From the producer:
Chile pepper pods are, technically, berries. When used fresh, they are most often prepared and eaten like a vegetable. Whole pods can be dried and then crushed or ground into chile powder that is used as a spice or seasoning. Chilies can be dried to prolong their shelf life. Chile peppers can also be preserved by brining, immersing the pods in oil, or by pickling.
The poblano (Capsicum annuum) is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho (""wide""). Stuffed fresh and roasted it is popular in chiles rellenos poblanos.
While Anchos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. When allowed to ripen, poblanos turn red and develop additional sweetness, which in turn balances out their already mild heat. Thus Anchos are red while poblanos are green.
Ancho chiles have a deep red color and a wrinkled skin. Sweet and smoky with a flavor slightly reminiscent of raisins, their heat is mild to medium-hot.
Preparation methods include: dried, stuffed, in mole sauces, or coated in whipped egg (capeado) and fried. When dried, the poblano or Ancho becomes a broad, flat, heart-shaped pod; from this form, it is often ground into a powder used as flavoring in various dishes.
Ingredients: Ancho pods