Ancho pepper

Capsicum annuum Origin: Mexico Net volumes and weights: 50ml / 30g Intensity on the Scoville scale: 3 (so-called "spicy" pepper). Description: The Ancho Pepper is slightly spicy, halfway between paprika and Espelette pepper. This very fragrant pepper is distinguished by its empyreumatic notes of chocolate, roasted coffee, and good quality blond tobacco; it develops gourmet notes of slightly liquorice chocolate in the mouth, reminiscent of dried fruits such as prunes and raisins. Fresh, these large peppers, which can measure 15 cm long and up to 8 cm wide, are the poblano, or poblano chili, very popular in Mexico, particularly in the region of the same name (Puebla) where they are grown. Once dried, it is called Ancho pepper (large pepper) because it loses its length but often remains quite wide. Directions for use: Ancho pepper can be used anywhere, and as it is not very spicy, it can be consumed by everyone, young and old. It is widely used to make stuffed peppers. It will perfume and subtly enhance your sauces, marinades and simmered dishes. It will give flavor and character to your soups, veloutés and broths. It goes very well with all meats, especially white meats, but also vegetables, fish and shellfish. At the end of cooking on starchy foods: rice, pasta, potatoes, etc.