Ancho Chile Flakes

Ancho Chile Flakes
Ancho Chile Flakes
Ancho Chile Flakes Ancho Chile Flakes

Ancho Chile Flakes

SKU
101192 001
Price:
$18.11
Net Weight:
4 oz
Please select

Ancho Chile Flakes, Capsicum annuum, measure 500-1,500 Scoville Heat Units (SHU).  They are also known as ancho chili flakes, dried ancho flakes, or dried ancho chile flakes.

Ancho chiles are some of the most popular peppers grown in Mexico. The name ancho means “wide” and refers to the flat, paddle-like shape they take when they are dried. When ancho chiles are still fresh, they are called a poblano, in recognition of its native state of Pueblo, Mexico. It’s been a staple food of Puebla for thousands of years. 

Ancho Chile Flakes are popular with American restaurants; independent spice shops; and seasoning companies.

1 heaping Tablespoon Ancho Chile Flakes = 1 Tablespoon Ancho Powder = 1 whole Ancho chile, which is approximately 1/4 oz.

 

Flavor Profile

Ancho Chile Flakes have a rich, fruity, raisin flavor, with a bit of smokiness and an earthy bitterness.

 

Heat Level 

Ancho Chili Flakes are mild; they can measure anywhere from 500-1,500 Scoville Heat Units (SHU).

 

How To Use

You can use Ancho Chile Flakes anywhere you’d use any chile flakes, particularly if you’re looking to make food with Mexican flair. Add them to the Mexican stew, Birria. Toast Ancho Chile Flakes in a pan and toss in the pot for a classic Mole Poblano. Simmer with pork shoulder for a hearty Pork Burrito, or have some fun with dessert and make a Cinnamon and Ancho Chile Chocolate Bark. Mix egg yolks with Ancho Chile Flakes and mayonnaise for kicked-up deviled eggs. Stir a teaspoon or two of Ancho Chile Flakes into cornbread batter for a fruity, smoky twist on a rustic favorite. Combine with finely chopped onion and tomato for a fresh, raw salsa, or add to onions and diced pineapple for a fruity, spicy salsa. And of course, don’t leave Ancho Chile Flakes out of a steaming pot of homemade chili.

Ancho Chile Flakes complement pork, beef, chicken, corn, beans, eggs, tomato, winter squash, and fruit, and are delicious in soups, stews, casseroles, sauces, and salsa.

Pair Ancho Chile Flakes with ginger, chocolate, garlic, onion, lime, cilantro, cinnamon, cumin, coriander, honey, tamarind, Mexican oregano, and thyme.

 

Also CalledAncho chili flakes, dried ancho flakes, or dried ancho chile flakes
SpeciesCapsicum annuum
IngredientsDried ancho chile flakes
Flavor ProfileFruity, raisiny, smoky; a mild, bitter heat
Scoville Heat Units500-1,500 SHU
Recommended UsesSoups, stews, chili, mole, burritos, eggs, chocolate, cornbread, salsa
CuisineMexican, Tex-Mex, American
How To StoreAirtight container in a cool, dark place
Shelf Life6-12 months
Country of OriginMexico or USA

Nutrition Facts

Serving Size1 tsp

Amount Per Serving

Calories13

% Daily Value*

Total Fat0g1%

Saturated Fat0g0%

Trans Fat0g

Polyunsaturated Fat0g

Monounsaturated Fat0g

Cholesterol0mg0%

Sodium2.0mg0%

Total Carbohydrate2.9g1%

Dietary Fiber1.0g4%

Total Sugars0.0g

Added Sugars0g0%

Sugar Alcohol0.0g

Protein0.6g1%

Vitamin D0mcg0%

Calcium3mg0%

Iron1mg3%

Potassium113mg2%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. These values were calculated and therefore are approximate. For more accuracy, testing is advised.

Reviews

4.5 out of 5
2 total ratings.

William H. (Verified buyer) 03/22/2022
Tuna Avocado Toast with Ancho Chile Flakes Mild heat, Smoky Sweet! I add these flakes to my Tuna-Avocado blend on toasted sourdough for a tasty lunch! Careful! This is also an addictive midnight snack! One small can Albacore tuna packed in water, drained. Mix with one large plus one small ripe Avocado. Add a squeeze of a 3/4 inch lemon wedge, 1-tbsp of Spices Inc. Ancho Chile flakes, 1/2 tsp of Roasted California Garlic, 1/2 tsp California granulated onion, a pinch of fine Himalayan salt, 1- tbsp finely chopped cutting celery, 1 tbsp finely chopped fresh chives, 1-tbsp finely chopped fresh dill leaves, 1-tbsp finely chopped cilantro. For variety, Replace cilantro with finely chopped fresh baby spinach leaves. Mix well. Let rest for 15-20 minutes before applying on toast to allow the spices to mingle. Spread on your favorite toasted homemade bread! I like sourdough. But it is equally spectacular on toasted rye bread. I’ve also tried this on toast with a very light brushing of pumpkin seed oil prior to adding the Tuna-Avocado blend. Yum! Use a fine haired China bristle brush for very light application. Enjoy!

Alan B. (Verified buyer) 12/10/2021
Ancho An interesting and "different" flavor. Will be a long term member of our spice repertoire

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