Ancho (Chino)

/AHN-choh CHEE-noh/
[Spanish] plural Anchos (Chinos)

An aromatic, tapering, dried Poblano chilli about 12.5 cm (5 inches) long by 7.5 cm (3 inches) wide and with good properties for threading. It is dark brown, turning brick red when soaked to reconstitute. It is mild and sweet with a fruity, tobacco, coffee, liquorice flavour. It is used for enchilada sauces or, when green, for stuffing. When dried, it is often ground and used for chilli powder.

Synonyms in other languages

Latin names