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[Capsicum annuum] Ground Ancho Grande powder, low heat.
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Ancho Grande powder is made by grinding this large Mexican pepper with a sweet, slightly smoky flavor, a staple of traditional cuisine.
The source pepper, Capsicum annuum, grows on a sturdy, productive plant up to one meter tall, with large, meaty fruits.
Sowing takes place between February and March in a heated seedbed, transplanting after the last spring frosts.
It prefers sunny spots and rich, well-drained soil; it needs support due to the weight of its large fruits.
The wide, heart-shaped fruits ripen from dark green to reddish-brown and must be fully dried before grinding.
Waterlogging should be avoided as it favors root rot; monitor for aphids and whitefly.
Ancho Grande powder has a low heat level, around 1,000-2,000 SHU, with sweet, smoky notes: essential for mole, chili and Mexican sauces.
Rich in capsaicin and antioxidants, typical of dried Mexican peppers.