that you would use ‘Cayenne’, ‘red chile powder’, ‘red pepper’, ‘crushed red pepper’, ‘pepper flakes’, or any variety of dried chile powder for a mild yet flavorful substitution

• Use to make traditional Mole, Birria, Carne Asada, Chile Colorado, Carnitas, Tamales, Enchilada sauce, Ranchero sauce, and much, much, more…
• Add it to marinades, sauces, dry rubs, soups, stews, dressings, dips, vegetables, and grilled meats
• Add to your chili, burgers, meatballs, or meatloaf for wonderful smoky flavor
• Sprinkle over scrambled eggs, smashed potatoes, pizza, or popcorn
• Pairs exceptionally well with chocolate so, add it to brownies, cookies, fudge, or hot chocolate
• Use it anywhere you can imagine!