New

Ancho Chili Powder

Mild & deeply warming heirloom chili

$9.99
Choose Your Size

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
Categories
Chilis & Paprikas Kosher Meat & Poultry Mexico New! North America Rubs & Marinades Soups & Stews Veggies Show More

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:

    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)

    Kosher
    non gmo clear
    non irradiated clear
    no preservatives clear

    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.

    Recipes

    Sourcing

    Partner Farmer Don Jesús in his heirloom chili field from Burlap & Barrel

    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.

    Back to All Spices
    Back to top