Ancho is a dried poblano chilli with a deep, well-balanced heat, and is one of the most-used chillies in Mexican cooking.
Description & Use: There are literally hundreds of different chillies, all of which descend from the original ones discovered by the Spanish when they found the Americas. Prior to this chillies were unknown to the rest of the world. The warming bite and delicious capsicum taste of chilli was warmly embraced by nearly every nation on earth, thus we find some form of capsicum or chilli in nearly every cuisine. Dried chillies have a very different flavour to fresh ones, as upon drying a caramelization of the sugars takes place which creates a delicious, robust taste not found in fresh chillies, in the same way a sun-dried tomato has a more complex flavour profile than a fresh one.
Chilli Ancho: A dried poblano chilli with a deep, well-balanced heat, and is one of the most-used chillies in Mexican cooking.
Use in casseroles and whenever a mild heat and delicious fruity flavour is desired.
Heat level: 4 out of 10. Traditionally used in making the famous ‘mole’ sauce.
Produce of Mexico packed in Australia.
