Ancho Chile Powder

Earthy, fruity, mildly smoky, raisin-like and gently warm.

Ancho builds a rounded dried-fruit chile base. If a dish needs more sharp heat, add a separate hot chile sparingly instead of piling in ancho until its earthy flavor becomes heavy.

Enchilada-style sauces, tacos, chili, barbecue rubs, beans, chocolate and roasted vegetables.

Start with 1 teaspoon per cup of sauce or 1–2 teaspoons per pound of vegetables.

Bloom briefly in oil over moderate heat, then add liquid before the powder darkens.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Soften half a chopped onion in 1 tablespoon oil. Stir in 1 teaspoon ancho and 1/4 teaspoon cumin, add a drained can of black beans and 1/3 cup water, then simmer until creamy. Finish with lime and taste for salt.

Ground ancho chile.

Check the physical package for the complete current ingredient and allergen statement. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

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