All out of ancho powder? Or, more likely, you didn’t have any sitting around in your kitchen in the first place? That’s ok, you won’t have every spice every time, but it’s what you do next that counts. If you don’t have (or can’t find) ancho chili powder, then where do you turn? What’s the best ancho chili powder substitute that’ll provide similar taste? What’s a decent option at your typical supermarket? Let’s review your choices.
What is ancho powder?
To choose the right alternative, know what you’re substituting first. Ancho powder is made from ancho chilies, the dried form of mild poblano peppers (1,000 to 1,500 Scoville heat units or SHU.) Anchos are known for their earthy, smoky sweetness, so the perfect substitution would provide both a mild heat and a comparable flavor.
Your best choice: New Mexico chili powder
New Mexico chili powder has a comparable mild spiciness to ancho powder, so if your concern is over-spicing a dish, then opt for it. The powder is often made with Anaheim chilies (500 to 2,500 SHU), but other New Mexican and Californian chilies may be used too.
New Mexico chili powder has a fruity earthiness to it, so the flavors are certainly close enough, too. It won’t have quite the same level of earthiness as the ancho, but there’s enough there for the substitution to work.
A step up in heat: Guajillo powder
Yes, it may be even harder to find than either ancho or New Mexico chili powders, but it’s a very good 1:1 match with the ancho. Guajillo chilies have a similar smokiness to the ancho, but there’s a bit more sweetness here too and a tea-like finish. The ancho and guajillo, in fact, are part of the Mexican Holy Trinity of dried chilies, commonly used in traditional mole sauce and Mexican cuisine. So they are often swapped for one another in recipes. Many people prefer the taste of guajillo chili powder over ancho powder, so it’s worthy of exploring on its own.
But know, the guajillo is a slight heat uptick. It’s a medium spiciness (2,500 to 5,000 Scoville heat units, similar to a jalapeño pepper), so you’ll feel the difference. Still, if you can handle a jalapeño (2,500 to 8,000 SHU) or Tabasco Hot Sauce (which has the exact same heat range as guajillo), then you can handle guajillo powder.
Your best supermarket alternative (but a bigger jump in heat): Chipotle powder
A common chili power that’s found in nearly all supermarkets, chipotle powder is an excellent go to when all else fails. Chipotle are smoked dried jalapeños, so there’s a similar earthiness to ancho powder, but more smokiness too. And expect four to five times the heat since the chipotle ranges from 2,500 to 8,000 Scoville heat units.
Still, it’s often right at your fingertips, so it’s a good choice in a pinch. Just use less of it than a recipe calls for if you’re concerned about the heat or the increase in smoky flavor. One third of the amount is a good place to start, and add additional based on taste and heat preference.
–> Learn More: Ancho Vs. Chipotle—How Do They Compare?
If you just want easy-to-find heat: Cayenne pepper or crushed red pepper
Cayenne, like ancho powder, is made from a single chili. But there are some big differences between ancho and cayenne. Ancho has more of an earthy, sweet flavor, while cayenne has a more neutral peppery taste. And there’s a big spread between ancho spiciness (1,000 to 1,500 SHU) and cayenne spiciness (30,000 to 50,000 SHU). One is mild, and the other sits at the upper end of medium heat.
Still, if you’re only looking for a way to provide heat to a dish, cayenne works well. But make sure to cut back on the amount used by quite a bit. A pinch of cayenne can provide roughly as much spiciness as a teaspoon of ancho, so plan accordingly.
Crushed red pepper typically has cayenne as a base, but it’s cut with other (typically milder) chilies. So it’s less of a heat jump than pure cayenne powder. But the bigger issue is flakes versus a powder. Flakes tend to sit atop food, while powders permeate a dish. Crushed red pepper can provide heat. Just be aware of how it will react differently in your recipe.
Only in a pinch: Generic chili powder
Sure, it’s likely the easiest thing to grab off the spice rack that sounds like a decent alternative, but generic chili powder seasoning is a mix of spices. The flavor differences between it and ancho chili powder are many. If you’re one to care about the subtle flavors of your dishes, look elsewhere. But if you’re in a pinch, consider it carefully before using, but it can do if needed.
Must-read related posts
- The Hot Pepper List: We profile over 150 different chilies. Our dynamic list lets you search these chilie by heat, flavor, origin, and more.
- Are Dried Chilies Hotter Than Fresh? The ancho is a dried poblano, so which of the two would be hotter and why?
- Easy Mole Sauce: One of the best uses for this powder is making mole! Here’s a simply recipe to get you started.
