Ancho pepper powder

Dark reddish-brown powder with a deep earthy color and an aroma resembling dried fruit and chocolate. Ancho is the dried form of the Poblano pepper — one of the most famous Mexican peppers, with very low heat and an exceptionally rich aromatic profile.

The spice we use

Dried and ground Ancho chili (Poblano) into a fine powder. The Poblano is allowed to fully ripen (red-dark), then slowly dried — this process creates the characteristic chocolate and prune notes. The result is a powder with a deep reddish-brown color and an exceptionally complex profile.

Botanical identity

Derived from the Capsicum annuum Poblano variety, Solanaceae family. "Ancho" means "wide" in Spanish — referring to the wide shape of the dried fruit. It is one of the most widely used peppers in Mexican cuisine, a key ingredient in traditional mole sauces.

Aroma, color and taste

Rich, sweet aroma, with notes of chocolate, prune, and a slight smokiness. Deep reddish-brown color, almost mahogany. Very low heat (1,000-2,000 Scoville) — Ancho is essentially non-spicy and is used mainly for its aroma and color.

How it is used

It is a key ingredient in mole negro and mole poblano, in enchiladas, tamales, pozole, and chili con carne. In meat rubs, it adds depth and color without heat. It also works excellently in soups, marinades, and tomato sauces to add complexity. It also pairs well with chocolate desserts and Mexican-style hot chocolate.

Combinations

It combines with cumin, cinnamon, nutmeg, and cloves in Mexican moles. With cocoa or dark chocolate, it brings out its fruity notes. With garlic, onion, and tomato, it forms base sauces for rich meat dishes.

Physical appearance

Fine powder in a deep reddish-brown color, almost mahogany. Uniform texture, intensely stains anything it touches. Its color is darker and earthier than common paprika.

Storage

In an airtight container, away from light, moisture, and heat. Retains its aroma well under proper conditions for several months.

Precautions

Belongs to the Solanaceae family (Capsicum annuum). Suitable for individuals sensitive to heat due to very low capsaicin content. During pregnancy, consult a doctor before regular use in large quantities.

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