In a nutshell: A great all-purpose, mild and earthy chilli with notes of dried prunes, chocolate and licorice.
Perfect for salsas, moles and adobos. Makes a fine paprika when ground to a powder. The red ancho chilli is in fact a dried ripe, red poblano pepper. A very popular chilli that is used widely in the Mexican kitchen. Crumbled, it can be added to soups, stews and stir-fries. Rehydrated in hot water for 20 minutes, the red ancho chilli can be ground to a paste with oregano and cumin to make a mild chilli paste that can easily be frozen.
Heat Rating 2/10
How to use:
- Make Stuffed ancho chillies in Escabeche
- Use for an Adobo roast chicken
- Add to Chilorio-style chilli pork
About Épices de Cru
Épices de Cru began in 1982 as a catering partnership between Philippe and Ethné de Vienne. Their mission was a kind of “cooking pot anthropology:” learning the secrets of family cooking around the world and applying these techniques to the needs of hungry Montrealers. The secret, they learned, was spices. Over the last two decades, Philippe and Ethné have searched for the world’s best spices, accompanied by their children, Marika and Arik. The de Viennes believe in direct sourcing spices: visiting growing regions, spending time with growers, and developing personal relationships that last decades. In 2004, they officially opened their first spice shop in Montreal’s fantastic Jean Talon market– it’s since become a mecca for foodies from all over the world. I first visited in 2008 and have been buying and using their spices on a regular basis ever since that first exciting visit. They steadfastly maintain that they do nothing original, only facilitating the exchange of culinary common sense from one place to another. But, what they do is simply quite brilliant - by providing us with the finest quality ingredients, and their superb spice mixes, we can all experiment with unusual spices and recreate delicious recipes from around the world.