Discover your spice

Ancho chilli pepper

Flavour profile

Spicy

Intensity:

pairing:

The spicy flavour profile adds vivacity to food.

Read more

The spicy flavour profile refers to the ability of certain foods, such as pepper and chilli, to cause a stinging sensation.

This sensation amplifies flavours and enhances the taste of food. The main substances that cause this are capsaicin, contained in chilli, and piperine, in all types of pepper.
It appears that the use of these in cooking was originally linked with hygiene. Spicy herbs and spices were thought to have antibacterial and vasodilatory properties. For this reason they were seen as useful in preventing infections from food and combating heat. It is no accident that they are still widely used in hot countries around the world.

In Italy, spicy flavours are much loved, and could even be claimed as one of the pillars of our traditional cuisine.

Our “Spicy Flavour Profile” selection offers a wide range of spices that can add different kinds of vivacity to your food. It begins with ginger and horseradish, which merely give dishes a pleasant pungency, and concludes with habanero, much loved and valued by the bravest chilli enthusiasts.

How best to extract the aroma?

Marinated fresh or by infusion with fats

Which spices can replace it?

What does it go well with?

Main aromatic compound

Capsaicin

area of perception:

The spicy sensation is not always the same, but depends on the substance that causes it. It is perceived on the back of the tongue, where we also perceive bitterness.

Mitigated by:

substances containing casein

Balanced by:

Sour flavour profile

Strengthened by:

Flavour profile: fresh and sour

Pairs with:

Fresh, aromatic and umami flavour profile

Analysis

Profile

"Delicately spicy and harmoniously balanced."
Ancho is the name given to the completely ripe and dried Poblano pepper. It is slightly spicy and one of the most typical chillis used in Mexico and the southern USA. The poblano chilli is the shape of a small bell pepper and an excellent flavour. It is pointed, green when unripe and dark when ripe; typical of the bell peppers we are familiar with. The fruits are some 11-15 cm long and 6-7 cm wide. When completely ripe, the skin turns a very dark red colour. This is one of the most widespread chillis in Mexico, and an essential ingredient in countless recipes, particularly marinades and table sauces.

the
Plant

The poblano (when dried, ancho) is a mild, very flavoursome variety of chilli pepper with very slight spiciness and fruity notes of raisins, prunes and coffee.
Highly valued in Mexico for its mild flavour. The colour varies from dark green when unripe to red when fully ripe, approximately 90 days later. When dried, the colour is dark purple. The chilli pepper is stocky and elongated in shape, and can be over 10 cm long. The plant grows to approximately 100 cm tall. This type of pepper needs full sunlight and well-drained soil with plenty of nutrients; damp but not wet.
R

Flavour

delicate natural spiciness, slightly fruity with an earthy aroma of vegetables and herbs
R

Aroma

fresh and grassy, slightly pungent
R

Colour

coppery red

in the
World

Origin of the plant

Mexico

Major producers

Mexico, Spain, China

Origin

Botanical name

Capsicum annuum

Flowering period

June to September

Flower colour

White

Aromatic period

August

Part of the plant used

Fruit

Don't waste it:

You can use chilli pepper to keep small animals and unwanted visitors out of your garden or vegetable plot. Its smell will deter them without harming them.

Typical <br>dishes:

Enchiladas Potosinas

Blends it appears in:

Salsa de siete chiles, Salsa mexicana

History:

Peppers in general arrived in Europe from Mexico in Christopher Columbus' ships and were given the name chilli. Apparently the first westerner to experience the spicy flavour of the chilli was the doctor on Columbus' second expedition. Until the 16th century, no western civilisation knew the flavour, but from the outset it was clear that it was an excellent way of making food more interesting.

Fun facts:

The active ingredient of chilli, making it spicy, is capsaicin. This stimulates the pain receptors on the tongue, giving a tingling sensation. To alleviate this burning feeling, we can drink whole milk, eat cheese or a slice of bread with olive oil: the fats in these help to reduce the irritation.

your
questions

Where can I find it
on the shelf?

7th level
Left-hand section
Colour RED

What formats
are available?

How do I
store it?

Dried ancho pepper should be stored at room temperature, in a cool, dry place away from light.

Does it contain
gluten?

Ancho chilli pepper is naturally gluten-free.

Separate
disposal

Check the rules in your area.

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