Tajin Ancho Chilli (75g)
Ancho is the dried form of the poblano pepper — one of the most widely used chillies in Mexican cooking, and for good reason. It's mild enough to use generously, with a deep, fruity sweetness and a gentle warmth that adds complexity without heat. The colour is a rich, dark reddish-brown, and the flavour has notes of dried fruit, chocolate, and a subtle earthiness that makes it one of the most versatile chillies in the pantry.
Tajín's dried ancho chillies are a kitchen staple for anyone cooking Mexican food seriously. They're essential for mole negro and mole rojo, where their sweetness balances the bitterness of chocolate and the heat of other chillies. They also work beautifully in adobo marinades, enchilada sauces, slow-cooked stews, and anywhere you want depth of flavour without aggressive spice.
Rehydrate in warm water for 20–30 minutes before blending, or toast briefly in a dry pan to intensify the flavour before using.
- 100% dried ancho chilli peppers (dried poblano)
- Mild heat with deep, fruity, chocolatey notes
- Essential for mole, adobo & enchilada sauces
- No artificial colours or flavours
- Gluten-free & suitable for vegetarians
- 75g resealable bag
- By Tajín, Mexico
Tajin Ancho Chilli (75g)
Ancho is the dried form of the poblano pepper — one of the most widely used chillies in Mexican cooking, and for good reason. It's mild enough to use generously, with a deep, fruity sweetness and a gentle warmth that adds complexity without heat. The colour is a rich, dark reddish-brown, and the flavour has notes of dried fruit, chocolate, and a subtle earthiness that makes it one of the most versatile chillies in the pantry.
Tajín's dried ancho chillies are a kitchen staple for anyone cooking Mexican food seriously. They're essential for mole negro and mole rojo, where their sweetness balances the bitterness of chocolate and the heat of other chillies. They also work beautifully in adobo marinades, enchilada sauces, slow-cooked stews, and anywhere you want depth of flavour without aggressive spice.
Rehydrate in warm water for 20–30 minutes before blending, or toast briefly in a dry pan to intensify the flavour before using.
- 100% dried ancho chilli peppers (dried poblano)
- Mild heat with deep, fruity, chocolatey notes
- Essential for mole, adobo & enchilada sauces
- No artificial colours or flavours
- Gluten-free & suitable for vegetarians
- 75g resealable bag
- By Tajín, Mexico
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Description
Ancho is the dried form of the poblano pepper — one of the most widely used chillies in Mexican cooking, and for good reason. It's mild enough to use generously, with a deep, fruity sweetness and a gentle warmth that adds complexity without heat. The colour is a rich, dark reddish-brown, and the flavour has notes of dried fruit, chocolate, and a subtle earthiness that makes it one of the most versatile chillies in the pantry.
Tajín's dried ancho chillies are a kitchen staple for anyone cooking Mexican food seriously. They're essential for mole negro and mole rojo, where their sweetness balances the bitterness of chocolate and the heat of other chillies. They also work beautifully in adobo marinades, enchilada sauces, slow-cooked stews, and anywhere you want depth of flavour without aggressive spice.
Rehydrate in warm water for 20–30 minutes before blending, or toast briefly in a dry pan to intensify the flavour before using.
- 100% dried ancho chilli peppers (dried poblano)
- Mild heat with deep, fruity, chocolatey notes
- Essential for mole, adobo & enchilada sauces
- No artificial colours or flavours
- Gluten-free & suitable for vegetarians
- 75g resealable bag
- By Tajín, Mexico
