A reference guide for characteristics, heat, and optimal use.
| Chili Name | Heat (SHU) | Characteristic | Best Use / Notes |
|---|---|---|---|
| Ancho | 1,000 - 1,500 | Fruity, Raisin, Mild Smoke | Mole, stews, dark marinades. Excellent base flavor. |
| Pasilla | 1,000 - 2,500 | Earthy, Cacao, Licorice | Dark sauces, rubs for beef/lamb. Often used with Ancho. |