Ancho Chilli

Ancho chillies are dried poblano peppers, a mild to medium-hot variety native to Mexico. They are typically sun-dried or mechanically dried, which concentrates their flavour and gives them a dark, wrinkled appearance. The drying process also imparts a smoky, slightly sweet, and fruity taste.

Ancho chillies are used to add a rich, complex flavour and mild heat to a variety of dishes. They are a staple in Mexican cuisine, often found in moles, chilli con carne, marinades, and rubs. Manufacturers use them in spice blends, sauces, and snacks to provide a distinctive smoky and fruity chilli note.

Ancho chilli is a food ingredient, not a food additive, and is not assigned an E-number. It is a source of vitamins and minerals, including vitamin A and iron. Like other chilli peppers, it contains capsaicin, the compound responsible for the heat sensation. While some research explores the potential health effects of capsaicin, such as its antioxidant properties, evidence at typical dietary intakes is not conclusive for significant health benefits or risks. Regulatory bodies have not set specific intake limits for ancho chilli as a food ingredient.