Ancho Chili Heat Scale: Mild Pepper Facts & Comparisons

Ancho chilies typically measure between 1,000 and 2,000 Scoville Heat Units (SHU), placing them in the mild to medium range of the chili pepper heat scale. This dried poblano pepper offers a subtle warmth with rich, earthy flavors rather than intense heat, making it a versatile ingredient in Mexican and Southwestern cuisine.

Ancho chilies represent one of the most popular dried peppers in Mexican cooking, yet many home cooks remain uncertain about their actual heat level. Understanding where these distinctive heart-shaped peppers fall on the Scoville scale is essential for creating balanced dishes without unexpected spice surprises.

Understanding the Scoville Heat Scale

The Scoville scale, developed by pharmacist Wilbur Scoville in 1912, measures the pungency or 'heat' of chili peppers and other spicy foods. This measurement is expressed in Scoville Heat Units (SHU), which indicate the concentration of capsaicin—the chemical compound responsible for the burning sensation we perceive as 'heat.'

Originally determined through human taste testing, modern laboratories now use high-performance liquid chromatography to measure capsaicinoids precisely. The scale ranges from zero (no heat, like bell peppers) to over 2 million SHU for the hottest peppers like the Carolina Reaper.

Ancho Chili: Mild Heat with Complex Flavor

Ancho chilies are simply dried poblano peppers, harvested at full maturity and then sun-dried. This drying process concentrates their flavors while maintaining their relatively mild heat profile. The 1,000-2,000 SHU rating places anchos significantly below many common peppers:

Pepper Type	Scoville Heat Units (SHU)	Heat Level
Ancho Chili	1,000-2,000	Mild
Bell Pepper	0	None
Poblano (fresh)	1,000-2,000	Mild
Jalapeño	2,500-8,000	Medium
Serrano	10,000-23,000	Hot
Habanero	100,000-350,000	Very Hot

Factors Influencing Ancho Chili Heat

Several variables can affect the actual heat level you experience when using ancho chilies:

• Growing conditions: Soil composition, climate, and water availability impact capsaicin production
• Drying process: Sun-dried versus oven-dried can slightly alter heat perception
• Seed and membrane content: Removing seeds and white membranes significantly reduces heat
• Age of the pepper: Older dried peppers gradually lose potency over time

Interestingly, the drying process that creates anchos from fresh poblanos doesn't substantially increase their heat level. Unlike some peppers that become significantly hotter when dried, anchos maintain a similar SHU range to their fresh counterparts.

Culinary Applications of Ancho Chilies

The mild heat profile of ancho chilies makes them exceptionally versatile in cooking. Their heat serves as a subtle background note rather than a dominant flavor. Chefs appreciate anchos for their complex flavor profile that includes:

• Notes of dried fruit (particularly raisins and figs)
• Earthy, tobacco-like undertones
• Subtle hints of coffee and chocolate
• A gentle warmth that builds gradually

When rehydrated and blended, ancho chilies form the foundation of many traditional Mexican mole sauces. Their mild heat allows other complex flavors to shine through without overwhelming the palate. For those sensitive to spice, anchos provide authentic Mexican flavor without excessive heat.

Ancho vs. Similar Peppers: Understanding the Differences

Many cooks confuse anchos with other dried Mexican peppers. Here's how they compare:

• Ancho vs. Pasilla: Pasilla peppers (dried chilaca) run slightly hotter at 1,000-2,500 SHU with more pronounced berry notes
• Ancho vs. Mulato: Mulatos (dried poblano harvested later) have similar heat (900-1,800 SHU) but richer, smokier flavor
• Ancho vs. Guajillo: Guajillos (dried mirasol) are moderately hotter (2,500-5,000 SHU) with tangy, floral notes

Understanding these subtle differences in the ancho chili heat scale helps cooks make informed substitutions when creating authentic Mexican dishes.

Substituting Ancho Chilies Based on Heat

If you need to replace anchos in a recipe, consider these alternatives based on heat level:

• For similar mild heat: Use fresh poblanos (roasted and peeled) or dried pasilla peppers
• For slightly more heat: Guajillo peppers provide additional warmth while maintaining fruitiness
• For no heat: Sweet paprika offers similar color without any spiciness
• For convenience: Ancho chili powder maintains the flavor profile in powdered form

Remember that when substituting, you'll want to adjust quantities based on the relative heat levels. One dried ancho typically equals about 1-2 teaspoons of ancho chili powder, depending on the brand's concentration.

Practical Tips for Working with Ancho Chilies

Maximize your experience with these mild-heat peppers with these professional techniques:

• Toast dried anchos lightly in a dry skillet for 20-30 seconds per side to enhance flavor
• Remove stems and seeds before rehydrating to control heat level precisely
• Soak in hot water (not boiling) for 15-20 minutes for optimal rehydration
• Blend rehydrated anchos with soaking liquid for smooth sauces
• Store dried anchos in airtight containers away from light for up to 6 months

For those concerned about ancho chili heat level in family recipes, remember that removing the seeds and inner membranes can reduce the heat by up to 80% while preserving most of the distinctive flavor.

Are ancho chilies hot?

Ancho chilies are considered mild on the heat scale, measuring between 1,000-2,000 Scoville Heat Units. They provide subtle warmth with rich, earthy flavors rather than intense heat, making them suitable for those who prefer milder spicy foods.

How does ancho chili heat compare to jalapeño?

Ancho chilies are significantly milder than jalapeños. Anchos range from 1,000-2,000 Scoville units while jalapeños range from 2,500-8,000 units. A jalapeño is typically 2-8 times hotter than an ancho chili, making anchos a much milder option for Mexican cooking.

What pepper is closest to ancho in heat level?

The closest peppers to ancho in heat level are fresh poblanos (which become anchos when dried) and pasilla peppers. Both fall within the 1,000-2,500 Scoville range. Mulato peppers are also similar, measuring 900-1,800 SHU with comparable mild heat.

Does drying peppers make them hotter?

Drying concentrates flavors but doesn't necessarily increase heat. Ancho chilies (dried poblanos) maintain a similar 1,000-2,000 SHU range as fresh poblanos. Some peppers like chipotles (dried jalapeños) may seem hotter because the drying process changes capsaicin distribution, but the actual Scoville rating remains comparable.

How can I reduce the heat of ancho chilies?

To reduce ancho chili heat, remove all seeds and the white inner membranes before use, as these contain most of the capsaicin. Soaking rehydrated anchos in milk instead of water can also neutralize some heat. For complete heat removal while maintaining flavor, substitute sweet paprika in recipes requiring ancho's color without the spice.