Ancho is the dried version of the large Poblano chilli, the mildest chilli on the spectrum and is frequently used in Mexican cooking. It is a must as a base in Chilli con carne and lends a lovely, warm flavour to many other dishes. Frequently used in combination with other, hotter chillis it lends a balanced taste to your cooking. Those who prefer flavour over heat, or are very sensitive to chilli heat, can also use it on its own as a condiment with cooked food and in cold platters.
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