From Poblano to Ancho
Mexico is home to a fascinating tradition of chillies changing names as they transform. Fresh poblano peppers become anchos when dried; fresh jalapeños become chipotles when smoked; and chilacas become pasillas when dried. Each transformation reveals an entirely new character from the same fruit.
Ancho is a perfect example: what begins as a fresh green poblano becomes darker, sweeter and more complex through drying. As a whole dried chilli, it offers the cook an ingredient full of possibilities, one that can be toasted, softened, blended or ground to build layers of rich Mexican-inspired flavour.
A versatile pantry essential for adding depth, gentle warmth and rich, bittersweet character to both savoury and sweet dishes.