# Ancho

Also known as Ancho Pepper, Ancho Chile, Chile Ancho, Dried Poblano, Ancho Chile Pepper.
Species: Capsicum annuum.

Ancho is a Capsicum annuum landrace from Puebla, Mexico. Capsi’s sourced range is 961–20,275 SHU (Lab-verified; typical 10,618). Flavor is earthy, sweet, raisin, coffee, chocolate. Used for mole sauces (especially mole poblano), enchilada sauces, soups and stews, salsas, marinades and adobo. Heat is a range, not a single marketing number.
About 1/2.4 the typical heat of a Capsi Jalapeño (25,086 SHU).

## Heat sources

- 961–2,318 SHU · Lab-verified
  L. Orellana-Escobedo, L.E. Garcia-Amezquita, G.I. Olivas, J.J. Ornelas-Paz, D.R. Sepulveda (2013) CyTA - Journal of Food · HPLC
  DOI: 10.1080/19476337.2012.716082
  https://doi.org/10.1080/19476337.2012.716082

- 19,335–20,275 SHU · Lab-verified
  Alberto González-Zamora, Erick Sierra-Campos, J. Guadalupe Luna-Ortega, Rebeca Pérez-Morales, Juan Carlos Rodríguez Ortiz, José L. García-Hernández (2013) Molecules · HPLC
  DOI: 10.3390/molecules181113471
  https://doi.org/10.3390/molecules181113471

- 1,000–2,000 SHU · Official breeder
  Chile Pepper Institute, New Mexico State University
  https://cpi.nmsu.edu/_assets/documents/qr/Ancho%20recipe.pdf

- 1,000–1,500 SHU · Vendor Claim
  PepperScale
  https://pepperscale.com/ancho-pepper/

## Heritage

Landrace

Ancho is a traditional landrace.

NMSU’s Chile Pepper Institute calls Ancho a pre-Columbian Mexican pod type. Peer-reviewed surveys treat farmer-kept Mexican anchos as landraces with no named parents; Puebla is the historic origin.

## Page sources

- [https://pepperscale.com/ancho-pepper/](https://pepperscale.com/ancho-pepper/)
- [https://specialtyproduce.com/produce/Dried_Ancho_Chile_Peppers_796.php](https://specialtyproduce.com/produce/Dried_Ancho_Chile_Peppers_796.php)
- [https://en.wikipedia.org/wiki/Poblano](https://en.wikipedia.org/wiki/Poblano)
- [Culinary history, uses, and description](https://www.thespruceeats.com/what-is-an-ancho-chile-pepper-995560)
- [USDA-derived nutrition facts for dried Ancho peppers](https://tools.myfooddata.com/nutrition-facts/169396/wt1)

## FAQ
### How hot is Ancho?

Capsi’s sourced range is 961–20,275 SHU (Lab-verified; typical 10,618). Capsi uses a sourced range and a trust tier, not a single marketing number. How we verify heat: https://web.thecapsi.app/learn/heat-and-capsaicin/how-we-measure-heat

### What does Ancho taste like?

Rich and complex with deep sweetness and earthiness, prominent raisin/prune and coffee notes, subtle chocolate undertones, and a faint smokiness. The mild heat lets the nuanced flavor dominate without overpowering.

### How do I grow Ancho?

Ancho: about 90 days to maturity, subtropical climate, full sun, hardiness zones 9-11.

### What can I substitute for Ancho?

Mulato (richer, sweeter dried poblano), Pasilla (slightly hotter), Guajillo (milder but brighter), Ancho powder

Page: https://web.thecapsi.app/pepper/ancho
Catalog: https://web.thecapsi.app/data