Ancho

Common Name

Ancho peppers are actually dried Poblano peppers that belong to the Capsicum annum genus. Poblano, meaning 'village' in Spanish, received its name from the city of Pueblo in Mexico, where anchos remain immensely popular. Native to South and Central America, poblano peppers are very mild and rarely eaten raw. Once roasted, the Poblano becomes a dark brown Ancho pepper that will become red when soaked in water.

Domesticated between 5000 and 3500 BC, Ancho and other varieties of peppers were brought to Europe by Christopher Columbus. Although chili peppers were originally mistaken for the more popular black pepper, they soon became a culinary staple. Chili peppers, fresh and dried, soon spread across Europe and Asia and were cultivated for their culinary and medicinal uses.

Roasting gives Poblano peppers dark wrinkled skin and a smoky, earthy flavor. Ancho peppers are often ground and added to chili powder, giving it its characteristic flavor. On the heat scale, ancho peppers measure approximately 1,000-2,000 Scoville units* - mild compared to most peppers and chili.

JUST HOW HOT IT HOT?

• 0-100 Scoville Units - Bell & Sweet pepper varieties.
• 100-500 Scoville Units - Pimento peppers & Pepperoncini.
• 500-1,000 Scoville Units - New Mexican peppers.
• 500-2,500 Scoville Units - Anaheim peppers
• 1,000-1,500 Scoville Units - Espanola & Poblano peppers.
• 1,000-2,000 Scoville Units - Ancho & Pasilla peppers.
• 1,000-2,500 Scoville Units - Cascabel & Cherry peppers.
• 2,500-8,000 Scoville Units - Jalapeno & Mirasol peppers.
• 10,000-20,000 Scoville Units - Serrano peppers.
• 15,000-30,000 Scoville Units - de Arbol peppers.
• 30,000-50,000 Scoville Units - Cayenne, Pequin & Tabasco peppers.
• 50,000-100,000 Scoville Units - Chiltepin peppers & Malagueta peppers.
• 100,000-350,000 Scoville Units - Scotch Bonnet & Thai peppers.
• 200,000 to 300,000 Scoville Units - Habanero peppers.
• 16,000,000+ Scoville Units - Pure Capsaicin

*Scoville units are a unit of heat measurement created in 1912 by chemist Wilbur Scoville. Today, HPLC (high performance liquid chromatography) performs objective heat analysis to measure total heat present and levels of capsaicinoids.

Purported Medicinal Qualities*

Most chili peppers receive their health benefits from capsaicin, an ingredient found in the seeds and flesh that makes peppers hot and spicy. The spicier the pepper the more capsaicin it contains. However, Ancho peppers are relatively mild and therefore do not contain as much capsaicin as other peppers. To fully reap the health benefits of capsaicin, you would have to consume an enormous amount of Ancho peppers. Many other chili pepper varieties contain much more capsaicin.

Historically, chili peppers has been used to:

• Reduce cholesterol and triglycerides
• Soothes stomach aches, cramps and gas
• Reduce rheumatic pains and arthritis - as a topical counterirritant
• Induce perspiration - used in hot climates to cool the skin
• As a source of vitamin A and C and beta carotene
• Increase the release of endorphins
• Increase metabolism and promotes circulation
• Reduce inflammation
• Reduce congestion and stuffiness
• Clear nasal passages
• Boost immune system
• Fight bacteria that can lead to stomach ulcers
• Promote weight loss
• Treat headaches, sore throats and tooth aches
• Aid poor digestion
• Stimulate saliva production
• Increase blood flow
• Reduce fever - mixture of sugar, orange juice and cayenne powder

*Always check with your healthcare provider before consuming, inhaling or otherwise ingesting any non-prescription or prescription natural or homeopathic substance or pharmaceutical. ChefatHand.com is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medication.

Culinary/Suggested Use

Ancho peppers offer a milder, smoky pepper flavor that can enhance many dishes. Ancho powder is common in commercial chili powders and most Mexican cuisine, especially mole sauce. Whole Ancho chili peppers will keep for up to six months if stored in an airtight, opaque container. The skin has a sweeter, smokier flavor than the core of the pepper, which can be much hotter. Food for thought:

• Soak ancho peppers in water or broth for about 30 minutes and then use the liquid to season soups, stews, etc.
• Grind whole peppers to make homemade chili powder, or use ground Ancho chili powder on its own
• Add ground ancho to soups, stews, stock, ground beef, etc.
• Add ancho to Southwestern inspired dishes
• Sprinkle ground nacho powder over eggs and egg dishes
• Add ancho to nachos, tacos, burritos, fajitas, and quesadillas
• Add ground ancho, niblets corn and black beans to prepared salsas.
• Garnish with cilantro and lime wedges.

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