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Poblano / Ancho

Schärfegrad 8

Cajohns La Segadora

The Carolina Reaper is responsible for the heat in this sauce. The aroma comes from the 5 Chili Types that make up this sauce and that make it to a great companion for the Tacos, Burritos and Co

€ 8,45 *

Schärfegrad 3

Ancho Chili, ground - FeuerStreuer Pur

Plum and tobacco like flavours deliver an exclusive taste adventure.

€ 7,95 *

Schärfegrad 5

West of Texas® Smoky BBQ Rub & Spice

Fiery…smoky…savory! West of Texas finally also as a spread! Perfect as a rub, for rubbing in the meat (and fish) for grilling and smoking can also be used as a versatile grill seasoning. Gives your steak the right amount of kick! Save up to 20% when buyin

€ 6,95 *
-10%

Schärfegrad 5

West of Texas® BBQ Rub & Spice Double pack

Save 10% with the double pack! West of Texas: Perfect as a rub - for rubbing marinade on meat, fish, grilled and smoked dishes, but can be used as a multi sided grill spice.

RRP € 13,90 € 12,50 *

Schärfegrad 3

Ancho Chili, dried - FeuerStreuer Pur

Ancho Chili, getrocknet - FeuerStreuer Pur

€ 9,95 *

Schärfegrad 4

Apple Smoked Spiced Rum Ancho BBQ Sauce

Very exclusive Mustard from House Monschauer that contains 30% honey and 2% poppy seeds

€ 7,95 *

Schärfegrad 1

Fresh Chili Ancho Poblano, 300g

Fresh Poblano - a mild Mexican classic

€ 5,95 *
-26%

West of Texas BBQ Survival Kit

West of Texas BBQ Survival Kit - with it you will have no problems on your next BBQ! Many recipe ideas and world class products ensure you are covered when you have real cowboys at your table!

RRP € 26,80 € 19,95 *
-15%

Schärfegrad 5

West of Texas® BBQ Sauce+Rub Combo

West of Texas BBQ Sauce and Rub complement each other perfectly – in an economical combo set. Save 15%! The right stuff for grills and smoked foods.

RRP € 15,90 € 13,50 *
-10%

Schärfegrad 6

West of Texas® Smoky BBQ Sauce Double pack

The best BBQ Sauce in the world, now in double pack- 10% off

RRP € 17,90 € 16,10 *

Schärfegrad 4

Born to Hula Habanero Ancho Chili

Medium-hot, delicate Hot Sauce, rich in Red Bell, Habanero and Ancho chilies. Cross-cumin and other spices round up the taste scenario.

€ 7,95 *

Schärfegrad 2

Ancho San Luis Chilli plant

This plant has a medium height and the fruit grows big and are hearth shaped which remind one a little bit of Bell Peppers. The plant grows to a height of about 70-90 cm.

€ 4,95 *

Schärfegrad 6

West of Texas® Smoky BBQ Sauce

The BBQ Sauce that really has it all: fine thick consistency, smoky-sweet, comfortably hot (Habanero!) and a nice aroma. Save 20% when buying in bulk!

€ 8,95 *

Ancho / Poblano – one is fresh and the other one dried

Anchos belong to the breed capsicum annuum and are a variant of the pointed peppers. The peppers grow to about 11-18 cm in length and have a diameter of 6-8 cm. They have broad shoulders at the top and become pointy as we move towards the tip. That is where its name comes from: “Ancho” means broad and Poblano means “originating from Puebla”, because Poblanos come from Mexico, more specifically from the region Puebla. Mexico is a country where mostly hot chili are consumed. However, Anchos and Poblanos are an important part of the Mexican cuisine. Because of the chalice shape of the fruits, one has to be careful that water doesn’t gather at the stem, as the peppers can rot. The Ancho/Poblano plants grow in our climate outdoors pretty well and bear lots of fruit, which have to be gathered regularly, in order to stimulate the growth of more fruit. Because of the huge size of the Poblano peppers, it is important to trim the plant thoroughly.

What is the difference between Ancho and Poblano?

Poblano is the name of the fruit which is usually gathered green (thus, raw) and freshly prepared. Popular dishes with poblano are for example Poblanos Rellenos (filled Anchos) or a Stew with Poblano bits. The heat of the Poblano varies strongly through its degree of maturity.  On average, its heat is around 3 on our 1 to 10 scale. The preparation of the Poblanos is however more difficult than thought at first. The peppers are not just cut open and filled, in order to make, for example, Poblanos Rellenos, but first they are fried and skinned. In the process they become softer, as they no longer have skin, and they also become aromatic and receive a fried note, which is incredibly tasty.

Ancho are the Poblanos which mature to red and are then dried. The aroma of the Anchos reminds strongly of tobacco and plumes and is present in most Mexican cuisine. If one is to buy dried Anchos, these are mostly not fully dried, but they are a little soft. This is why it is difficult to grind them in a chili mill. However, those who want ancho powder can simply buy it. Of course, you can find ancho powder in our shop and you can find great recipes on Pepperworld.com!