On the Scoville heat index, ancho chile peppers rate fairly low – only 3,000 units. Because of that they are probably the most used chile pepper in Mexican cooking. The ancho is a mild, dark poblano with mild paprika flavor and moderate heat, and is used as a base ingredient in most chili powders, and when matched with mulatto and pasilla chiles it forms the base for seasoning mole, an iconic Mexican dish.
2.3 oz. bottle