Ancho. It is dried chili Poblano peppers. Their pod is large and broad, wrinkled, 3-4¾ inches long and 2 inches wide; their color varies from dark red to brownish black. Ancho has a sweet fruity aroma, resembling raisins, with a slight smoky flavor, barely perceptible sourness, barely perceptible bitterness, and mild pungency. It bears a tittle of one of the most popular dried chili peppers. Since Poblano is quite a fleshy pepper, it is required to wait till the pod reaches its full maturity and becomes of bright red colour in order to get a future Ancho. It is often added to sauces (salsa) for enchilada and mole. But it is far from the only use of this pepper: it is universal and is used in for cooking of many traditional dishes. If you are a true fan of Mexican cuisine, then you just have to get familiar with this amazing sort of chili. Ancho along with Mulato and Pasilla is called the "Mexican trinity" of dried chili for mole sauces. You can buy it in a form of dried pods, flakes and powder. In addition, Ancho can be found marinated in a special sauce called adobo.

Byadgi. This sort of pepper comes from India. Its curved wrinkled pod reaches up to 5 inches in length with a color range varying from bright red to dark red. Along with the Kashmiri pepper it is valued for its color that they pass to the dish and for its light fruity flavor and strong pungency. In order not to confuse these two varieties, one should know that Byadgi is a bit lighter and thinner than Kashmiri and is much hotter. Even in a dried form its color remains attractive and saturated. It tastes a bit like paprika, but of course is it much hotter.

Guajillo. This is dried pod of Marisol pepper which is Mexico’s most widespread dried chili pepper after Ancho. This elongated pod with a blunt tip and glossy peel of dark red color grows to an average of 4-6 inches long and of 1-1½ inch wide and has a wrinkled surface. It is characterized by a pleasant slightly hot flavour (in some cases, it reaches medium pungency) and a light note of a sweet-fruity aroma. This sort is more delicate than Ancho. This pepper is often used for making salsa, mole sauces and enchilada sauces. Having a bright flavour and aroma, these pods are perfect for many spice blends. These aromatic hot peppers are popular not only in Mexico, but all over the world. It is no wonder that Guajillo is added to African harissa. You can buy this pepper in a form of dried pods, flakes and powder.

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