Ground Ancho Pepper

Deep reddish-brown flakes with visible seeds and an aroma reminiscent of chocolate, plum, and a hint of smoke. Ancho in ground form adds texture and visual presence to dishes, while retaining the pepper's rich aromatic profile.

The spice we use

Dried Ancho (Poblano) in coarse flakes. In this form, the flesh flakes, skins, and seeds are all visible together—all contributing to the intensity and complexity of the flavor.

Botanical identity

Derived from Capsicum annuum, Poblano variety, Solanaceae family. Ancho is the dried form of Poblano and is one of the most widely used Mexican peppers in traditional cooking.

Aroma, color, and flavor

Rich, sweet aroma, with notes of chocolate, plum, and a hint of smoke. Deep reddish-brown color with visible light-colored seeds. Very low heat (1,000-2,000 Scoville)—primarily used for aroma and color.

How it's used

Ideal for pizza, pasta, tacos, enchiladas, and tomato sauces. The ground form provides visual texture to stews, soups, and moles. It can be used as a topping for yogurt, grilled meats, and fish. Due to its low heat, it is also suitable for those who cannot tolerate spicy foods.

Pairings

Combines excellently with cumin, cinnamon, garlic, and tomato in Mexican blends. With cocoa or dark chocolate, it enhances its sweet-fruity notes. Also works well with olive oil in flavored dishes.

Physical appearance

Coarse flakes in a deep reddish-brown color with visible light-colored seeds. Irregularly shaped pieces, dry texture, minimal dust.

Storage

In an airtight container, away from light, moisture, and heat. Retains aroma and color 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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