Ancho Chilli, Cracked

Origin & Story

The Ancho chilli is the dried form of the Poblano chilli and is one of the classic ingredients of Mexican cuisine. Its origin lies in central Mexico, where it has been used for sauces, marinades and stews for generations.

Unlike hotter chilli varieties, the Ancho brings above all fruity, rounded aromas – a quality that makes it especially versatile. In Mexican cuisine it is one of the so-called "holy three" chilli varieties for mole and other base sauces.

Highlights

Ancho chilli has a mild heat profile of 1,000–2,000 Scoville units and is therefore especially suited to dishes that call for an aromatic but not dominant heat.

In aroma it recalls raisins, cocoa and dried plum. The cracked form ensures even distribution in marinades, sauces or straight at the table. Fruity, warm and versatile to use.

Quality

The chillies come from Mexico, are sun-dried, deseeded and cracked by hand at Manufaktur Funke. Processing takes place in small batches – no additives, no technical aids, 100% all-natural.

The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

I scatter Ancho chilli straight onto melted cheese or into butter – in a sandwich, in a gratin or as a topping on grilled vegetables. The combination of warmth, fruit and roasted aroma complements many simple dishes in surprising ways.

Recommended use

• For tacos, BBQ, sandwiches or grilled vegetables
• In braised dishes, chilli sin/con carne or lentil stew
• As an addition to chocolate, spiced butter or dark sauces

Recipe idea

Grilled Cheese Sandwich with Ancho chilli & Mozzarella
View recipe

Origin / Ingredients

Ancho chilli, cracked, from Mexico.
All ingredients are processed with craftsmanship at Manufaktur Funke.

Storage

Store in a dry place, away from light. Reseal well after opening.