ATA Whole Dried Ancho Chili Pods – Mild Poblano Peppers for Mole & Sauces

SKU: ATA-WHL-ANC · Brand: ATA FOOD Co., Ltd. · Catalog: inquiry-only on https://atafood.chinaspice.org/

The Mild, Fruity Foundation Pod of Mole — Whole, Wrinkled and Ready to Rehydrate

Ancho is the dried form of the ripe poblano, and it is bought for body and fruit, not for fire. This SKU gives sauce manufacturers the whole dried pod — stem on, seeds in — so the buyer controls toasting, deseeding and grinding in their own process instead of inheriting someone else’s powder blend.

• ATA Whole Dried Ancho Chili Pods carry mild heat of 1,000–2,500 SHU, typically around 1,500 SHU by HPLC (AOAC 995.03).
• ATA Whole Dried Ancho Chili Pods are whole ripe poblano pods, 10–15 cm long with a wide 5–7 cm shoulder, dried to a wrinkled deep mahogany-brown skin.
• ATA Whole Dried Ancho Chili Pods are dried to moisture ≤11.0% (ISO 939) for stable storage and clean rehydration.
• ATA Whole Dried Ancho Chili Pods ship in 10 kg cartons (25 kg on agreement), FOB Qingdao.
• The HS code for ATA Whole Dried Ancho Chili Pods is 0904.21.0000 (dried Capsicum, neither crushed nor ground).

Product Snapshot

ATA Whole Dried Ancho Chili Pods are produced from ripe red poblano peppers (Capsicum annuum) sourced through Chinese chili-growing belts, dried, graded and packed via the Qingdao corridor. The drying develops the ancho’s signature profile: raisin-like dried fruit, mild cocoa and tobacco notes, and a round, low heat that builds sauce body instead of dominating it.

The buyer for this SKU is a sauce or ready-meal manufacturer working in the Mexican and Tex-Mex repertoire — mole negro and mole poblano, adobo marinades, enchilada sauce — plus spice grinders who want an authentic single-variety ancho stream instead of a pre-blended “ancho-style” powder.

Key Specifications at a Glance

Technical Specification

Physical

Chemical

Microbiological

Contaminants & Compliance

How This Product Differs

vs. ATA Ancho-Style Mild Dark Chili Powder (already on this catalog)

• Form: This SKU is the whole dried pod; the ancho-style listing is a ground powder. Whole pods let the buyer toast, deseed and grind to their own spec.
• Composition: This SKU is single-variety ripe poblano, dried. A powder “style” product is a ground blend built to imitate the profile.
• Process control: Rehydration weight, deseeding loss and grind size stay in the buyer’s hands with whole pods; with powder they are fixed upstream.
• Buying guidance: Choose whole ancho pods for sauce production from scratch and for in-house grinding. Choose the powder when the line needs a ready-to-dose ground ingredient.

vs. ATA Smoked Chipotle Morita Whole Dried Chili Peppers

• Heat: Ancho runs 1,000–2,500 SHU; chipotle morita runs 2,500–8,500 SHU.
• Drying method: Ancho is conventionally dried, keeping a fruity, cocoa profile. Chipotle morita is smoke-dried ripe jalapeño, defined by smoke.
• Sauce role: Ancho is the base/body pod of mole and adobo. Chipotle is a heat-and-smoke accent, usually a minority share of the pod blend.

Industrial Applications

• Mole negro / mole poblano: The foundation pod — toasted, rehydrated and blended with other dried chilies, seeds, spices and chocolate for body, color and dried-fruit depth.
• Adobo marinades: Rehydrated ancho blended with vinegar, garlic and spices for meat marinades and braising bases.
• Enchilada sauce: Ancho-only or ancho-led red sauce with a mild, family-friendly heat level.
• In-house grinding: Grinders producing single-variety ancho powder or ancho-led chili blends from a traceable whole-pod stream.
• Ready meals and meal kits: Dried pods portioned into kits, or processed into sauce bases at scale.

Trial note: rehydrate in hot water for 20–30 minutes after a brief dry-toast; expect roughly 2.5–3× weight recovery, and validate deseeding loss against the yield assumed in the recipe.

Packaging, MOQ, Logistics & Shelf Life

• Standard packaging: 10 kg cartons.
• Bulk option: 25 kg on agreement.
• Samples: 500 g–5 kg available for evaluation.
• MOQ: Confirmed at RFQ by packaging format.
• Shelf life: 18–24 months stored cool, dry and dark in sealed cartons.
• Storage: Keep sealed and dry; dried pods reabsorb moisture, which is why the ≤11.0% packing moisture and carton integrity matter.
• Incoterms: FOB Qingdao; CIF / CFR on request.
• HS code: 0904.21.0000 — dried Capsicum fruit, neither crushed nor ground. Ground ancho would fall under 0904.22, which is a different product form.

Certifications & Export Documentation

• Production under ISO 22000 / HACCP / BRCGS-aligned programs.
• Halal and Kosher documentation on request.
• Lot CoA reporting SHU (HPLC, AOAC 995.03) and moisture.
• Commercial invoice, packing list, bill of lading (B/L) and Certificate of Origin / Form E as applicable to the shipment.

Frequently Asked Questions

1. Is ancho the same pepper as poblano?

Yes — ancho is the dried form of the ripe (red) poblano pepper. Fresh green poblano and dried ancho are the same variety at different maturity and processing stages, with ancho developing dried-fruit and cocoa notes during drying.

2. How hot are these pods, really?

Mild: 1,000–2,500 SHU, typically around 1,500 SHU by HPLC. Ancho is bought for body and fruit, not heat; if the recipe needs more fire, it is normally blended with hotter pods such as chile de árbol.

3. Do the pods come with stems and seeds?

Yes — whole pods, stem on, seeds in, as is standard for whole-pod trade. Buyers toast, stem and deseed in their own process; confirm any special preparation requirement in the RFQ.

4. How do I rehydrate them, and what yield should I expect?

Dry-toast briefly, then soak in hot water for 20–30 minutes. Expect roughly 2.5–3× weight recovery before deseeding; validate against your own process before fixing recipe yields.

5. How is this different from the ancho-style powder already listed?

That listing is a ground powder built to an ancho-style profile. This SKU is the actual whole dried pod of ripe poblano, giving the buyer control over toasting, deseeding and grinding — see the comparison section above.

6. What pack sizes and samples are available?

Standard packing is 10 kg cartons, with 25 kg on agreement. Samples of 500 g–5 kg are available for evaluation before a bulk RFQ.

7. How should the pods be stored and how long do they keep?

Store sealed, cool, dry and dark. Shelf life is 18–24 months under those conditions; the packing moisture of ≤11.0% is what protects that window.

8. What information is needed for an RFQ?

Send destination market and port, quantity and preferred packaging, intended application, any specific CoA or certification requirements (for example Halal or Kosher documentation) and required delivery terms (FOB Qingdao, or CIF / CFR). Send RFQs to dede@chinachilibiotech.com or chinafoodsgroup@gmail.com. There is no public price and no cart — every quotation is issued per inquiry.