Ancho chillies sit at the mild end of the spectrum of chilli heat – with a distinctive sweet, smokiness that's impossible to replicate. It’s Mexico’s favourite chilli and is the backbone of traditional mole sauces, and meat rubs as well as authentic flavour in chilli con carne and Mexican hot chocolate.
An Ancho Chilli actually starts its life as a ripe, green Poblano Pepper before the aging and drying process turns it into a dark, leathery ancho chilli. It’s possible to cook with whole dried anchos at this point (by dry-frying, soaking and blending) – but by using a pre-ground chilli powder, you can easily add a pinch to a dish at a moment’s notice.
Try a pinch of ancho and squeeze of lime with shellfish, gumbo and fish tacos. It’s a great addition to Cowboy Beans, sweet potato mash and barbecue rubs and – if you’re feeling decadent then whip-up a batch of Ancho Butter for melting over steaks and shellfish.
ALSO KNOWN AS: ancho poblano, capsicum annuum
We import our Ancho Chillies seeds from Mexico, where the hot sun and late harvest allow the flesh to take on a concentrated, raisin-sweet fruitiness.
Ancho Chilli Powder should be stored in a dark, airtight container, to prevent them from losing their beautiful dark colour and chilli-sweet flavour.
The ingredient capsaicin, which is found in chillies, is thought to boost the metabolism, burn calories and satiate appetites. Studies also indicate that eating spicy foods on a regular basis may reduce mortality rates, for more information click HERE.