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Ancho chiles are a major ingredient in Mexican cuisine. The seeds, pods, and leaves of the ancho pepper can be dried or toasted before using for cooking purposes. Anchos pairs well with peppers such as bell peppers when it is used in dishes like soups and stews because they share similar traits that make up their flavor profiles; both have hints of sweetness, tanginess, spiciness all at once without being overpowering one over another.

Origin: Mexico

Flavor profile: smoky, spicy

Used in: sauces, mole, tamales, marinades, beans, tacos

Health benefits: The dried peppers are high in vitamins A and C which help to fight off infection from bacteria or viruses. Chile ancho helps to reduce pain, inflammation, and joint discomfort.