The Ancho pepper is a dried version of the Poblano pepper, known for its mild heat and rich, sweet flavor. Typically dark brown to black in color, it is commonly used in Mexican cuisine, especially in sauces and mole dishes. Ancho peppers are often rehydrated before cooking, allowing their complex flavors to enhance various recipes. Ancho peppers are part of the Capsicum annuum species and are considered one of the most popular dried peppers in the world. They contain a Scoville heat rating of 1,000 to 2,000 units, making them suitable for those who prefer a milder spice in their meals.