Please note: we will be rebooting shortly. If your session is interrupted we will be right back!
Chile, Ancho, Ground
Anchos are the sweetest of all dried chiles. Also known as poblano when fresh, they are only a 1 on heat scale of 1 to 10. Anchos are the most commonly used chile in their native Mexico, long used to thicken sauces and spice up tamales. The dark rich color of the whole chile isn’t lost in the grinding. In fact, the rich burgundy color of ground ancho can be found in many spice blends.
Indian tribes would string together chiles and tie them to the sides of their canoes to keep away evils in the water.
Use in mole, stews, chili, and rice and beans. Also great on eggs, potatoes, pork and chicken, anchos are good for more than just Spanish style foods.
Purchase bottle refills (in bags):
Chiles anchos are native to Mexico.
Chile, Ancho, Ground Recipes
The following recipes use Chile, Ancho, Ground.
“While I have purchased real cinnamon before, your Ceylon cinnamon was the freshest I have seen and the difference between it and the standard cassia was easy to smell and taste. It also made our luggage smell great!”