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Ancho
(Ahn-cho) Chile (Capsicum Annuum) powder (35 mesh) is made from
grinding whole Anchos, seeds and pod both. Ancho powder is 100 pure
to provide an authentic flavor. Grown in Mexico, Anchos are common
to Mexican and Southwestern cooking. Anchos have a mild, sweet,
fruity flavor. Dried Ancho has a dark, brick red to mahogany color
and ranges from 3 to 5 on a heat scale of 1 to 10. Ancho is the most
commonly used dried chile in Mexico. An Ancho is a dried Poblano
Pepper and often is mislabeled as a Pasilla or Mulato pepper. Anchos
can be used as a substitute for Guajillo or Pasilla Negro and visa
versa. These chiles have the same heat range and flavor profile.
Ancho, Pasilla and Guajillo form the Holy Trinity of chiles used to
prepare traditional mole sauces. Scoville units are 1,500 to 3,000.
Suggested Use:
Great in sauces, salsa and soups, add directly to the cooking liquid
along with other spices. Use in stir fry, or sprinkled over poultry
or fish before baking or grilling. Spritzing popped popcorn with
water and then tossing with a bit of chile powder is a great and
different snack. |
