The ancho chilli pepper is the dried version of the almost ripe poblano pepper from Puebla, Mexico. Ancho is one of the holy trinities of chilies used in authentic Mexican mole sauces. It is very versatile and adds a beautiful smokey note, with an almost sweet and chocolatey flavour. Heat level is mild to medium hot.

Ancho chilli powder is about 1,000 – 1,500 scoville heat units.

Scoville heat units, also known as SHU is simply a measurement of the number of times capsaicin needs to be diluted by sugar-water.

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