An indispensable ingredient for traditional Mexican mole sauces, the ancho can also be reconstituted and stuffed. These dried ancho chili pods have mild fruit flavor with tones of coffee, liquorice, tobacco, dried plum, and raisin, with a little woodiness.
The ancho is a dried sweet chili, with mild to medium heat (3), a dark mahogany color, and an orange-red cordovan tint when held up to the light.
The dried Ancho chili pods are wrinkled, with broad shoulders (ancho means wide in Spanish) tapering to a round end, measuring 3-5 inches in length and 2-3 inches across the shoulders. With medium-thick flesh, it is at its best when very flexible and aromatic.
The ancho chile is in fact a dried poblano, and is the most commonly used dried sweet chili in its native Mexico.
Origin: Mexico
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Best Cocoa Ever
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Our favourite cocoa
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