Ancho Chilli – A Classic of Mexican Flavour
A Brief History of the Ancho Chilli
The Ancho Chilli is one of Mexico’s most iconic dried chillies, known for its rich, complex flavour and deep red colour. Originally the fresh Poblano pepper, it becomes an “Ancho” once dried — a name that means "wide" in Spanish, referencing its broad shape. Indigenous to central Mexico, poblano peppers have been cultivated for centuries, and drying them for preservation has long been part of traditional food preparation.
Used by the Aztecs and passed down through generations, the Ancho is a key part of the "Holy Trinity" of Mexican dried chillies — alongside Pasilla and Mulato — especially in classic mole sauces. Its mild heat and sweet, raisin-like flavour made it a staple in pre-Hispanic and colonial Mexican cuisine, and it continues to be a favourite in homes and restaurants across Mexico today.
Flavour Profile & Heat Level
Ancho chillies are celebrated for their sweet, fruity flavour with hints of raisin, plum, fig and smoky berry, paired with a gentle warmth. There’s often a subtle earthy depth that rounds out the taste, making it ideal for balancing heat and sweetness in a dish.
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Heat Level: Mild
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Scoville Rating: 1,000 – 2,000 SHU
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Flavour Notes: Sweet, fruity, slightly earthy, dried berry
Culinary Uses of Ancho Chilli
The Ancho is incredibly versatile. It can be used whole, rehydrated, ground into powder, or blended into sauces. Its thick, fleshy skin makes it ideal for slow cooking, allowing it to release layers of flavour.
Popular uses include:
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Mole sauces – An essential ingredient for deep, complex Mexican moles
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Soups & stews – Adds warmth and sweetness to chilli con carne, pozole, and bean dishes
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Marinades & rubs – Ground Ancho works beautifully in spice blends for meat, especially pork and beef
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Tacos & enchiladas – Enhances fillings and sauces without overpowering heat
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Homemade hot sauces – Pairs well with other mild to medium chillies for balanced blends
Try blending Ancho with cumin, garlic, and smoked paprika for a delicious seasoning that works across cuisines.
Tips for Using Ancho Chillies
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To rehydrate: Soak in hot water for 15–20 minutes before blending into sauces.
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To grind: Toast lightly in a dry pan to release oils, then grind for a smoky-sweet powder.
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To store: Keep in an airtight container in a cool, dark place for long-lasting flavour.
Why Buy Ancho Chillies from CHILLIESontheWEB?
Not all Ancho chillies are created equal. In Mexico, chillies are graded by quality — the finest being Primero or Grande, followed by Medio, and finally the lowest simply called Ancho. Many sellers offer the lower grades, which are often smaller, broken or lack flavour.
At CHILLIESontheWEB, we source only the top-grade Ancho chillies, ensuring you get the richest flavour, boldest aroma, and best texture every time. Sourced direct from trusted growers in Mexico, our Ancho delivers authentic taste and quality you can rely on — perfect for professional kitchens and passionate home cooks alike.