4 oz - Mexico

The most commonly used chile in Mexico, the ancho is in fact a dried poblano chile. With a mild to medium heat, these are a dark mahogany color, with an orange-red cordovan tint when held up to the light. The ancho is one of the sweetest of the dried chiles.

This excellent dark ancho powder has a mild fruit flavor with tones of coffee, liquorice, tobacco, dried plum, and raisin, with a little woodiness.

Chef John Howie uses this in his Texas Style Chili.