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Ancho Chili Powder
Mild & deeply warming heirloom chili
Regular price
$9.99
Unit price
/
Unavailable
Ancho Chili Powder - 2.0 oz glass jar is backordered and will ship as soon as it is back in stock.
Why Burlap & Barrel?
Single origin spices sourced directly from small farms
Over 12,000 5-star reviews
Guaranteed to wow you or we'll replace
Deep, earthy and sweet, our heirloom Ancho chili powder layers flavors of dried plum, cocoa and tobacco into moles, stews and marinades. These ripened poblano peppers are grown and sun-dried in the semiarid fields of Guanajuato by Don Jesús, a smallholder farmer who cultivates from saved seeds and uses traditional drying methods to concentrate natural sugars and aroma. With mild heat and a rich, rounded profile, this kitchen-ready chili powder adds depth and warmth to your cooking.
Mexican Chili Trio:
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With medium heat and rich flavor, this chili adds depth and gentle warmth to sauces, stews, and marinades. A versatile base for countless savory dishes.
Ingredients:Ancho chilis (capsium annum)
Heat index: Medium
Size: 2.0 oz
Origin:Guanajuato, Mexico
Process:Sun-dried, then ground
- 1 whole ancho chili = 1 tsp powder
- Stir into BBQ sauces, bean dishes and chili for rich, earthy sweetness with mild heat.
- Sprinkle over nachos or roasted vegetables for a fruity, cocoa-tinged flavor boost.
- Add depth to chocolate desserts like spiced cake or hot cocoa for a warm, unexpected twist.
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Bright and bold with lively heat, this chili brings a vibrant lift to salsas, adobos and rubs. Perfect for adding bright flavor and sizzle to soups, marinades and roasted vegetables.
Ingredients:Guajillo chilis (capsium annum)
Heat index: Hot
Size: 1.9 oz
Origin:Guanajuato, Mexico
Process:Sun-dried, then ground
- 1 whole guajillo chili = 1 tsp powder
- Blend into salsas, adobos and marinades.
- Add to soups, stews and braises for a bright, fruity lift.
- Use in spice rubs for chicken, fish or roasted vegetables to bring lively flavor and aroma.
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Smoky and complex, this chili adds layered flavor to moles, stews and slow-cooked dishes. Ideal for creating rich, comforting meals.
Ingredients:Pasilla chilis (capsium annum)
Heat index: Medium
Size: 1.9 oz
Origin:Guanajuato, Mexico
Process:Sun-dried & ground
- 1 whole pasilla chili = 1 Tbsp powder
- Stir into black mole, barbacoa or rich stews for smoky-sweet complexity.
- Add to salad dressings, sauces or bean dishes for a touch of cocoa and dried fruit richness.
- Sprinkle into mac and cheese or roasted root vegetables for gentle heat and dept
Highlights
Origin:
Guanajuato, Mexico
Aliases:
Dried Poblano Pepper
Process:
Sun-dried, then ground
Heat index:
Medium
Tasting notes:
Sun-Dried Tomatoes • Cacao Nib • Raspberry Jam
Ingredients
Ancho chilis (capsium annum)
Cooking tips
- 1 whole ancho chili = 1 tsp powder
- Stir into BBQ sauces, bean dishes and chili for rich, earthy sweetness with mild heat.
- Sprinkle over nachos or roasted vegetables for a fruity, cocoa-tinged flavor boost.
- Add depth to chocolate desserts like spiced cake or hot cocoa for a warm, unexpected twist.
Sourcing
The idea started with chefs in our network who were frustrated by inconsistent heat, flavor, and quality in so-called Mexican chilis. When we looked into it, we found out why: no traceability, no real provenance and few farmers still growing them the traditional way.
So we built a supply chain from scratch. Through NUUP, a Mexican ag NGO, we met Don Jesús, a farmer in Guanajuato growing chilis from saved seeds on shared communal land (the ejido system). We worked with him to convert to using only organic inputs, manage drought and pest challenges and process the chilis locally for quality and safety.
With our help, Don Jesús became licensed to export his own chilis directly, cutting out middlemen and putting more income and agency in his hands. The whole process took years and tens of thousands in investment, but it paid off. We now have a product that’s nearly impossible to find elsewhere: traceable, single-origin chilis, grown and dried in Mexico.
