The poblano (Capsicum annuum) is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chili ancho, from the Spanish word ancho ("wide"). While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. 


Our Ancho Chili Powder is ground Ancho (Poblano) chili peppers. The Ancho Chili is a dark, smoky chili with a deep, rich flavor & mild heat ranging from 2-3K H.U. Their flavor is somewhat sweet with underlying fruit notes and is a little raisin like. It is most commonly used in authentic Mexican cooking and as a staple in red chili & tamales. It is a terrific choice for those who are looking for a “milder” taste in their cooking. You can use Ancho Powder just as you would salt or pepper - sprinkle it on pasta, baked potatoes, vegetables, soups, pizza, popcorn and more. In addition to using in Mexican dishes, also try it to season chicken, stews, potatoes, and vegetables. Ancho is also one of common chilies (ancho, pasilla, mulato and chipotle) used in the very popular mole sauce. Mole is a traditional sauce originally used in Mexican cuisine, as well as for dishes based on these sauces.  Generally, a mole sauce contains a fruit, chili pepper, nut, and such spices as black pepper, cinnamon, cumin.


The Scoville scale is a measurement of the spicy heat of the cayenne and chili peppers, as reported in Scoville heat units (S.H.U. or H.U.), due to the capsaicin concentration. The substances that give the peppers their intensity when ingested are capsaicin and the related compounds known as capsaicinoids. The greater amount of these compounds there are in the chili, the hotter it is.


Ingredients: Organic Ancho (Poblano) Chili Powder 2.5K H.U.


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