Mexico is the home of chilies! With more than 150 indigenous varieties of chilies to choose from, with each having a special use. we have exciting range of the leading and most popular varieties of dried Mexican chilies. These exceptional chilies are not only about the heat but also about their aroma and taste. In fact, many of the chilies are not ‘hot’ but impart a characteristic taste which is unforgettable. Anchos are the sweetest of all dried chiles. Also known as poblano when fresh, they are only a 1 on a heat scale of 1 to 10. This dark rich mahogany chile has a mild, fruity flavor with notes of plum, raisin, tobacco and a slight woodiness.The ancho along with the mulato and the true pasilla form the "holy trinity" of chiles which are used to prepare a traditional mole sauces. Essential to many moles, the ancho is also great in enchiladas, salsa, soups and any other sauce that may need mild heat but tons of flavor. Sliced, chopped or pureed, they can be added directly to your recipes. When using dried chiles, you can opt to toast them first for added flavor and re-hydrate them by soaking in hot tap water for about 20 minutes. Don’t soak any longer or they can become bitter. If you love Mexican Cuisine then you will enjoy cooking with the essential Ancho Chili. Serve with baked potatoes or simply enjoy with any food you already eat with sour cream. The best relief for a burning mouth isn’t water; it’s a mild yogurt or sour cream. We strongly recommend that you experiment with these chilies in your Indian dishes to provide a mysterious touch of taste and aroma to a traditional dish!Other cuisines like Chinese and Southeast Asian have benefitted from the incorporation of these chilies.

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