Dry chili Ancho

Ancho is a dry version of ripe poblano chili. It comes from Mexico and is less spicy. It is most commonly used as a ground spice in Mexican cuisine. 

Ancho chiles can be reconstituted by soaking them in warm water, or they can be ground up or crushed and added to a recipe in that fashion. Ancho chiles have a deep red color and a wrinkled skin. Sweet and smoky with a flavor slightly reminiscent of raisins, their heat is mild to medium-hot.

You could also use a spice grinder to grind dried ancho chiles into a powder to use in spice rubs or for making mole, enchilada sauce, and chili.

Heat:

2/10

Origin:

Mexico