ancho, ground

Heat Level: Scoville Heat Units: 500 - 3,000 SHU

Ancho Ground, derived from the dried Poblano pepper, is a culinary gem embodying the essence of Mexican cuisine. Known as "wide chile" in Spanish, it presents a broad, inviting appearance with a deep brick-red hue highlighted by dark orange tints. This chile marvels with its complexity of flavors — a delightful blend of fruity notes intertwined with hints of coffee, licorice, tobacco, and raisins. Registering a mild heat range of 500 to 3,000 Scoville Heat Units, it offers a gentle warmth that enhances dishes without overpowering them. Ancho Ground is not just an ingredient; it's a journey through the rich tapestry of Mexican culinary traditions, making it an indispensable element for a myriad of recipes.

Mole Creation: Blend Ancho Ground into traditional Mole sauces to impart depth and a subtle sweetness.

Mexican Chili: Use it as a primary spice in Mexican chili recipes for an authentic, rich flavor.

Enriching Sauces: Stir into tomato-based sauces for pasta or pizza to add a nuanced complexity.

Soups and Stews: Incorporate into soups and stews, especially those with beans or lentils, for a warm, earthy undertone.

Marinades for Meats: Mix with olive oil and spices to create marinades for meats like chicken, beef, or pork.

Baked Goods: Experiment by adding a pinch to chocolate-based baked goods like brownies or chocolate cakes for an unexpected twist.

Vegetarian Dishes: Sprinkle over roasted vegetables or tofu for a flavor enhancement that's both subtle and robust.

Ingredients: ground ancho chile pepper