Is Ancho Chili Spicy? Unveiling the Truth Behind This Popular Pepper
Ancho chiles are generally considered to be mildly spicy, ranking low on the Scoville scale. Their flavor is more fruity and slightly sweet than intensely hot, making them a popular choice for adding depth and complexity to dishes without overwhelming heat.
A Deep Dive into the Ancho Chili: Beyond the Spice Level
The ancho chili, with its rich, smoky flavor, is a cornerstone of Mexican cuisine. However, its spice level is often misunderstood. To fully appreciate this pepper, we need to explore its origins, characteristics, and culinary applications.
Understanding the Ancho Chili
The ancho chili is the dried form of the poblano pepper. Poblano peppers are typically harvested while green, but they are allowed to ripen to a deep red before being dried to become ancho chiles. This drying process concentrates the flavors and sugars, resulting in a pepper with a distinctive taste profile.
The Scoville Scale: Measuring Heat
The Scoville scale measures the pungency (spiciness or “heat”) of chili peppers, as determined by the concentration of capsaicinoids. The scale ranges from 0 Scoville Heat Units (SHU) for peppers with no heat to over 2 million SHU for the hottest peppers in the world. Ancho chiles typically range from 500 to 2,500 SHU, putting them firmly in the mild category. To put this in perspective, jalapeño peppers range from 2,500 to 8,000 SHU.
Ancho Chili Flavor Profile
While their heat level is low, ancho chiles are prized for their complex flavor. Descriptors commonly used include:
- Fruity: Raisin-like, plum-like, or prune-like notes.
- Earthy: A grounding, soil-like quality.
- Smoky: A result of the drying process, especially if wood-smoked.
- Slightly Sweet: A subtle sweetness that balances the mild heat.
- Tobacco: Hints of tobacco or leather.
This multifaceted flavor profile makes ancho chiles versatile for a wide range of dishes.
Using Ancho Chiles in Cooking
Ancho chiles can be used in several ways:
- Whole Dried: Rehydrated and pureed, used in sauces, stews, and marinades.
- Powdered: Added directly to dishes as a spice.
- Paste: Made from rehydrated chiles, often combined with other spices.
Common culinary applications include:
- Mole sauces: Ancho chiles are a key ingredient in many mole recipes.
- Enchilada sauces: They contribute depth and complexity to enchilada sauces.
- Chili: Ancho chili powder is a popular addition to chili recipes.
- Marinades: They add flavor and mild heat to marinades for meats and vegetables.
- Soups and Stews: They enrich the flavor of soups and stews.
Potential Health Benefits
Like other chili peppers, ancho chiles contain capsaicin, which has been linked to several potential health benefits:
- Pain Relief: Capsaicin can help relieve pain by desensitizing pain receptors.
- Anti-Inflammatory Properties: Capsaicin may have anti-inflammatory effects.
- Cardiovascular Health: Some studies suggest that capsaicin may improve cardiovascular health.
- Metabolism Boost: Capsaicin can slightly boost metabolism and promote weight loss.
However, it’s important to note that these benefits are based on preliminary research and more studies are needed.
Storing Ancho Chiles
Proper storage is essential to maintain the quality and flavor of ancho chiles:
- Whole Dried Chiles: Store in an airtight container in a cool, dark, and dry place. They can last for several months.
- Ancho Chili Powder: Store in an airtight container away from heat and light. Use within six months for best flavor.
- Rehydrated Ancho Chiles: Store in the refrigerator for up to three days.
| Feature | Whole Dried Ancho | Ancho Chili Powder |
|---|---|---|
| Shelf Life | Months | 6 Months |
| Storage | Airtight Container | Airtight Container |
| Preparation | Rehydration | Ready to use |
| Flavor Impact | More Complex | More Concentrated |
Identifying Genuine Ancho Chiles
- Look for chiles that are deep red to almost black in color.
- They should be pliable, not brittle or cracked.
- The skin should be smooth and relatively free of blemishes.
- They should have a fruity, smoky aroma.
Frequently Asked Questions About Ancho Chiles
Are ancho chiles hotter than jalapeños?
No, ancho chiles are significantly milder than jalapeños. Jalapeños range from 2,500 to 8,000 SHU on the Scoville scale, while ancho chiles typically range from 500 to 2,500 SHU. Therefore, jalapeños can be up to 16 times hotter than ancho chiles.
Can I substitute ancho chili powder for regular chili powder?
Yes, you can substitute ancho chili powder for regular chili powder, but be aware that the flavor profile will be different. Ancho chili powder has a fruity and slightly smoky flavor, while regular chili powder is often a blend of different spices, including cumin, oregano, and other chili powders, and has a more generic chili flavor. Adjust the amount used to taste.
How do I rehydrate dried ancho chiles?
To rehydrate dried ancho chiles, first remove the stems and seeds. Then, toast them lightly in a dry skillet over medium heat for a minute or two per side, until fragrant. Next, submerge them in hot (but not boiling) water for about 20-30 minutes, or until they are soft and pliable. Do not boil them, as this can make them bitter.
What is the difference between ancho and pasilla chiles?
Ancho chiles are the dried form of poblano peppers, while pasilla chiles are the dried form of chilaca peppers. Ancho chiles have a fruity and slightly sweet flavor, while pasilla chiles have a rich, raisin-like flavor with hints of licorice. Pasilla chiles are also typically slightly hotter than ancho chiles.
Where can I buy ancho chiles?
Ancho chiles can be found in most well-stocked grocery stores, especially those with a good selection of Mexican ingredients. They are also widely available online from various retailers. Look for them in the international aisle or the spice section.
Are ancho chiles considered a healthy food?
Ancho chiles contain vitamins A and C, as well as capsaicin, which has potential health benefits such as pain relief and anti-inflammatory properties. However, they should be consumed in moderation as part of a balanced diet.
What dishes pair well with ancho chiles?
Ancho chiles pair well with a wide variety of dishes, including:
- Meats: Beef, pork, chicken, and lamb.
- Vegetables: Corn, beans, squash, and tomatoes.
- Sauces: Mole sauces, enchilada sauces, and BBQ sauces.
- Soups and stews: Chili, tortilla soup, and posole.
How do I make my own ancho chili powder?
To make your own ancho chili powder, start with dried ancho chiles. Remove the stems and seeds. Toast the chiles lightly in a dry skillet over medium heat for a minute or two per side. Grind the toasted chiles in a spice grinder or blender until they form a fine powder. Store the powder in an airtight container away from heat and light.
Can ancho chiles be used in vegetarian dishes?
Yes, ancho chiles are a versatile ingredient that can be used in many vegetarian dishes. They add depth and complexity to dishes like vegetarian chili, enchiladas, and stews.
What if I don’t like spicy food, can I still enjoy ancho chiles?
Yes, because ancho chiles are relatively mild, even people who don’t like spicy food can often enjoy them. Their fruity and smoky flavor enhances dishes without adding overwhelming heat.
What is a good substitute for ancho chiles?
If you cannot find ancho chiles, a good substitute is Guajillo chili. This is also relatively mild and provides a nice depth of flavor and color to your dish. You can use it in powder form or rehydrate the dried chile the same way you would with ancho peppers.
Do ancho chiles have an expiration date?
While dried ancho chiles don’t technically expire in the sense that they become unsafe to eat, their flavor and aroma will diminish over time. For best flavor, use within a year of purchase. Ancho chili powder should be used within six months for optimal flavor.