Ancho chilies are extremely popular in Mexican cuisine. They start life as green poblano peppers that are then dried to become anchos. They have a lovely sweet, fruity flavour to them with only a hint of heat in them. They smell like a sultana and they add an incredible depth of flavour to many moles and sauces in Mexico. They're also lovely in baking or stuffed! I use them a lot in my kitchen and since they're dried, they last forever in a mason jar!