Ancho
Ancho is the dried form of the red-ripe Poblano — the single most widely used dried chile in Mexico. The pods dry to a wide, flat, wrinkled heart shape in dark mahogany-brown, with a mild, sweet, raisin-and-coffee flavor. It is one of the "holy trinity" of mole chiles alongside Mulato and Pasilla. Commonly cited around 1,000–1,500 SHU (PepperScale), with published figures ranging more widely. Distinct from Mulato, which is the same poblano ripened further to brown before drying.
Ancho is the dried form of the red-ripe Poblano — the single most widely used dried chile in Mexico. The pods dry to a wide, flat, wrinkled heart shape in dark mahogany-brown, with a mild, sweet, raisin-and-coffee flavor. It is one of the "holy trinity" of mole chiles alongside Mulato and Pasilla. Commonly cited around 1,000–1,500 SHU (PepperScale), with published figures ranging more widely. Distinct from Mulato, which is the same poblano ripened further to brown before drying.
