The ancho chile pepper is the dried version of the poblano pepper. Ancho chiles have a smoky taste and are used in a variety of dishes. Here's what makes them unique: A smoky flavour when dried: Ancho chiles vary in spiciness, but they generally have a mild to medium heat and have a lightly smoky, fruity flavour that's well suited to marinades as part of an adobo, or chile paste. The Chile de árbol (Spanish for tree chilli) is a small and potent Mexican chilli pepper also known as bird's beak chile and rat's tail chile. The Arbol chiles have a natural, grassy flavour with a hint of nuttiness and they have a searing, acidic heat. The dried Arbol has a more distinctive taste than the fresh pepper as the drying process really enhances their flavour.

The Chile de árbol (Spanish for tree chilli) is a small and potent Mexican chilli pepper also known as bird's beak chile and rat's tail chile. The Arbol chiles have a natural, grassy flavour with a hint of nuttiness and they have a searing, acidic heat. The dried Arbol has a more distinctive taste than the fresh pepper as the drying process really enhances their flavour. The ancho chile pepper is the dried version of the poblano pepper. Ancho chiles have a smoky taste and are used in a variety of dishes. Here's what makes them unique: A smoky flavour when dried: Ancho chiles vary in spiciness, but they generally have a mild to medium heat and have a lightly smoky, fruity flavour that's well suited to marinades as part of an adobo, or chile paste.