Ancho Rojo Chile F4 (Mexico)
Ingredients: Ancho Rojo chile powder
A sweet, fruity flavoured chili, for vegetables, pasta, or rice.
€6.40
20 g
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Recommendations
Scoville Heat Unit: 4. Sprinkle at the last moment.
-
Allergens
Absent, except for cross-contamination.
May contain traces of sesame, celery, mustard, soy. - Origin Mexico
- Storage / Use In a cool, dark, dry place.
- Scoville scale 4/10
€320 / kg
Olivier Rœllinger's words
Ancho chile peppers are actually dried poblano chiles. During the drying process, they develop a magnificent color and a fruity, sweet flavor with hints of raisins and dates. Use ancho chile powder to season vegetables, pasta, and rice.
If you’re afraid of cooking with chile peppers, I recommend trying ancho powder; it will reconcile you with the heat of chile peppers that is so often associated with the devil. Ancho chile is made from chile poblano.
If you’re afraid of cooking with chile peppers, I recommend trying ancho powder; it will reconcile you with the heat of chile peppers that is so often associated with the devil. Ancho chile is made from chile poblano.
Story
Chile peppers are native to Mexico and Latin America and were cultivated by pre-Colombian civilizations as early as 7000 BC. Chile peppers also figured prominently Mayan legends. Mexican chile peppers hold pride of place in our spice collection because, like chocolate, they play a magical role in Mexican cooking.
Today, chile peppers are essential to Mexican cuisine. Over 100 different varieties are grown and used throughout the country. Each has a distinct flavor profile. Traditional mole sauces, which blend ancho, mulato and pasilla chile peppers in a spicy, chocolate-based sauce, can be traced back to pre-Colombian times.
Mexican chile peppers come in many: fresh or dried, smoked or roasted, whole or powdered. The Mexican States of Puebla, Chiapas, Durango, and Chihuahua are renowned for the high quality of their chile peppers.
We work with a small Mexican cooperative that represents carefully selected growers who produce the highest-quality chile peppers throughout these regions.
Today, chile peppers are essential to Mexican cuisine. Over 100 different varieties are grown and used throughout the country. Each has a distinct flavor profile. Traditional mole sauces, which blend ancho, mulato and pasilla chile peppers in a spicy, chocolate-based sauce, can be traced back to pre-Colombian times.
Mexican chile peppers come in many: fresh or dried, smoked or roasted, whole or powdered. The Mexican States of Puebla, Chiapas, Durango, and Chihuahua are renowned for the high quality of their chile peppers.
We work with a small Mexican cooperative that represents carefully selected growers who produce the highest-quality chile peppers throughout these regions.