Pepper "Ancho"

Ingredients: "Ancho" pepper. The Ancho pepper is a pepper which, when fresh, bears the name of "poblano pepper" which, when dried, becomes ancho. It is not very hot but widely used in Mexican cuisine. It is also one of the main elements of the Mexican national dish, nogada. With a level 3 on the Scoville scale or 1000 to 1500 Scoville units, it is a really very mild but very fragrant pepper. The ancho pepper is grown in Mexico in the province of Puebla. It is found throughout Central and South America and thus in the USA often in stuffed peppers. We prefer it dried, which gives it a little more flavor and a note of candied and woody tomato! A great culinary experience that you can't do without.