Freshness Locked In
Herbie's Spices are packed in high-barrier, re-sealable, zip-seal pouches.
Check the reverse side of the pack!
On the reverse side of these pouches we have usage suggestions or recipes.

Chilli Ancho Whole

$7.80

QTY -
+

Description

A dried, whole Poblano Chilli with a fruity taste and mild heat.

Other Common Names

Botanical Name: (Capsicum annuum)

Description & Use

There are literally hundreds of different chillies, all of which descend from the original ones discovered by the Spanish when they found the Americas. Prior to this chillies were unknown to the rest of the world. The warming bite and delicious capsicum taste of chilli was warmly embraced by nearly every nation on earth, thus we find some form of capsicum or chilli in nearly every cuisine. Dried chillies have a very different flavour to fresh ones, as upon drying a caramelization of the sugars takes place which creates a delicious, robust taste not found in fresh chillies, in the same way a sun-dried tomato has a more complex flavour profile than a fresh one.

Chilli Ancho: Is a dried Poblano Chilli with a deep, well-balanced heat, and is one of the most-used chillies in Mexican cooking.
Use in casseroles and whenever a mild heat and delicious fruity flavour is desired.
Produce of Mexico packed in Australia.

Heat Level

  • 4 out of 10

Weight

30g


Nutritional Information
Per 100g
Energy (kj) 1314
Protein (g) 12.3
Fat (g) Total 16.8
Fat (g) Saturated 3.0
Carbohydrate (g) 54.7
Sodium (mg) 1010
Dietary Fibre (g) 34.2
Potassium (mg) 1916
SKU: SKU050-L

Chilli Ancho Whole Recipes

Asodo de Bodas

Tortilla Soup

Explore Herbie's Kitchen

That's all the recipes we have for this product. For more recipes..

Explore Recipes

Recently Viewed

What’s in your cart?

You can check your cart any time by clicking on the basket icon.

View Cart

Join the inner circle

Herbie’s Spices Inner Circle fills a need in the community of cooks and food lovers for early-access & upcoming events to all those hard-to-find herbs and spices.

Please enter valid email.
Subscribe