WAIE (whatamieating.com)
This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals. Just type in the word that you're looking for and press enter or click on search.
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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian
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| Ancho (Chino)
Plural: Anchos (Chinos)
Language: Spanish
Description: An aromatic, tapering, dried Poblano chilli about 12.5 cm (5 inches) long by 7.5 cm (3 inches) wide and with good properties for threading. It is dark brown, turning brick red when soaked to reconstitute. It is mild and sweet with a fruity, tobacco, coffee, liquorice flavour. It is used for enchilada sauces or, when green, for stuffing. When dried, it is often ground and used for chilli powder.
Pronounced: AHN-choh CHEE-noh
Latin: Capsicum frutescens
Ethnicity: Mexican, Spanish
Most frequent country: Widespread
See places: Spanish food and cuisine, Mexican food and cuisine
See foods and dishes: Poblano
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