Chilli Ancho Whole – 22g


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76 In stock

76 in stock

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Product description

Chilli Ancho is a dried Poblano pepper. They are a large dark purple sweet chilli that forms the backbone of staple Mexican dishes such as tamales and red chilli beans. Its texture is wrinkled and it is a mild chilli originally from Puebla, Mexico. It has a mild fruity flavour with undertones of plum, raisin, tobacco and a slight earthy bitterness. Add Chilli Ancho Dried Whole to your dishes to impart an authentic Mexican flavour.


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Flavour Notes:

Fruity, spicy and earthy, Ancho Chillies are native to Mexico soil and add a delicious unique warmth to any dish you’re looking to add a kick to. We harvest them at their best and dry them to lock in their authentic flavour and heat. They not only add a spicy, mild kick but a beautifully fruity flavour that’s second-to-none.

Culinary Notes:

Use whole or chopped in dishes or rehydrate for 20 minutes in hot water before using. Add to your Mexican dishes like chilli con carne, taco and burrito mix or dips and salsas, or add a fruity Mexican chilli kick to a range of your favourite dishes like homemade baked beans, soups and stews.

Health Benefits:

All chillies, including Chilli Ancho, contain capsaicin which is known to have many health benefits including boosting the immune system, eliminating inflammation and helping with weight loss.


100% dried Whole Ancho Chillies

Country of Origin:


Other Names or Spelling:

Wide chile, poblano chili, Aji, Red Pepper

How to use

  • The whole dried pod can be ground in a blender (with or without the hot seeds, depending on heat preferences)
  • You can also rehydrate them by pouring hot water over them and steeping for about 20 minutes
  • They can then be added to any stew, bean or rice dish. Try adding shredded ancho chilli flakes to you next pasta dish and appreciate the depth and richness it gives the sauce without the traditional chilli heat
  • Combine with Pasilla and Mulato Mexican chilli for preparing mole sauces
  • Used as a key ingredient in moles, tamales, enchiladas, salsa, soups and any sauce that may need a bit of extra heat
  • Add it to your recipes sliced or diced

The Spice People FAQs

Whole Ancho Chilies should be stored in an airtight container in a cool, dry place away from direct sunlight to maintain their flavour and freshness.

While traditionally used in Mexican cuisine, Whole Ancho Chilies can also add flavour and depth to a variety of dishes from other cuisines, such as soups, stews, and chilli con carne.

Some popular dishes that use Whole Ancho Chilies include mole sauce, enchiladas, pozole, tamales, and salsas. They are also used in marinades for grilled meats and vegetables.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.


Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.

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