Ancho chili whole

also: Poblano

Description:
This Mexican chile is called poblano when fresh, and ancho when dried. Along with pasilla and mulato, it is a traditional ingredient of the mole sauce served with many dishes in Mexico. In addition, it should not be missing in any Chili Con Carne. Its sweet, earthy aroma is somewhat reminiscent of dried plums. Due to its very slight pungency, it can be used liberally in the preparation of dishes. This gives the dish a sweet, intense chili flavor.

Salsa is usually made from the whole pods. To do this, soak the pods in hot water for at least 10 minutes before using and then use according to the recipe.

Aroma/Taste:
sweet earthy, fruity

Spiciness level:
2 (10) | 2,000 Scoville (SHU).

Origin:
Mexico