Fully matured poblano is very similar to Ancho as they both come from the fresh Poblano chili but there are differences, especially in taste. Both are green in the initial growth state but Ancho matures to a deep red color and the fully matured poblano towards a darker color, a very dark brown shade.The darker color is also evident in the taste profile where hints of licorice, chocolate, cherries and even tobacco are reminiscent. Like Ancho, it is slightly smoky and due to its dark elements it's popular in the many versions of the Mexican National Sauce – Mole.Our Ancho chili is sourced from the state of Zacatecas, south of the city of Fresnillo, from a farm operated by Omar and his family. Here the dry cool climate is perfectly suited to grow many of the famous Mexican chilis with full sunlight, high temperatures and perfect rainfall in the rainy season. It has been oven dried without smoke. During the drying time the taste changes significantly, one could compare it with grapes vs. raisins. Derived from: Poblano ChiliScoville: 2500-3000 Always wipe clean and toast the chili before use to wake up the flavors.
