Ancho Chilli ground

also: Poblano

Description:
This Mexican chilli 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 from any chilli con carne. Its sweet, earthy aroma is somewhat reminiscent of dried plums. Due to its very slight pungency, it can be used generously in the preparation of dishes. This gives the dish a sweet, intense chilli flavour.

Aroma/taste:
sweetish-earthy, fruity

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

Origin:
Mexico