Chiles, Whole Ancho

A dried version of poblano peppers, the have an earthy, raisiny flavor a low heat level, making them a wonderful base for mole, chili, soup, and braised meats.
Also available as Ground


Spice Region
Inline map mexico

The outer flesh has a sweet, rich, raisin-like flavor that is often associated with the flavor of chili dishes; the heat is found in the inner veins of the pepper. When purchasing the whole pod, you have the advantage of being able to separate the two distinct flavors. You can take the hot seeds out or leave them in, depending on your heat preferences, before grinding the whole dried pod in a blender. You are able to bring the dried Ancho peppers "back to life" by pouring boiling hot water over them and steeping for about 20 minutes.

Recipes featuring this spice

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