Ancho Chillies Ground

Ancho chillies, or Poblano chillies, originate from Mexico. Each dried, brick red chilli is 4–5 inches long and 3 inches wide then ground into a fine powder.

The chillies are sweet, smoky and fruity in flavour with notes of tobacco, liquorice and coffee. Hints of plum and raisin can also be detected within the flavour. Due to their mild taste, the chillies can add a subtle warmth to stews, meat rubs and sauces. They have a Scoville heat rating ranging from around 1,000 to 2,000 units — milder than jalapeños but hotter than bell peppers.

Ancho, Pasilla and Mulato chillies are the ‘holy trinity’ of Mexican cuisine and used to make authentic mole sauce. We also use Ancho in our fierce Chilli Powder.

The wonderfully rich flavour of this chilli irresistibly enhances the flavour of chocolate. Try adding to brownies, cakes, or hot chocolate! If you’re feeling guilty about all that chocolate, just remember that these chillies are a good source of vitamins A, C, and E, as well as potassium and dietary fibre. Because chillies contain capsaicin, they’re also great for relieving pain and boosting metabolism.

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