There are literally hundreds of different chilies, all of which descend from the original ones discovered by the Spanish when they found the Americas.
Prior to this chilies were unknown to the rest of the world.
The warming bite and delicious capsicum taste of chili was warmly embraced by nearly every nation on earth, thus we find some form of capsicum or chili in nearly every cuisine.
Dried chilies have a very different flavor to fresh ones, as upon drying a caramelization of the sugars takes place which creates a delicious, robust taste not found in fresh chilies, in the same way a sun-dried tomato has a more complex flavor profile than a fresh one.
Chilli Ancho: A large, dried poblano chilli. Dark purple to black in colour and mildly fruity in flavour with subtle coffee notes. Used in many traditional Mexican dishes.
Heat level – 4/10
Other Common Names: Aji, Red Pepper.
Botanical Names: (Capsicum annum)
Health Benefits: Ancho chili is an aged and ripened poblano pepper. All Chili peppers contain capsaicin. The amount of capsaicin is relative to the heat of the Chili pepper. The more pronounced the heat, the more capsaicin. Ancho chili peppers have a smaller amount of capsaicin. Capsaicin is considered highly anti-inflammatory and may benefit those suffering from inflammatory disorders, such as arthritis osteoarthritis, psoriasis, shingles and diabetic neuropathy. Capsaicin is also commonly considered a beneficial adjunct to a healthy lifestyle in cardiovascular function, increasing circulation, as well as an appetite suppressant and metabolism booster. Peppers also contain free-radical fighting properties, which may help to maintain a youthful complexion, and prevent cellular damage that can lead to disease. Chilies are also an excellent source of antioxidants Vitamins: A and C, as well as Vitamin K.