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 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.
Ancho chilli is packed with antioxidants, dietary fibe and vitamins A, C, and K. It can help with skin issues like psoriasis, disorders like diabetes, and auto-immune diseases like arthritis. Like all peppers, ancho chili has capsaicin, technically an irritant that has several health benefits which include pain relief, appetite suppression and blood sugar control.
Ancho chilli can be used dried or rehydrated, whole or ground. It can be blended with other spices or vegetables to make a base for a stew or soup, or it can be ground and incorporated into spice rubs and marinades before cooking or used as a seasoning sprinkled on top of cooked food.
Allergens: May Contain Soy, May Contain Cereals Containing Gluten, May Contain Milk, May Contain Sulphites, May Contain Tree Nuts, May Contain Other Tree Nuts, May Contain Peanuts, May Contain Sesame, May Contain Gluten, May Contain Egg
Storage: For long lasting freshness, store in an air-tight container and in a cool, dark place.