2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Ancho (lat. Ancho) Is one of the many varieties of chili peppers, also called mulato or poblano.
Description
The fairly wide ancho pods are characterized by a heart-shaped shape and the presence of blunt flattened tips. If we compare this variety of pepper with anaheim pepper, then the ancho boasts a darker color. It is generally accepted that ripe red ancho peppers are more attractive and more pungent than their green counterparts.
In length, ancho peppers reach an average of seven to fourteen centimeters, and in width - from five to seven centimeters.
Unripe dark green peppers have a rather bumpy surface, and as soon as they are fully ripe, all fruits are painted in dark red tones, as close as possible to black. Raw pods have a very pleasant sweetish smell, however, they are widely used not only fresh, but also dried. As for the aroma of dried peppers, it is barely perceptible.
Ancho peppers can have both a rather mild flavor and unexpectedly pungent, so in no case should this feature be discounted. And even different peppers plucked from the same plant can vary greatly in intensity of pungency!
Where grows
Ancho came to European countries from Mexico (more precisely, from the state of Puebla), where it is actively grown to this day.
Usage
Mexicans love to stuff ancho peppers or cover them with a fresh beaten egg and fry them. And they are also actively used to make delicious mole sauces. Especially popular are the ancho-based snacks on Mexico's Independence Day - they are added to prepare the magnificent chiles en nogada (that is, chili in a peanut sauce), which includes the red, white and green ingredients that personify the main colors of the Mexican flag.
Peeled and fried ancho peppers can be stored frozen or canned for several months. True, most often this product is still stored in a dried form - in this form it looks especially impressive: flat and wide heart-shaped pods are really pleasing to the eye. And drying these peppers is very simple: first, red ripe fruits are selected, which are dried until they acquire a wrinkled flat appearance and blackish-brownish color. By the way, after a while the color of the dried peppers changes to a very interesting brick red.
However, dark brown ripe fruits can also be dried - they, just like red ones, must be dried until they wrinkle. In this case, even during storage, the color of the peppers will remain brown. Moreover, this variety of peppers boasts a sweeter flavor, and their surprisingly rich aroma will delight even the most sophisticated gourmets with quirky notes of chocolate.
Dried ancho peppers are good for treating hair loss, cancer, bleeding gums, poor circulation, vitamin C deficiency, asthma, nervous disorders, as well as colds and various infectious ailments. And ancho pepper is an excellent assistant in the difficult task of normalizing digestion. This attractive pepper will also serve well for depression, atherosclerosis, epilepsy, loss of appetite, sleep disorders, muscle pain and joint rheumatism.
Contraindications
Ancho peppers are not recommended for people with gastritis, ulcers, diabetes and all kinds of disorders in the gastrointestinal tract. They should not be eaten by people suffering from liver and kidney diseases.
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