Product Description
PURPOSE
WHAT IS IT?
Chile ancho (“wide chile”) is the dried edition of the poblano, a mild chili pepper, (1000-1500 SHU). To be specific, it’s the dried version of the ripe version of the poblano pepper. Mature pepper pods grow to a length of 3-6 inches, becoming dark. They are then dried, “wide.” In the Mexican variant of Spanish, ancho means “wide.”
EXPERIENCE
A very mild chile, the ancho is all about its sugar content. A tad smoky, the dried powder is a bit bitter, like a baker’s chocolate, with a hint of the sweetness of the pasilla. While poblanos tend to be minimally pungent/spicy, occasionally, and unpredictably, they can have significant levels of heat. Different peppers from the same plant have been reported to vary substantially in Scoville units.
CULINARY GEOGRAPHY
TRADITIONAL USES
- Added to chocolate recipes;
- Ancho Chile Soup’
- Elotes - Mexican street corn;
- Salsa de Chile Ancho
IMPROVISATIONAL ‘RIFFS’
- Stacked chicken ‘anchiladas’;
- The depth in my Chicken-Mango-Cashew salad, served in lettuce cups;
- Ancho & Manchego roasted tomatoes;
- Ancho sardines and beans - Adds a little flavor pop to my cold salad on greens.
THE BACKSTORY
A Dominican nun, Sister Andrea de la Asuncion, at Santa Rosa Convent, in Puebla, Mexico is said to have first dried the poblano pepper, sometime during the 1500’s. For a special occasion, she created the first mole, in honor of a visiting viscount, from Spain. A box of then chipotle chiles, smoked jalapeños, was brought to the convent. Access to them was limited, so she began lightly smoking the more available poblano peppers, which became the first “ancho” chiles.
AKA
- English: Ancho chile pepper (powder)
- Spanish: Chile ancho (en polvo)
- French: Piment ancho (en poudre)
- Portuguese: Pimenta ancho (em pó)
- Italian: Peperoncino ancho (in polvere)
- German: Ancho-Chilipulver
- Dutch: Ancho-chilipoeder
- Swedish: Ancho-chilipulver
- Norwegian: Ancho-chilipulver
- Danish: Ancho-chilipulver
- Finnish: Ancho-chilijauhe
- Polish: Papryczka ancho (w proszku)
- Czech: Ancho chilli (prášek)
- Slovak: Ancho chilli (prášok)
- Hungarian: Ancho chili (por)
- Romanian: Pudră de ardei iute ancho
- Bulgarian: Анчо лют пипер (на прах)
- Greek: Πιπεριά ancho (σε σκόνη)
- Russian: Перец чили анчо (порошок)
- Ukrainian: Перець чилі анчо (порошок)
- Serbian / Croatian / Bosnian: Ancho čili (u prahu)
- Slovenian: Ancho čili (v prahu)
- Turkish: Ancho biber tozu
- Arabic: بودرة فلفل أنتشو
- Hebrew: אבקת צ’ילי אנצ’ו
- Persian (Farsi): پودر فلفل آنچو
- Hindi: एंचो मिर्च पाउडर
- Urdu: آنچو مرچ پاؤڈر
- Bengali: আঞ্চো মরিচ গুঁড়ো
- Tamil: அஞ்சோ மிளகாய் பொடி
- Thai: ผงพริกอันโช
- Vietnamese: Bột ớt ancho
- Indonesian: Bubuk cabai ancho
- Malay: Serbuk cili ancho
- Chinese (Simplified): 安乔辣椒粉
- Chinese (Traditional): 安喬辣椒粉
- Japanese: アンチョチリパウダー
- Korean: 안초 고추가루
- Swahili: Unga wa pilipili ancho
- Amharic: አንቾ ቺሊ ፓውደር
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