Chili Ancho — Dried Poblano (Capsicum annuum)

Q: Do I need to remove seeds?

Optional; deseeding gives a smoother texture and slightly less bitterness and heat.

Q: Can I use ancho powder instead of whole pods?

Yes—start with 1/2 tsp per 2 cups sauce and adjust; whole pods add body and complexity.

Q: What’s the difference between ancho and guajillo?

Ancho is dried poblano (dark, raisiny); guajillo is brighter, tangier and a touch hotter.

Chili Ancho is the dried form of the poblano pepper, a cornerstone of Mexican cooking. It brings gentle warmth and deep, fruity notes to sauces, stews, and rubs—perfect when you want flavor-forward chili character without intense heat.

Common name: Ancho chili (dried poblano)
Latin name: Capsicum annuum
Family: Solanaceae
Heat (Scoville): ~1,000–2,000 SHU (mild)
Piquancy (1–10): 4/10 (guide)
Form: whole dried pods or ground powder
Color & aroma: deep red-brown; raisin, prune, cocoa, gentle smoke

Origin & Processing

Ripe poblanos are harvested, dried until pliable but leathery, then cleaned. For powder, the dried pods are destemmed and milled; seed and placenta content influences heat and bitterness.

Flavor & Aroma

Mild chili warmth with fruity, chocolaty depth and a hint of tobacco. Its sweetness balances tomatoes and rich meats and builds complexity in long-simmered dishes.

Culinary Uses & Pairings

Classic in enchilada sauces, adobo, and mole poblano. Blend with tomato for braises, stir into bean stews and rice, or add to dry rubs. Pairs beautifully with cumin, oregano, garlic, onion, cinnamon, clove, sesame, and dark chocolate.

How to Prepare Whole Pods

Toast: wipe clean; toast each side in a dry pan 10–20 s until fragrant (do not scorch).
Destem & deseed: remove stem; shake out seeds for a smoother sauce and gentler heat.
Rehydrate: soak 15–20 min in hot water; drain (reserve soaking liquid to thin sauces).
Blend: purée with aromatics and stock for silky sauces.

Dosage & Tips

Sauces: 1–2 whole anchos per 500 ml (2 cups) base.
Stews/chili: 1 rehydrated ancho per 500–750 g (18–26 oz) meat or beans.
Powder: start with 1/2 tsp per 500 ml (2 cups) sauce, adjust to taste.
Balance: a pinch of sugar or a square of dark chocolate rounds acidity in tomato sauces.

Ingredients & Allergens

Ingredients: Dried ancho chilies (Capsicum annuum).

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Store pods airtight, cool, and dark to preserve pliancy and aroma; freeze for long-term keeping. Keep powder tightly closed and away from light. Best within 12–18 months.

Substitutes & Notes

Closest swaps: guajillo (brighter, slightly hotter) or pasilla/“chile negro” (darker, more raisiny). Adjust quantities to taste.

Related Entries

Guajillo chili
Pasilla chili
Cinnamon

FAQ

Is ancho spicy?
Mild. Expect warmth and depth rather than sharp heat (~1,000–2,000 SHU).

Do I need to remove seeds?
It’s optional, but deseeding gives a smoother texture and slightly gentler bitterness/heat.

Can I use ancho powder instead of whole pods?
Yes. Start with 1/2 tsp powder per 2 cups sauce and adjust; whole pods give more body and complexity.

What’s the difference between ancho and guajillo?
Ancho is dried poblano—dark, chocolaty, raisiny. Guajillo is brighter, tangier, and a touch hotter.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Image: serving suggestion.