Capsicum annuum
Ancho - Scoville, Taste & Uses
Ancho peppers are dried, ripened poblanos. They are broad, wrinkled, and smell like raisins and cocoa. Flavor stays sweet and earthy with mild heat between 1,000 and 2,000 SHU. Mexican citizens blend anchos into mole poblano, tamale sauces, and marinades for carne asada. Toasting awakens chocolate notes, while soaking softens the pods for blending. Because they are thick, anchos yield body to sauces and soups. Gentle sweetness, mole essential - honored by the Ministry of Hearth Spice. Ancho typically measures 1,000-2,000 SHU (Mild). Shows up across Mexico, Puebla in condiments, pickles, and marinades. Toast anchos, soak, then blend into mole poblano, enchilada sauce, or pozole rojo. Stuff rehydrated peppers with cheese for ancho rellenos. Grind into powder for chili con carne and rubs. Pair with chocolate, nuts, seeds, and dried fruit for complex sauces. They also enrich soups, beans, and braised meats. See sauces using Ancho
Also known as: Dried Poblano, Ancho Chile
Species
Capsicum annuum
Heat
Flavour
Mild, Sweet, Earthy, Rich, thick-walled
Origin / Regions
Mexico, Puebla
Colour / Shape
Dark reddish-brown when dried
Pod size
10-12 cm long, 6-7 cm wide
Try it in the wild
Get sauces featuring Ancho
3 European small-batch sauces - flavour, fire and occasionally a bit of chaos, in a box.
Sauces Using Ancho
Explore how makers use Ancho across styles and regions.
We have not logged sauces featuring Ancho yet.
Flavour & Aroma
Ancho peppers are dried, ripened poblanos. They are broad, wrinkled, and smell like raisins and cocoa. Flavor stays sweet and earthy with mild heat between 1,000 and 2,000 SHU. Mexican citizens blend anchos into mole poblano, tamale sauces, and marinades for carne asada. Toasting awakens chocolate notes, while soaking softens the pods for blending. Because they are thick, anchos yield body to sauces and soups. Gentle sweetness, mole essential - honored by the Ministry of Hearth Spice.
Toast anchos, soak, then blend into mole poblano, enchilada sauce, or pozole rojo. Stuff rehydrated peppers with cheese for ancho rellenos. Grind into powder for chili con carne and rubs. Pair with chocolate, nuts, seeds, and dried fruit for complex sauces. They also enrich soups, beans, and braised meats.
Heat Profile
Scoville range
1,000-2,000 SHU
Heat label
Mild
Harvest window
Late summer to autumn
Sauce Index count
-
History & Culture
Poblano peppers originated near Puebla, with farmers drying ripe pods to preserve them. The term “ancho” refers to the chile’s broad shape. Together with pasilla and mulato, ancho forms the holy trinity of mole. Spanish colonial trade spread dried poblanos throughout Mexico and into New Mexico. Today, anchos remain one of the most exported dried chilies, available in grocery stores worldwide.
Botany & Growing Notes
▼
Grow poblano peppers as usual. Allow selected pods to ripen fully red on the plant. Harvest and dry them in dehydrators or dry climates until leathery. Store in sealed containers to prevent moisture. Plants thrive in full sun, fertile soil, and moderate watering. Expect 80 to 90 days to ripe fruit suitable for drying.
Not ready to commit? Try a one-off.
A single box with three independent sauces. Taste side-by-side, rate each one in your Sauce Vault, and decide if you want the ritual to continue.
Buy a discovery boxFAQ
Ancho typically measures 1,000-2,000 SHU (Mild). Ranges shift with cultivar and growing conditions.
Mild, Sweet, Earthy, Rich, thick-walled
Dried Poblano, Ancho Chile show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
Consider Anaheim, Banana Pepper, Kashmiri Chili, Poblano for comparable heat or recipes.
- Anaheim - Mild
- Banana Pepper - Mild
- Kashmiri Chili - Mild
- Poblano - Mild
Toast anchos, soak, then blend into mole poblano, enchilada sauce, or pozole rojo. Stuff rehydrated peppers with cheese for ancho rellenos. Grind into powder for chili con carne and rubs. Pair with chocolate, nuts, seeds, and dried fruit for complex sauces. They also enrich soups, beans, and braised meats.
Grow poblano peppers as usual. Allow selected pods to ripen fully red on the plant. Harvest and dry them in dehydrators or dry climates until leathery. Store in sealed containers to prevent moisture. Plants thrive in full sun, fertile soil, and moderate watering. Expect 80 to 90 days to ripe fruit suitable for drying.
Use gloves, ventilation, and soap to remove capsaicin oils.
Sources
- Republic of Heat tasting lab field notes
- Producer dossiers submitted through Directus
- Open cultivar registries & academic pepper research
We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.
Reviewed by Republic of Heat - last updated 2025-11-10