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Source
Not animal-derived
Allergen
No
Role in food
Ancho chiles are used to add a rich, complex flavor to a wide variety …
What it is
Dried ancho chiles are a type of poblano pepper that has been dried. They are a staple in Mexican cuisine, offering a mild, smoky flavor and a deep red color. The drying process concentrates their flavor and makes them shelf-stable.
Why it's used
Ancho chiles are used to add a rich, complex flavor to a wide variety of dishes. They are commonly ground into powders or rehydrated and blended into sauces, marinades, and spice rubs. They are frequently found in Mexican and Tex-Mex foods like enchiladas, chili, and mole sauces.
Health notes
Ancho chiles are a natural food ingredient and are not typically subject to additive regulations. They are a source of vitamins, minerals, and antioxidants, particularly vitamin A and capsaicin. While generally considered safe, some individuals may experience digestive upset from spicy foods. Regulatory bodies like EFSA have evaluated capsaicinoids, but specific evaluations for dried ancho chiles as a food ingredient are not common.
Allergen info
Ancho chiles are not derived from any of the nine FDA major allergens. They do not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.