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Dried Ancho negro chili pepper

Its fragrance and flavors are very rich and fruity: notes of prunes, candied tomato, cocoa, raisins, tobacco, hay. It is a mild pepper.

Note : the packaging of this article is not suitable for gift boxes

  • 61,00 €

    Bag of 1Kg (35.27 oz)
  • 31,00 €

    Bag of 500g (17.64 oz)
    Per kilo price : 62,00 €
  • 8,95 €

    Bag of 100g (3.53 oz)
    Per kilo price : 89,50 €
  • 4,95 €

    Bag of 30g (1.06 oz)
    Per kilo price : 165,00 €

Botany : Capsicum annuum
Origine : San Luis Potosi, Mexico
Ingredients : 100% dried ancho negro chili pepper
Storage : Away from light, heat and moisture.
Le Comptoir des Poivres' scale (?) : 3
Size : 10 cm approx.
Réf : CDPSA175_P

Dried Ancho negro chili pepper

 

Ancho negro pepper is known by different names depending on the region of Mexico: Chile Color, Chile Colorado, Chile Ancho Chino… It is a key ingredient in marinades, sauces and for the very famous Mexican moles: mole poblano or mole negro from Oaxaca.

More : Did you know Mexico is the country in the world with the greatest variety of peppers ? It is also a country which culture has been strongly influenced by it, even the character and collective personality have to do with chili, a species of the Solanaceae family.
Today, up to 64 varieties of chili are known to be cultivated in Mexico, of which 25 are semi-cultivated and wild. Majority of varieties are cultivated in the south-central part of the country, most of them in Guerrero, Oaxaca, Chiapas, Puebla ...

However, those of greater importance such as jalapeño, serrano, huajillo and ancho, are grown mainly in the center and north of the country.

Mexicans call chili peppers “Chile” (tzilli in the Náhuatl language) and clearly declare it “the King of Mexican cuisine.” It is the Spaniards who, upon their arrival in Mexico, call it red chili or American pepper.

Consumed for more than 7000 years, the chilli have multiple virtues: it is diuretic, rich in vitamins C and A, in antioxidants and in potassium, would promote cholesterol lowering and prevent diabetes.

We recommend it, broken into pieces or reduced to powder, for stews, pasta sauces, red meat marinades, powdered fried on fries and omelets or emulsified with chocolate! Reduced to a paste, you can combine it with cumin, oregano, cilantro, tomato

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Dried Ancho negro chili pepper

Dried Ancho negro chili pepper

Its fragrance and flavors are very rich and fruity: notes of prunes, candied tomato, cocoa, raisins, tobacco, hay. It is a mild pepper.

Note : the packaging of this article is not suitable for gift boxes