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Ancho Chile

Ancho chile is the dried form of a ripe poblano pepper, used for its mild heat and fruity, raisiny flavor in sauces, stews, and marinades.

Ancho Chile — illustrative ingredient image

About Ancho Chile

Ancho chile is the dried form of a ripe poblano pepper. It is used for mild chile heat and fruity flavour in sauces, stews, marinades, broths, chile pastes, and meat or vegetable dishes. It may also be ground into seasoning.

The flavour is fruity and raisiny, with earthy, lightly smoky notes that develop during drying. Heat and sweetness vary with the pepper, drying, and whether seeds and veins are retained. Whole pods can be leathery and flexible; ground ancho may be coarse or fine.

Whole ancho chiles are usually broad, flattened, and dark red-brown to nearly black on the surface. They may be stemmed, seeded, toasted, and rehydrated, which softens the flesh; grinding produces a reddish-brown powder and changes how evenly the flavour disperses.

Ingredient type
whole food

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Where ancho chile appears

1 linked foods

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Main dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for ancho chile

Names and romanised forms to recognise on menus and labels.

English

Ancho Chile

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Ancho Chile nutrition & diet

Ancho Chile nutritional value

Peppers, ancho, dried

Per 100 g of the edible portion in the recorded food form.

Calories
281kcal
Protein
11.9g
Carbs
51.4g
Fat
8.2g

Reference values for the specific food form shown. Other varieties, brands and preparations can differ.

Portions & preparation

Use the dried ripe poblano fruit, with stems and seeds removed or retained as specified. Rehydrated, toasted, ground, or sauced ancho has a different edible form and serving context. Record added oil, salt, sugar, stock, or other ingredients rather than assigning them to the chile itself.

Compare the right form: Match dried ripe poblano ancho chile, specifying whole, seeded, toasted, rehydrated, or ground form and edible portion.

Diet considerations

Ancho chile is plant-derived, specifically dried ripe poblano, and is generally compatible with plant-based preparations when used alone. Compatibility changes in mole, marinades, or fillings containing meat, dairy, stock, lard, or cereal thickeners. Coated or fried preparations also differ in carbohydrate pattern from plain dried chile.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: USDA FoodData Central — Peppers, ancho, dried ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .