Ancho pepper
Is a type of dried chili used in Mexican cuisine to add flavor and color to a variety of dishes. The Ancho pepper is native to Mexico, where it has been cultivated and used in cooking for centuries. It is especially common in the Oaxaca region, where a highly prized variety known as Ancho chili from Oaxaca is produced. Ancho chilies are dried chilies obtained from the ripening and dehydration of fresh chilies, typically pasilla chilies. They have a wrinkled skin and a dark black or dark brown color. They have a distinctive flavor that combines smoky, earthy, and slightly sweet notes. Their spiciness level is usually moderate but can vary depending on the variety and cultivation region, typically falling within a range of 1,000 to 2,000 SHU. This places them in the low to moderate spiciness range compared to other chilies.
Benefits
- Antioxidant content.
- Pain relief.
- Metabolic stimulation.
- Improved circulation.
- Blood glucose control.
- Anti-inflammatory effects.
- Improved digestive health.
- A sensation of satiety.