Ancho Chile Powder

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This dark burgundy ancho chile powder would make for a daring rouge. Ladies, please refrain. Keep the sweet-n-spicy awesomeness in your food.

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Headstrong and vigorous the poblano chile is full of flavor and jumps at the chance to be stuffed with cheese and baked, or dredged in cornmeal and deep fried. Yet, just like people, a chile pepper becomes more serious, more thoughtful, and much more wrinkled with age. The ancho is a wizened poblano.

A mildly hot chile pepper, the ancho focuses its energies, not on heat but its sugar content, which lends to its raisin-y taste. A bit smoky and possessing a bitterness reminiscent of baker’s chocolate the ancho is a welcome addition to stews, soups, and – toasted and ground – a secret weapon in any chocolate dessert.

When ground into a powder: the ancho chile powder becomes best for adding to rubs, to spice blends for chile con carne, or blitzed with a bit of butter and rubbed onto grilled ears of corn. We also like adding a ½ teaspoon of it to chocolate desserts.

Additional Info

Country of OriginPeru
Shelf Life2 Years
Scoville Heat Scale1,000–2,500
Handling / StorageStore in a cool, dry place.
CuisineCajun, Caribbean, Latin American, Mexican, Southwestern American
Product StylePowder
QualitiesGluten-Free, Kosher Parve, Non-GMO
Basic PreparationReady to use as is. Follow recipe as instructed; please note that 1 tablespoon of Ancho Powder is equivalent to 1 Whole Ancho Chile.
Recommended ApplicationsAncho Powder is a great addition to enchiladas, stir-fry, soups, salsas, or sauces. Frequently used as a substitute for Guajillo Powder or Pasilla Negro Powder, due to the very similar heat and flavor profile. May also be sprinkled over fish or poultry prior to grilling for a unique flavor.
IngredientsDried ancho chiles.


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