Chilli Ancho Whole Mild 22g-1
Chilli Ancho Whole Mild 22g-2
Chilli Ancho Whole Mild 22g-3
Chilli Ancho Whole Mild 22g-4

Chilli Ancho Whole Mild 22g

SKU: A00005 Barcode: 9342281001255

$4.99


Deeply aromatic, subtly sweet and wonderfully mild, Whole Ancho Chilli brings the soul of Mexico to your kitchen.

Ancho chilli is the dried form of the poblano pepper, transformed as it ripens into a deep, mahogany-red chilli with a rich, complex flavour and gentle warmth. Kept whole, the dried chilli retains its distinctive shape, aroma and character, ready to be toasted, soaked, blended or ground to unlock its full depth.

Expect a beautifully rounded flavour of dried fruit, earthy warmth, bittersweet cocoa and gentle smokiness, with little to no fiery heat. Naturally varying from harvest to harvest, each lot may bring subtle differences in colour, aroma and flavour, a reflection of the season and the peppers from which it is made.

With a mild heat level of approximately 500–4,000 Scoville Heat Units, Whole Ancho Chilli is prized for its flavour rather than its heat. Lightly toast the whole chillies to awaken their rich aroma, then soak and blend into mole, enchilada sauces, salsas and marinades, or grind them into your own chilli blends and rubs.

Ancho’s naturally bittersweet character also has a remarkable affinity with chocolate. Infuse whole chillies into hot chocolate or rich sauces, or remove the seeds, toast and grind the chilli to add a subtle depth to brownies, cakes and other chocolate desserts.

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Description How to Use Ingredients

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.

Toast, soak, blend or grind : Whole Ancho Chilli is wonderfully versatile and easy to incorporate into your cooking.

Toast: Gently toast whole chillies in a dry pan for 20–30 seconds on each side to awaken their deep, fruity aroma.
Soak & blend: Remove the stem and seeds, soak in hot water until softened, then blend into mole, enchilada sauces, salsas and marinades.
Grind: Toast and grind into a rich chilli powder for rub blends, sauces, stews and Mexican-inspired dishes.
Infuse: Add whole chillies to stocks, beans, braises and slow-cooked dishes to build subtle depth and warmth.
Chocolate: Blend a small amount into hot chocolate, brownies or rich chocolate sauces for a gentle, bittersweet warmth.

Tip: Remove the seeds and inner membranes for an even milder flavour, or leave some intact for added warmth.

Ancho Whole Peppers

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