Ancho Chile

Ancho Chili from Altes Gewürzamt, mild and fruity

Ancho Chili from Altes Gewürzamt is ground Poblano from Mexico, mild in heat and dark in fruitiness. When dried, the wide chili pod tastes of prunes and raisins, which is exactly what makes it the foundation of every mole.

Ancho chili is the mild chili powder from Altes Gewürzamt, ground from dried Poblano pods from Mexico. "Ancho" means "wide" in Spanish and describes the broad shape of the pod, which is known as Poblano when fresh and only acquires its second name upon drying.

Plum, raisin, and a heat that warms

When you open the tin, a scent of dried fruit rises, accompanied by a warm, slightly smoky depth reminiscent of a wood fire.

On the tongue, the sweetness—prunes and raisins—comes through first, followed only then by the mild heat. It never becomes overpowering and does not dominate even during long simmering times, which is why you can be more generous with your measurements than you would be with hotter varieties.

During the drying process, the green, vegetable aroma of the fresh pod transforms into that dark fruitiness reminiscent of prunes. The cell walls release sugar, and what previously tasted like bell pepper gains depth.

When fresh, the Poblano is dark green and broad, and in Mexico, it is stuffed and baked; when dried, it changes both its color and its name. Anyone who has previously known chili only as fire will discover its other side here, as sweetness and heat lie closely together.

In mole, in chili con carne, with braised beans

Mexican sauces, chili con carne, braised dishes, and marinades take particularly well to this powder from Altes Gewürzamt.

If you were using whole pods, you would have to briefly toast the Ancho and then soak it for twenty minutes before adding it to a blender, but this powder saves you both steps. Sprinkle it in with the sautéed onions, let it cook for a moment, and then deglaze, as even this mild chili will eventually turn bitter if left in dry heat for too long.

For a mole, stir the powder with broth to create a paste, add toasted almonds and a little cocoa, and let everything simmer gently. A marinade for pork will embrace it just as well.

Because everything is ground together, a generous spoonful also acts as a natural thickening agent for the sauce. It finds the same place with braised pumpkin, black beans, and in tomato salsa, and adding a piece of dark chocolate has been a traditional practice in Mexico for generations.

The fine line that makes a good chili powder

Good Ancho depends on the drying process. Pods treated too quickly and at too high a heat lose their dark fruitiness and end up tasting like paper; those stored in conditions that are too humid become musty. It is on the fine line between these two that this powder is created.

Altes Gewürzamt sources the raw product from the Poblano's native home, and the tin contains nothing but this single ingredient. In Mexico, the Ancho is part of the classic trio of mole chilis, along with Mulato and Pasilla, where it plays the sweet-fruity role.

Stored in a cool, dark place, the powder remains aromatic, as light causes its deep red color to fade. A dry spoon will also prevent it from clumping together in the jar.

You can find its milder and hotter neighbors among our individual spices and herbs, and the complete collection at Altes Gewürzamt.