The ancho (pronounced "ahn-choh") chili's flat heart shape creates one of the largest chiles other than the capsicum or bell pepper. Ancho means 'wide" in Spanish and it is a sweet chili with a hint of raisin and plum. The ancho is a commonly used chili in Mexico and is a basic ingredient for making many Mexican style sauces. The ancho, along with the mulato and pasilla form the "holy trinity" of chiles as used to make traditional Mexican mole sauces. The mulato (light brown) and negro (black) chili are varieties of the Ancho.

The ancho chili registers 1,000 to 2,000 Shu's on the Scoville scale.

Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Subclass: Asteridae
Order: Solanales
Family: Solanaceae
Genus: Capsicum
Species: C. annuum
Binomial name
Capsicum annuum

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