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Also known as: ground ancho chili, ancho pepper powder, poblano powder, ancho powder, ground dried poblano
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It typically maintains peak flavor for 1 to 2 years if stored in a cool, dark place in an airtight container.
It is considered mild, ranging from 1,000 to 2,000 Scoville Heat Units, offering more smokiness and sweetness than heat.
Mulato or Guajillo chili powder are the best substitutes. In a pinch, a mild regular chili powder with a dash of smoked paprika works.
If the color has faded from deep reddish-brown to a dull grey-brown, or if it has lost its characteristic smoky aroma, it should be replaced.
Freezing is not recommended as it can introduce moisture and cause clumping; a cool pantry is better.
It has a complex flavor profile that is sweet, smoky, and slightly fruity, reminiscent of raisins or dried plums.
No. Regular chili powder is usually a blend of various chilies and spices like cumin and garlic, while ancho powder is 100% ground ancho peppers.
It is made by drying poblano peppers until they become dark and wrinkled (anchos), then grinding them into a fine powder.
Pure ancho chili powder is naturally gluten-free and free from common allergens, but always check labels for cross-contamination if you have severe allergies.
ancho chili powder is a versatile ingredient found in cuisines around the world. With 281 calories per 100g and 10.6 grams of protein, it's a nutritious addition to many dishes.
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