Ancho
We always want more photos of Ancho. Every photo you add is credited to you.
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 .
Universal Pepper Nomenclature
One code for one pepper, no matter what people call it. Universal Pepper Nomenclature sits behind the names people use and describes the pepper itself: the species, the color it ripens to, its skin, the shape of the pod, and how hot it runs. The last three digits tell apart peppers that match on all of that.
Six parts, always in this order, always split by hyphens. The WikiPepper Foundation board issues every code. Editors cannot create or edit a code.
This code
- ASpecies: C. annuum
- BRipe color: Brown/Chocolate
- SMPattern and skin: Smooth and Glossy
- BPod form: Bell
- 2Heat: 1,001 to 2,500 SHU
- 001Serial number
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 .
Last updated Oct 15, 2026
Contributors
No edits have been recorded for this pepper yet.
Edit history
- · Description · WikiPepper Data Steward
- · Discoverer / breeder · WikiPepper Data Steward
- · Immature color · WikiPepper Data Steward