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Chilli Ancho Whole

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Product description

Chilli Ancho means “wide chilli” in Spanish and it is actually a dried Poblano pepper. They are a large dark purple sweet chilli that form the backbone of staple Mexican dishes such as tamales & 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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Culinary 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, hot kick, but a beautifully fruity flavour that's second-to-none.

Health benefits:

All chillis 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.

Ingredients:

100% dried Whole Ancho Chillies

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 boiling-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

Recipe/product links:

Click below or scan the QR code on the back of your product packet to find recipes and how-to-use instructions how to rehydrate chillies Jamie's Beautiful Lamb Shanks

Country of origin:

Mexico

Other names or spelling:

Wide chile, poblano chilli, Aji, Red Pepper

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