Ripened, red poblano peppers are plucked off the vine in Mexico at the precise moment when they emit a spicy heat that adds a vibrant dynamism to dishes. Once dried, these peppers are known as Ancho chili peppers, which we smoke and grind into this seasoning. A staple ingredient in red chili and tamales, you can sprinkle this spice on any dish that requires a little kick. Try it in pastas or rub it into meat before a barbecue. We also love just adding a small pinch to brownie batter for a fabulous and unusual combination of flavors.