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.