The Power Of Ancho Chili Powder

Posted on July 18, 2015 by Karen Schumann | 0 comments

I love peppers and, at the moment, am having a love affair with ancho chili powder.  I have been putting it in everything from cakes, to salad dressings, to marinades.  I just love it.  Ancho Chili Powder is a Poblano pepper in a powder form and is one of the most popular peppers in Mexico. The Poblano pepper is the fresh form, but as it ripens it turns a dark red color, almost black and becomes flat and kind of wrinkled.  It is at this point that you can use the whole pepper or grind it to a powder, otherwise known as Ancho Chili Powder.  It has a mild, almost sweet flavor and pairs well with cinnamon, cumin, coriander, and my personal favorite, chocolate.  It has a beautiful rich hue and really provides a base of flavor in whatever dish you are preparing.  The healing benefits of peppers have been known for quite sometime.  They contain a substance called capsaicin.  The more capsaicin, the hotter the chili.  Capsaicin helps with inflammation, kinda of slowing it down, helping to ease people's pain. Chili peppers have also been associated with heart health and with boosting your immunity system.  I think that it is time that Ancho Chili Powder becomes a simple essential in every kitchen's spice pantry, I know that it is in mine.


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