Chile Ancho Seco · Whole

The dried poblano. Slow-cured in Zacatecas. 15,500 lbs on the Dallas floor today. FOB Dallas, TX.

Origin & cure

Slow-cured at our own dehydration plant in Zacatecas, Mexico. Wide-shouldered, brick-red to deep burgundy, pliant under your fingers — the way an ancho should feel. Single-pass dehydration, no co-packers. The chile our wholesale buyers run through their mole and adobo lines.

Spec

• Cultivar: poblano dried (chile ancho)
• Form: whole, stems on (de-stemmed on request)
• Moisture: ≤ 12%
• ASTA color: ≥ 80
• Foreign material: ≤ 0.5%
• Capsaicin range: 1,000–1,500 SHU
• Country of origin: Mexico (HTS 0904.22)
• Shelf life: 18 months from pack date, sealed and dry
• Lot number: printed on every BOL and COA

What buyers run this for

Mole poblano. Red enchilada sauce. Adobo paste. Tamale fillings. Ground ancho for spice blends and rubs.

Pack options

Retail: 4 oz, 8 oz, 1 lb, 5 lb, 25 lb — priced and shipped via the cart below.

Wholesale (50 lb and up): 50 lb cases · 250 lb · 500 lb · full pallet · full lot — quote only. MOQ 500 lbs. Quote in 24 hours, ship in 48 from Dallas. Request a quote → or email agromexdirect@gmail.com directly.

Documents available on request

Certificate of Analysis · Lot trace report · FDA registration · Origin certificate · Insurance certificate.

From Dallas

FOB Dallas, TX. Buyer arranges freight, or we'll quote LTL with you. Shipping to every U.S. state and every Canadian province. Lots commit weekly — pricing on the current ancho lot locks Friday at noon CT.