A spicy, smoky Mexican liqueur made with chile ancho, which are dried poblano chiles. These little beauties are macerated in neutral cane spirit for half a year, then blended with a selection of other ...

Turns out, the missing ingredient common in Mexican and southwestern cuisine could be a spice known as Ancho chili powder - made from dried Poblano peppers. Don’t lose this recipe! Enter your ...

Don't throw out the seeds from pumpkin carving! Roast them up and use them to top fall salad and soup recipes, or bake them ...

Chilli is the ultimate campfire feel ... Remove the stems and seeds from the guajillo and ancho chilies. Toast them in a dry skillet over medium heat for 2–3 minutes until fragrant.

Punjab Agricultural University (PAU) has taken a significant step towards advancing chilli cultivation by signing an agreement with Harilal Seeds Private Limited, Secunderabad, Telangana. This ...

Fiery and smoky to mild and earthy – Mexico's countless chillies are at the heart of its cuisine. Don't miss our speedy guide to just some of the types you should be trying. Great British Chefs is a ...

There aren't enough hours in the day to bake a cake from scratch each time, but if you follow these tips you can really ...

for the commercial seed production of chilli hybrid CH 27. The memorandum of association (MoA) was signed by Dr GS Manes, Director of Research, PAU, and... The Tribune, now published from ...

Texas chili can be made up to 3 days ahead and refrigerated in an airtight container. Reheat on the stovetop over low heat, ...