This is 1 oz bag of Ancho Chili Powder. This is best stored in the refrigerator. Heat: Low, only 1,000 to 1,500 scoville units. Ancho is the name of the dried poblano pepper.
The Poblano is a very mild chile pepper. One of the most popular peppers grown in Mexico, the plant (of the species Capsicum annuum) is multi-stemmed, and can reach 25 inches in height. The pod itself is about three to six inches long, and about two to three inches wide. An immature poblano is dark purplish green in color, but eventually turns a red so dark as to be nearly black. It can be prepared a number of ways, commonly including: dried, breaded and fried, stuffed, or in sauces called moles.
After being roasted and peeled (which improves the texture by removing the waxy skin), it can be preserved by either canning or freezing. Storing Poblanos in airtight containers will also suffice for several months.
When dried, this pepper becomes a broad, flat, heart-shaped pod called an Ancho chile (meaning "wide" in Spanish), often ground into a powder used for flavoring recipes.
Scoville scale
Scoville rating |
Type of pepper |
15,000,000–16,000,000 |
Pure capsaicin |
9,100,000 |
Nordihydrocapsaicin |
2,000,000–5,300,000 |
Standard U.S. Grade pepper spray |
855,000–1,041,427 |
Naga Jolokia |
350,000–577,000 |
Red Savina Habanero |
100,000–350,000 |
Habanero chili, Scotch Bonnet |
100,000–200,000 |
Rocoto, Jamaican Hot Pepper, African Birdseye |
50,000–100,000 |
Thai Pepper, Malagueta Pepper, Chiltepin Pepper, Pequin Pepper |
30,000–50,000 |
Cayenne Pepper, Ají pepper, Tabasco pepper |
10,000–23,000 |
Serrano Pepper |
5,000–10,000 |
Wax Pepper |
4,500–5,000 |
New Mexican varieties of Anaheim pepper |
2,500–8,000 |
Jalapeño Pepper |
1,500–2,500 |
Rocotillo Pepper |
1,000–1,500 |
Poblano Pepper |
500–2,500 |
Anaheim pepper |
100–500 |
Pimento, Pepperoncini |
0 |
No heat, Bell pepper |
Ingredients: Ancho chiles. No additives.
All spices are packaged in a heat sealed plastic bag with ziploc to ensure freshness and quality.
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