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Ancho Pepper Facts: Everything you need to know 

Spice School: Lesson 14

ORIGIN

17 VITAMINS & MINERALS

Ancho peppers are actually poblano peppers that are left on the vine to ripen fully. They are native to Puebla, Mexico and members of the plant genus Capsicum.

DID YOU KNOW?

Ancho is the most commonly used dried chili in Mexico. Together with mulato and pasilla, it makes the, “Holy Trinity of Mexican Chilies.”

SIX REASONS TO SPRINKLE SOME MORE

• Calcium

• Copper

• Folate

• Iron

• Magnesium

• Manganese

• Niacin

• Phosphorus

• Potassium

• Riboflavin

• Selenium

• Sodium

• Thiamin

• Vitamin A

• Vitamin B-6

• Vitamin C

• Zinc

  • May be rich in antioxidants
  • May help fight pain and inflammation
  • May boost immunity
  • May reduce the risk of cancer
  • May lower blood pressure
  • May aid digestive health

MODERATION IS KEY

Repeated intake at higher doses may trigger a burning sensation or cause intestinal distress in some individuals.

APPLICATIONS

Adds a deep, rich, slightly sweet flavor, heat and color to sauces, dressings and stews such as chili or in Mexican dishes like mole and enchiladas.

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