Ole Rico - Pasilla Chile Powder 4 oz - Pure Ground Chili Natural Seasoning Made From Dried Pasilla Peppers - Mild Heat, Great for Mexican Recipes

I did a blood test for food insensitivities and Ancho came up as a good guy in contrast to cayenne and others. It list Ancho chilies as the only ingredient, and is 4 oz weight. Packaged in Laredo Tx and a product of Mexico. Purchased in ~July 2019 and Exp date was Aug 2020, so good dating. So far no clumping.For those planning self space etc the container is 4-1/2" tall and the footprint is 2" round diameter. So it is a little larger that the typical Spice Islands, etc glass spice unit. There are the typical pour and shake sections in the lid. For recyclers it is a #1 PETE plastic, so marked, and I think standard for most recycling efforts.I've been told Ancho is the ingredient for Mole sauce in Mexican cooking or enchilada sauce but haven't looked it up, but overall it is not hot spicy, just flavorful. If you want a little more hot spiciness I guess add some cayenne or other hot spice.Overall pleased, it added a missing part of my spice list from the blood test.If you liked the extra details hit the "helpful" button, adds motivation to take the time to provide the measurements and details for this great community. Much appreciated.

I bought this product because it was recommended by a YouTube cooking show called Views on the road. This chilli powder is perfect for adding flavor without the spice of Chile’s. It’s kid friendly

Either this isn't habanero or it's not fresh. I have bought powdered habanero both in Germany and in Mexico (a brand from Yucatan). On both occasions, the smallest pinch would set my tongue on fire. With this stuff you need to put a sizeable amount only makes food slightly spicy at best. Habanero powder tends to loose its spiciness with time after the container has been opened, which is why I wonder if this thing is rather stale.

You will love making enchilada sauce with their New Mexico ground chili and Ancho Powder. Please see the recepie below.1/2 cup oil, 1/2 an onion-saute for 5 minutes then whisk in 1/2 flour satue on low for 5 minutes. Add 6 tablespoons New Mexico ground chili and 2 cups of water with a chicken boullion cube along with 1 tsp Anch Powder 1/4 tsp salt 1/4 garlic powder and 1/2 tsp oragano 1/4 tsp cumin and 1/2 small can of tomatoe sauce. Cook over medium heat until thickend for aproximatley 2 more minutes. You can adjust the chili powder now if it isnt hot enough.

Received the product, as described, in the time frame expected. The chile powder was very good in the al pastor we made and you could make out the significant flavors of the guajillo chile.On a side note, the seller reached out to confirm everything was ok with my shipment and that it had arrived when expected. This level of customer service was unexpected from an online platform and something I found I appreciated after it happened. Would definitely purchase again.

I used this in preparing a particular recipe which called for four different chilis, this being one - soI can't really review this separately except to say it smells fantastic and tastes...like chili powder, kind of. (No cumin or other spices, just finely powdered chilis.) I plan on using it more often, now that I've discovered it. I like the idea of being able to regulate the proportions of chili to cumin to oregano in my cooking, something difficult to do with commercial "chili" powders.If you like Mexican or Tex-Mex dishes, or if you're adventuresome and like spicy food, this is worth trying.

I used the chili powder to make tamales. ( To flavor the cooking meat and to color the masa.) In Mexico different regions flavor tamales differently and used corn husks or banana leaves to wrap them. The chillis that are most commonly used are the guajillo, the árbol, the pasilla, the jalapeño and the habanero . This powered chilli product is excellent and because it is a powder can be measured to suit taste. My whole adventure in making tamales was to cut down the time from all day to a couple of hours (from beginning to eating) and the reduce the number of people involved down to 1. That way I can make them at a moment’s notice for celebratory events.

I love this stuff! I put it in a pepper shaker and have been putting it on everything... my wife is seriously not into spicy food so it's a great way to kick things up a notch without just putting hot sauce all over everything, which I've learned is an insult to the chef (particularly if you haven't even tried it yet). This accomplishes the same goal but flies under the radar. Win-win!I also had a little beer salt container that I emptied out and filled with this stuff. I take that to restaurants and other places.It's great on popcorn with a little salt, but you really do have to be careful rubbing your eyes (etc) afterwards!