With mild heat, deep chocolaty-raisin flavor and notes of tobacco, ancho chilies are actually dried poblanos. Finely ground, this dark chile powder adds depth, distinctive flavor and color to moles, enchilada sauces, adobo, taco seasoning and the beloved pot of chili.
- Tasting Notes Sweet, Bitter, Fruity, Piquant, and Vegetal
- Pairs Well With Stews, grilled meat, tacos
- Special Tips To get the most from ground ancho, add early in the cooking while sautéing your onions. This allows the flavor to bloom and create a deep base for hotter chilies.
- Botanical Name Capsicum annuum
- Contains Ground ancho.
- Heat Level Mild
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