Ancho is a dried poblano chilli with a deep, well-balanced heat, and is one of the most-used chillies in Mexican cooking

Dried chillies have a very different flavour to fresh ones, as upon drying a caramelization of the sugars takes place which creates a delicious, robust taste not found in fresh chillies, in the same way a sun-dried tomato has a more complex flavour profile than a fresh one.

Use in casseroles and whenever a mild heat and delicious fruity flavour is desired.

Heat level: 4 out of 10. Traditionally used in making the famous ‘mole’ sauce.