Ancho Chile

Ancho chiles are dried poblano peppers. The poblano pepper is a mild chili pepper originally from the city of Puebla, Mexico. Ancho chiles are typically made by sun-drying or dehydrating ripe poblano peppers, which gives them a dark, wrinkled appearance and a smoky, slightly sweet flavor.

Ancho chiles are used to add a rich, smoky, and mildly spicy flavor to a wide variety of dishes. They are commonly found in Mexican and Tex-Mex cuisine, used in sauces, marinades, rubs, stews, and chili powders. Manufacturers use them to provide a distinct flavor profile and color.

Ancho chiles are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are a source of vitamins and antioxidants. International bodies like JECFA have evaluated chili peppers and their extracts, but no specific numeric limits are set for ancho chiles themselves. Evidence suggests capsaicin, the compound that gives chili peppers their heat, may have some metabolic effects, but more research is needed to confirm these at typical dietary intake levels.