Spices · Spice
Ancho chile
Capsicum annuum · also called chile ancho, dried poblano, ancho chili
Ancho is a dried poblano, a mild, broad, heart-shaped chili used in Mexican cooking. Large studies link regular chili eating with fewer deaths, but they cannot show chili is the cause, and none looked at ancho on its own. The main cautions are burning of the gut, skin and eyes, allergy, and concentrated supplements. We found no nutrition data or ancho-specific research, so this page is shorter than most.
General information, not medical advice. Last substantive update · Not medically reviewed. A named clinician has not signed off on this page. How this page is made
About Ancho chile
Ancho is a mild dried chili, not a remedy. It is the dried form of the poblano pepper and adds a fruity, earthy flavor to Mexican sauces. Chili research is mixed and almost none of it is about ancho.
What it is
Ancho is a dried poblano, the fruit of Capsicum annuum. Wikipedia says the name comes from the Spanish word for wide. The dried pod is broad, flat and heart-shaped, and it is often ground into a powder used as a flavoring. GBIF confirms the species and its nightshade family.
Names can confuse. Wikipedia says the pasilla is a different pepper that is often wrongly called poblano in the United States. The mulato is a close relative that is darker, sweeter and softer.
How hot is it?
Poblano is mild. Wikipedia's Scoville scale article lists it at 1,000 to 2,500 Scoville heat units, jalapeno at 2,500 to 10,000 and cayenne at 25,000 to 50,000. Heat varies, and Wikipedia says that occasionally and unpredictably a poblano can have significant heat. These figures come from a secondary source.
In the kitchen
Wikipedia lists the poblano as used fresh, dried, stuffed, roasted or in mole sauces. Dried ancho is a common sauce base. We did not re-check cooking techniques such as toasting or soaking times against a reliable source, so we give none here.
Nutrition in a typical portion
We could not find nutrient values for ancho. The USDA SR Legacy spices data we searched has no entry for ancho or dried poblano, and we did not search other USDA data types. So this page gives no grams per teaspoon and no nutrient numbers. A pod or a spoonful in a pot is mostly flavor, not a source of nutrition.
What the research shows
No study we found tested ancho. The strongest food evidence is observational and concerns chili in general. Cohorts of 16,179 US adults and 22,811 Italian adults, and a pooling of four cohorts with 564,748 adults, linked regular chili or spicy food with lower death risk. Chili eaters may differ in other ways, so this does not show cause, and the chilies studied were mostly hot.
Case-control studies linked a lot of chili to higher risk of esophageal cancer, and a review of reviews called the overall health effect of spicy food unclear.
Food versus supplements and skin products
Ancho in food, capsaicin capsules and capsaicin plasters or patches are three different things. The EU regulator accepts defined plasters for muscle pain, and a Cochrane review covers a prescription patch for nerve pain. Neither applies to ancho in food.
Amounts
This page gives no amounts to eat. Ask a doctor, pharmacist or dietitian about supplements, especially if you take medicines.
At a glance
Traditional uses history, not proof
- Cooking: sauces such as mole, and as a ground flavoring
- Long use in cooking is not proof that it treats any condition
Studied for research
- Death from any cause: low certainty, observational studies of chili in general
- Heart disease death: low certainty, observational studies of chili in general
- Reflux and indigestion: mixed, can make burning worse
- Digestive-tract cancer: mixed, a possible harm signal
- Anything about ancho itself: insufficient, no studies found
Main compounds
- Capsaicin (the main source of heat in chili)
Common forms
- Dried whole pods
- Ground ancho powder
- Chili powder blends (not pure ancho)
- Chili capsules and extracts (concentrated, not a kitchen product)
Research links: Review: spicy food and chili peppers and multiple health outcomes (2022) · Memorial Sloan Kettering: Cayenne · EMA herbal monograph on Capsicum, skin products (2015) · Wikipedia: Poblano · Research Library · Genes & Biomarkers Library
What it is and its history
- Accepted scientific name
- Capsicum annuum
- Naming authority
- L.
- Common names
- Ancho chile (English); Chile ancho (Spanish); Dried poblano (English)
- Family or group
- Solanaceae (the nightshade family), per GBIF.
- Classification
- Plantae > Tracheophyta > Magnoliopsida > Solanales > Solanaceae > Capsicum > Capsicum annuum
- Native range
- Wikipedia says the poblano originates in Puebla, Mexico (secondary source).
- Habitat
- Not verified from a source read.
- What it looks like
- Roots: Not verified.; Stems: Not verified.; Leaves: Not verified.; Flowers: Not verified.; Fruit: Wikipedia: when dried, the poblano becomes a broad, flat, heart-shaped pod called chile ancho (secondary source).
- Cultivation
- Not verified.
- Harvest and processing
- Wikipedia says the dried pods are often ground into a powder used as flavoring (secondary source).
- Look-alikes and adulterants
- Name: Mulato; Note: Wikipedia: a closely related variety that is darker, sweeter and softer.; Name: Pasilla; Note: A distinct pepper that Wikipedia says is sometimes wrongly called 'poblano' in the United States.
- Sustainability and conservation
- Not assessed.
Photographs
Traditional use and history history, not clinical proof
| Tradition or era | Documented use | Source |
|---|---|---|
Traditional use shows how it was used. It does not show that it works or is safe today.
What is inside, and how it may work
What it contains and how those compounds act in cells and animals. Laboratory and animal mechanisms are not proven effects in people.
Main compounds
| Compound | Family | Where it is concentrated | Activity studied | Level of evidence |
|---|---|---|---|---|
| Capsaicin PubChem 1548943 | capsaicinoid | Fruit Not found for ancho | The compound mainly responsible for the burning feel in chili; activates TRPV1 receptors on nerve endings (MSK; gut review). Ancho is rated mild, so likely low, but we found no measurement. 15 7 | Human data |
Mechanisms, receptors and pathways
| Target or pathway | Gene or receptor | What was found | Level |
|---|---|---|---|
| TRPV1 receptor (heat and pain sensing) | TRPV1 | Capsaicin activates TRPV1 on gut nerves; in the gut review the burning is linked to TRPV1-expressing fibres, which are increased in functional gut disorders. 7 | Human data |
Absorption, metabolism and elimination
- Absorption
- Not found.
- Distribution
- The EU monograph says capsaicin crosses the placenta and may pass into breast milk.
- Metabolism
- Animal data suggest effects on CYP3A and P-gp (MSK).
- Elimination
- Not found.
- Bioavailability
- Not established.
Isolated compounds versus whole extracts
The large death studies are about eating chili and spicy food, mostly hot kinds. Skin plasters and patches are separate products with their own evidence and warnings. Capsaicin supplements are a third thing. Findings in one group do not carry over to another, and none is about ancho.
Nutritional composition
USDA FoodData Central (SR Legacy, April 2018) has no entry for ancho chile or dried poblano; the project's copy of the SR Legacy spices subset was searched on 2026-10-26 and found none. Other USDA data types were not searched. So this page gives no grams per teaspoon and no nutrient numbers for ancho. A pod or a spoonful in a pot is mostly flavor, not nutrition.
3 mixed findings3 low certainty1 not enough evidence
What was looked at
The 7 benefits and uses checked for Ancho chile, each with how strong the evidence is. Tap one to open it.
- Death from any cause (people who eat chili often)Low certainty
- Heart disease death (people who eat chili often)Low certainty
- Reflux, indigestion and irritable bowelMixed findings
- Digestive-tract cancer (a possible harm signal)Mixed findings
- Overall health picture of spicy foodMixed findings
- Pain relief from capsaicin skin products (not the spice)Low certainty
- Any benefit from ancho itselfNot enough evidence
What is Ancho chile good for?
The studied uses and how strong the human evidence is for each. All of it is about chili in general or about skin products, not about ancho.
Benefits, one by one
Each card is a research question, not a promise. Tap a goal to filter. Open a card to see the studies, doses and limits.
Death from any cause (people who eat chili often)
Low certaintyLarge studies that followed people for years found that regular chili eaters were less likely to die during follow-up. These studies cannot show chili is the cause. None looked at ancho on its own, and ancho is much milder than the chilies most people in these studies ate.
3 studiesHot red chili pepper, chili sauce or chili oil eaten as food; amounts…
Studies, doses and limits
What the trials found
Three kinds of human data: a US cohort (16,179 adults), an Italian cohort (22,811 adults) and a pooling of 4 cohorts (564,748 adults). No study we found tested ancho itself.
Results
US cohort: hot red chili eaters had an adjusted hazard ratio of 0.87 for death. Italian cohort: eating chili more than 4 times a week versus none or rare gave 0.77. Pooled cohorts of spicy food (chili pepper, sauce or oil): 0.88.
Effect sizes as reported
Hazard ratios 0.87 (95% CI 0.77 to 0.97), 0.77 (0.66 to 0.90) and 0.88 (0.86 to 0.90): roughly 12 to 23 percent lower death risk in regular eaters.
Why this rating
Observational studies in which chili eaters may differ in diet, income, smoking and other habits. Results point the same way in several countries but cannot show cause. The chilies studied were mostly hot kinds, not ancho.
Form and dose studied
Hot red chili pepper, chili sauce or chili oil eaten as food; amounts were reported as how often, not as grams.
Who was studied
Adults in the United States, Italy, China and Iran.
Limits
Frequency came from questionnaires. Spicy food in general, not ancho.
Why researchers looked
Chili is eaten daily in many countries, so researchers asked whether regular eaters live longer.
Proposed mechanism Unknown
Not shown. The authors of the Italian cohort found that known heart-risk blood markers explained only a small part of the link.
A proposed mechanism does not show that the effect happens in people.
Observational benefit does not mean hotter or more is safer. See the safety section.
Heart disease death (people who eat chili often)
Low certaintyThe same studies found fewer heart-disease deaths in regular chili eaters. Stroke death results were mixed. This is an association, not proof, and it is not about ancho specifically.
2 studiesChili pepper eaten as food; hot kinds.
Studies, doses and limits
What the trials found
Italian cohort and a pooling of 4 cohorts. No study we found tested ancho itself.
Results
Italian cohort, more than 4 times a week versus none or rare: cardiovascular death HR 0.66, ischemic heart disease death HR 0.56, stroke (cerebrovascular) death HR 0.39. Pooled cohorts: cardiac death HR 0.82, but stroke death not significantly different (HR 0.79, range 0.53 to 1.17, with very different results between studies).
Effect sizes as reported
HR 0.66 (0.50 to 0.86); 0.56 (0.35 to 0.87); 0.39 (0.20 to 0.75); pooled cardiac 0.82 (0.73 to 0.91).
Why this rating
Observational. The Italian cohort found a stroke link but the pooling did not, so the stroke result is unsettled.
Form and dose studied
Chili pepper eaten as food; hot kinds.
Who was studied
Adults in Italy and a pooling of four countries.
Limits
Questionnaire-based. Not ancho.
Why researchers looked
Capsaicin acts on nerve and blood-vessel receptors in lab work, so researchers looked at heart outcomes.
Proposed mechanism Unknown
Not shown in these studies.
A proposed mechanism does not show that the effect happens in people.
See the safety section.
Reflux, indigestion and irritable bowel
Mixed findingsA single serving of chili can bring on burning in people with reflux, indigestion or irritable bowel. A 2010 review says long-term chili eating eased symptoms in small trials. The direction depends on the person. Ancho is mild, but no study tested it.
2 studiesRed chili powder in capsules (single challenge); chili eaten as food …
Studies, doses and limits
What the trials found
One small randomised crossover trial (15 healthy adults and 15 people with non-erosive reflux) and one narrative review.
Results
In the reflux group, chili in capsules gave more abdominal burning than placebo (p<0.05) and a trend to more heartburn (p=0.06); healthy volunteers had similar symptoms with chili and placebo. The review reports that one dose can worsen pain and burning in dyspepsia and IBS, while small trials of long-term eating found fewer dyspepsia and reflux symptoms.
Effect sizes as reported
Not given as one number.
Why this rating
Small trials, chili in capsules rather than meals, and the review did not re-open its small trials. Short-term and long-term results point in opposite directions.
Form and dose studied
Red chili powder in capsules (single challenge); chili eaten as food (review).
Who was studied
Adults with and without reflux or functional gut disorders.
Limits
Small and short. Not ancho.
Why researchers looked
Capsaicin acts on pain-sensing nerves in the gut, so researchers asked how chili affects gut symptoms.
Proposed mechanism Preliminary mechanism
Capsaicin activates TRPV1 nerve endings in the gut (2010 review).
A proposed mechanism does not show that the effect happens in people.
If chili reliably brings on symptoms, a doctor can help.
Digestive-tract cancer (a possible harm signal)
Mixed findingsCase-control studies linked high chili intake to higher odds of cancers of the digestive tract, mainly the esophagus. These studies cannot show chili is the cause, and they were mostly of hot chilies.
2 studiesChili pepper in the diet; amounts not comparable between studies.
Studies, doses and limits
What the trials found
A pooling of 14 case-control studies (5,009 digestive-tract cancers among 11,310 participants).
Results
High chili intake: summary odds ratio 1.64 (95% CI 1.00 to 2.70) for digestive-tract cancers overall; 2.71 (1.54 to 4.75) for esophageal cancer. No significant link for stomach or colorectal cancer. An umbrella review of 11 reviews also found direct links with esophageal, gastric and gallbladder cancer.
Effect sizes as reported
OR 1.64 (1.00 to 2.70); esophageal OR 2.71 (1.54 to 4.75).
Why this rating
Case-control studies can be biased by recall and other habits. The umbrella review calls the overall effect of spicy food unclear, with some links in each direction.
Form and dose studied
Chili pepper in the diet; amounts not comparable between studies.
Who was studied
Adults, mostly in Asia for the stronger link.
Limits
Observational; hot chilies; not ancho.
Why researchers looked
Hot, irritating food has long been studied as a possible risk factor.
Proposed mechanism Unknown
Not shown.
A proposed mechanism does not show that the effect happens in people.
Not a reason for alarm about mild food use, but it is a reason not to claim chili is protective.
Overall health picture of spicy food
Mixed findingsA 2022 review of eleven reviews said the overall health effect of spicy food and chili is unclear. It found links to lower death, heart disease and metabolic problems, and to higher esophageal, gastric and gallbladder cancer. It called spicy food typically safe but said high-quality proof is lacking.
1 studiesSpicy food and chili in general.
Studies, doses and limits
What the trials found
One umbrella review of 11 systematic reviews and meta-analyses (27 findings).
Results
Direct links with three digestive cancers; negative (lower-risk) links with metabolism, death and heart disease; a non-linear link between capsaicin intake and gastric cancer.
Effect sizes as reported
Not given as one number.
Why this rating
Reviews of observational studies, with mixed directions. Not ancho.
Form and dose studied
Spicy food and chili in general.
Who was studied
Adults.
Limits
Observational only.
Why researchers looked
Many separate outcomes had been studied, so reviewers gathered them together.
Proposed mechanism Unknown
Not assessed.
A proposed mechanism does not show that the effect happens in people.
See the safety section.
Pain relief from capsaicin skin products (not the spice)
Low certaintyCapsaicin plasters and gels for muscle pain and a prescription 8% patch for nerve pain are skin products. They are not ancho, and they say nothing about eating it.
2 studiesSkin plasters, gels and a prescription patch.
Studies, doses and limits
What the trials found
The EU herbal monograph (regulator) and a 2017 Cochrane review of the 8% patch.
Results
The EU accepts defined plasters and semi-solid skin products from small-fruited chili as a well-established use for muscle pain such as low back pain. We read only the background of the Cochrane abstract in this build and cite no result from it.
Effect sizes as reported
Not given.
Why this rating
Regulator acceptance of a skin product; the Cochrane result was not used. Neither applies to food.
Form and dose studied
Skin plasters, gels and a prescription patch.
Who was studied
Adults (not recommended under 18 for the EU skin products).
Limits
Not food. The EU monograph covers cayenne-type chilies, not ancho.
Why researchers looked
Capsaicin dulls pain-sensing nerves with repeated skin contact.
Traditional use
Traditional chili plasters.
Proposed mechanism Preliminary mechanism
Skin nerve endings first become more sensitive and then less so after repeated application (Cochrane background).
A proposed mechanism does not show that the effect happens in people.
Skin products must not go on broken skin, eyes or mucous membranes.
Any benefit from ancho itself
Not enough evidenceWe found no study of ancho or dried poblano in people, animals or the lab for any health outcome. Everything on this page about chili research comes from chili in general.
2 studiesNot applicable.
Studies, doses and limits
Why this rating
No studies of ancho were found.
Limits
Absence of studies is not proof of no effect, and it is not proof of safety at high amounts.
Why researchers looked
Ancho is a common cooking ingredient but not a research subject.
Traditional use
Used as food in Mexican cooking.
Proposed mechanism Unknown
None.
A proposed mechanism does not show that the effect happens in people.
Ancho is a mild chili used in cooking amounts.
Connections to the rest of health
How Ancho chile connects to the rest of our health knowledge graph. Every link says what kind of connection it is. A safety link (for example to the liver) is a warning, not a benefit. A study that merely mentions a topic never creates a benefit link.
Explore every connection: goals, body systems, organs, symptoms, genes
A. Wellness goals
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Preventive Wellness | Low certainty | Death from any cause (people who eat chili often): Large studies that followed people for years found that regular chili eaters were less likely to die during follow-up. These studies cannot show chili is the cause. None looked at ancho on its own, and ancho is much milder than the chilies most people in these studies ate. Digestive-tract cancer (a possible harm signal): Case-control studies linked high chili intake to higher odds of cancers of the digestive tract, mainly the esophagus. These studies cannot show chili is the cause, and they were mostly of hot chilies. | 5 3 10 4 1 | |
| Healthy Aging | Low certainty | Death from any cause (people who eat chili often): Large studies that followed people for years found that regular chili eaters were less likely to die during follow-up. These studies cannot show chili is the cause. None looked at ancho on its own, and ancho is much milder than the chilies most people in these studies ate. | 5 3 10 | |
| Heart Health | Low certainty | Heart disease death (people who eat chili often): The same studies found fewer heart-disease deaths in regular chili eaters. Stroke death results were mixed. This is an association, not proof, and it is not about ancho specifically. | 3 10 | |
| Gut Digestive Health | Mixed findings | Reflux, indigestion and irritable bowel: A single serving of chili can bring on burning in people with reflux, indigestion or irritable bowel. A 2010 review says long-term chili eating eased symptoms in small trials. The direction depends on the person. Ancho is mild, but no study tested it. | 11 7 | |
| Pain Relief | Low certainty | Pain relief from capsaicin skin products (not the spice): Capsaicin plasters and gels for muscle pain and a prescription 8% patch for nerve pain are skin products. They are not ancho, and they say nothing about eating it. | 13 6 | |
| Preventive Wellness | Not enough evidence | Any benefit from ancho itself: We found no study of ancho or dried poblano in people, animals or the lab for any health outcome. Everything on this page about chili research comes from chili in general. | 17 16 |
B. Body systems
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Whole Body | Biological association | Low certainty | Studied for: Death from any cause (people who eat chili often) Studied for: Overall health picture of spicy food | 5 3 10 1 17 16 |
| Cardiovascular System | Biological association | Low certainty | Studied for: Heart disease death (people who eat chili often) | 3 10 |
| Digestive System | Biological association | Mixed findings | Studied for: Reflux, indigestion and irritable bowel Studied for: Digestive-tract cancer (a possible harm signal) | 11 7 4 1 |
| Musculoskeletal System | Biological association | Low certainty | Studied for: Pain relief from capsaicin skin products (not the spice) | 13 6 |
| Nervous System | Biological association | Low certainty | Studied for: Pain relief from capsaicin skin products (not the spice) | 13 6 |
C. Body parts and organs
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Stomach | Adverse effect or risk | Documented risk | Caused more abdominal burning than placebo in a small trial of people with non-erosive reflux; MSK lists stomach irritation and pain for cayenne. Preparation or compound: Chili powder in capsules; capsaicin |
11 15 |
| Skin | Adverse effect or risk | Documented risk | MSK reports a hand burn after preparing a meal with red chili peppers; skin products must not go on broken skin. Preparation or compound: Chili pods and capsaicin products |
15 13 |
J. Genes, receptors and enzymes
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| TRPV1 | Preliminary mechanism | Human | The heat and pain receptor that capsaicin activates. | 7 |
L. Active compounds
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Capsaicin | Biological association | Human | The compound mainly responsible for the burning feel in chili; activates TRPV1 receptors on nerve endings (MSK; gut review). Ancho is rated mild, so likely low, but we found no measurement. Preparation or compound: Fruit |
15 7 |
Each connection is stored with the ingredient, the connected record, the kind of connection, the evidence status, the supporting studies, the preparation or compound involved, and a review date (last reviewed October 26, 2026).
Evidence at a glance: what the research found for 7 outcomes
Each outcome below is one thing researchers measured. Certainty is how far the evidence can be trusted, not how well it works. The full studies are on the next tab.
The evidence
The research centre for Ancho chile. Every record here was checked against PubMed or the publisher's page; we never list a study we have not verified.
Evidence by outcome
Bars show how many studies we found for each outcome, not how well it works. People are added up across trials only (reviews are not added, to avoid double counting).
How we rate evidence
High certainty
Several well-run trials or reviews agree; further research is unlikely to change the picture much.
Moderate certainty
Good trials point the same way, but some doubt remains.
Low certainty
Small, short or inconsistent trials. The finding could change with better research.
Very low certainty
Very little or very weak human data. Treat as a possibility only.
Mixed findings
Trials or reviews disagree with each other.
Not enough evidence
Not enough human research to say either way.
Evidence against
Good research found no benefit, or found harm.
We take the reviewers' own risk-of-bias and GRADE statements where they exist, and otherwise judge from study size, design, consistency, directness and whether a product matches what is sold. Many publications do not make evidence high. Method note: We started from our existing ancho page, re-read the Wikipedia pages for poblano and the Scoville scale, re-read the Memorial Sloan Kettering cayenne page, searched the USDA spices data we hold, and read PubMed abstracts for each study. Only abstracts were read for PubMed studies. Claims from a spice company, a cook's blog and a food-storage site on the old page were not carried over because we could not verify them. Items we could not verify are flagged in the research gaps.
Study library: every study we checked 18
| Study | Design | People | Product, dose, length | Result |
|---|---|---|---|---|
| Ao 2022 Spicy Food and Chili Peppers and Multiple Health Outcomes: Umbrella Review. Mol Nutr Food Res · PMID 36111960 · DOI |
Umbrella review |
11 systematic reviews and meta-analyses, 27 findings | Spicy food and chili peppers eaten as food fruit Varies Varies · vs Lower or no intake |
The authors call the health effect of spicy food and chili peppers unclear. Direct links were found with esophageal, gastric and gallbladder cancer. Negative (lower-risk) links were reported for metabolism, death and cardiovascular disease. They found a nonlinear link between gastric cancer risk and capsaicin intake. They say spicy foods and chili peppers are typically safe but that high-quality proof is needed to confirm this. Methods, limits and fundingOutcomes: Many health outcomes Limitations: A review of mostly observational reviews. Funding and conflicts: Authors declared no conflict of interest. Read: abstract |
| Berghea 2025 Spices, herbs and allergic reactions in children: myth or reality - a narrative review with scoping elements. Front Allergy · PMID 41306764 · DOI |
Narrative review |
Narrative review of spice and herb allergy in children | Spices and herbs various |
Spice and herb allergies are increasingly recognised in children, with symptoms from mild mouth reactions to anaphylaxis. Mustard, celery, coriander, fennel, cumin, anise and pepper are among those most often implicated. Management relies on strict avoidance and being ready for emergencies. Methods, limits and fundingOutcomes: Allergic reactions Limitations: The abstract says "pepper" without saying whether black pepper or chili. Funding and conflicts: No commercial relationships declared. Read: abstract |
| Bonaccio 2019 Chili Pepper Consumption and Mortality in Italian Adults. J Am Coll Cardiol · PMID 31856971 · DOI |
Cohort study |
22811 Adults in the Moli-sani Study, Italy (enrolled 2005 to 2010), median follow-up 8.2 years |
Chili pepper eaten as food (food frequency questionnaire) fruit Categories of times per week Median 8.2 years |
1,236 deaths. Eating chili more than 4 times a week versus none or rare: all-cause death HR 0.77 (95% CI 0.66 to 0.90), cardiovascular death HR 0.66 (0.50 to 0.86), ischemic heart disease death HR 0.56 (0.35 to 0.87), cerebrovascular death HR 0.39 (0.20 to 0.75). The link with total death looked stronger in people without hypertension. Known heart-risk markers explained only a small part of the link. Methods, limits and fundingOutcomes: All-cause and cardiovascular death Limitations: Observational; cannot show cause. Funding and conflicts: Not stated in the abstract. Read: abstract |
| Chen 2022 Association between chili pepper consumption and risk of gastrointestinal-tract cancers: A meta-analysis. Front Nutr · PMID 36407551 · DOI |
Systematic review meta analysis |
11310 14 case-control studies, 5,009 digestive-tract cancers, 11,310 participants |
Chili pepper eaten as food fruit High versus low intake · vs Low intake |
High chili intake was linked to higher risk of digestive-tract cancers overall (OR 1.64, 95% CI 1.00 to 2.70) and esophageal cancer (OR 2.71, 1.54 to 4.75). Gastric and colorectal cancer showed no significant link. Higher risk was seen in Asian (OR 2.50), African (1.62) and North American (2.61) studies; lower risk in South American (0.50) and European (0.30) studies. Methods, limits and fundingOutcomes: Risk of gastric, esophageal and colorectal cancer Limitations: Case-control studies, which cannot show cause and rely on memory of past diet. Results differ by region. Funding and conflicts: Not stated in the abstract. Read: abstract |
| Chopan 2017 The Association of Hot Red Chili Pepper Consumption and Mortality: A Large Population-Based Cohort Study. PLoS One · PMID 28068423 · DOI |
Cohort study |
16179 US adults in the NHANES III survey (1988-1994), followed a median of 18.9 years |
Hot red chili pepper eaten as food (frequency by questionnaire) fruit Not reported as a dose; eaters versus non-eaters Median follow-up 18.9 years · vs People who did not eat hot red chili |
4,946 deaths. Total death 21.6% in chili eaters versus 33.6% in non-eaters. After adjustment the hazard ratio was 0.87 (95% CI 0.77 to 0.97), a 13% lower hazard. Vascular death showed similar but not statistically significant trends; no link with other causes. Methods, limits and fundingOutcomes: Total and cause-specific death Limitations: Observational: chili eaters may differ in other ways. Frequency came from a questionnaire. Funding and conflicts: Authors declared no competing interests. Read: abstract |
| Derry 2017 Topical capsaicin (high concentration) for chronic neuropathic pain in adults. Cochrane Database Syst Rev · PMID 28085183 · DOI |
Systematic review meta analysis |
2488 8 randomised trials, 2,488 adults with chronic nerve pain |
8% capsaicin skin patch (prescription, single application) fruit extract, applied to skin Effects measured at 8 and 12 weeks · vs Placebo or 0.04% capsaicin patch |
In post-shingles nerve pain, about 10% more people said they were much or very much improved with the 8% patch than with the low-dose comparison patch (moderate-quality evidence). Pain-reduction results were rated very low quality. Local side effects were common. Serious adverse events were 3.5% with capsaicin and 3.2% with control. The authors call the extra proportion who benefited "not large". Methods, limits and fundingOutcomes: Pain relief and patient-rated improvement Limitations: Skin patch used under controlled conditions; says nothing about food or capsules. Funding and conflicts: Some authors disclose consultancy for drug companies (see paper); not a spice-industry link. Read: abstract |
| Gonlachanvit 2010 Are rice and spicy diet good for functional gastrointestinal disorders? J Neurogastroenterol Motil · PMID 20535343 · DOI |
Narrative review |
Review of rice and chili in functional gut disorders | Chili and capsaicin fruit |
The author says a single exposure to capsaicin or chili can aggravate abdominal pain and burning in people with dyspepsia and irritable bowel syndrome, while chronic eating of chili was found to improve dyspepsia and reflux symptoms in small randomised controlled studies. Capsaicin acts on TRPV1 nerve endings in the gut. Methods, limits and fundingOutcomes: Gut pain, burning, dyspepsia, reflux Limitations: A 2010 narrative review; the small trials it cites were not read here. Funding and conflicts: Author declared no conflicts. Read: abstract |
| Han 2025 Challenges in quality and safety analysis of fresh chili and powder thereof. J Chromatogr A · PMID 41066883 · DOI |
Cross sectional n/a (chili samples) |
Fresh chilies and chili powders from Czech retail fruit 2022 to 2024 |
Czech retail samples showed excessive pesticide residues, including three banned pesticides. Chili powder had mould toxins above maximum limits, particularly ochratoxin A and aflatoxin B1. Among imported fresh chili, pesticide residues above maximum limits were found in 63.2%, 84.2% and 11.2% of samples in the three years. Methods, limits and fundingOutcomes: Pesticides, mould toxins, capsaicinoids Limitations: One country; small, targeted retail sampling. Funding and conflicts: Authors declared no competing interests. Read: abstract | |
| Lisiecka 2026 Allergic reactions to spices: a review of sensitivities to pepper, cumin, oregano, anise, mustard and other spices. Eur Ann Allergy Clin Immunol · PMID 40341008 · DOI |
Narrative review |
Literature review 2010 to 2023 | Spices (pepper, cumin, oregano, anise, mustard and others) various |
Spice allergies are often under-recognised. The main pepper allergens named are PR-10 proteins, profilins and defensins, which can cross-react with pollen and other plant allergens. Diagnosis uses skin prick tests and specific IgE blood tests. Methods, limits and fundingOutcomes: Spice allergy Limitations: The abstract says "pepper" without saying whether black pepper or chili; it is a general spice review. Funding and conflicts: Not stated. Read: abstract |
| Ofori-Asenso 2021 Association of Spicy Chilli Food Consumption With Cardiovascular and All-Cause Mortality: A Meta-Analysis of Prospective Cohort Studies. Angiology · PMID 33657876 · DOI |
Systematic review meta analysis |
564748 4 prospective cohorts (US, China, Italy, Iran), adults, median 9.7 years |
Spicy food (chili pepper, chili sauce or chili oil) fruit Regular versus none or under 1 day a week Median 9.7 years · vs Not regular spicy food eaters |
Regular spicy-food eaters had 12% lower all-cause death (pooled HR 0.88, 95% CI 0.86 to 0.90) and lower death from cardiac disease (HR 0.82, 0.73 to 0.91). Death from cerebrovascular disorders was not significantly different (HR 0.79, 0.53 to 1.17; heterogeneity I2 72.2%). The authors say more studies in other populations are needed. Methods, limits and fundingOutcomes: All-cause, cardiac and cerebrovascular death Limitations: Only 4 cohorts; observational; spicy food in general, not only cayenne. Funding and conflicts: Not stated in the abstract. Read: abstract |
| Patcharatrakul 2020 Acute Effects of Red Chili, a Natural Capsaicin Receptor Agonist, on Gastric Accommodation and Upper Gastrointestinal Symptoms in Healthy Volunteers and Gastroesophageal Reflux Disease Patients. Nutrients · PMID 33291700 · DOI |
Controlled trial |
30 15 healthy volunteers and 15 people with non-erosive reflux disease (NERD), Thailand |
Red chili powder in capsules versus placebo capsules fruit Single challenge (amount not repeated here) One test day per arm, one week apart · vs Placebo capsules |
In NERD patients chili gave a larger stomach volume than placebo (451 vs 375 mL, p<0.05), less fullness, and more severe abdominal burning (p<0.05) with a trend to more heartburn (p=0.06). In healthy volunteers, symptoms after chili and placebo were similar. Methods, limits and fundingOutcomes: Stomach filling (gastric accommodation) and upper-gut symptoms Limitations: Small, single-challenge, crossover study; chili in capsules, not a meal. Funding and conflicts: Authors declared no conflict of interest. Read: abstract |
| Ragab 2025 High-throughput LC-MS/MS method for the determination of 14 illegal dyes in complex food matrices and its application in a large-scale survey in Egypt. J Hazard Mater · PMID 40081050 · DOI |
Cross sectional n/a (food samples) |
2350 |
Chili powder, sauces, flavors and snacks (laboratory testing for illegal dyes) products 4 years of samples |
Of 2,350 samples tested over four years in Egypt, 18.62% of chili powders, 14.05% of sauces, 12.87% of flavors and 11.32% of snacks contained illegal dyes. Sudan IV and Red B were the most common dyes in chili powders (15.86% each). Methods, limits and fundingOutcomes: Illegal dyes Limitations: One country; samples may not represent other markets. Funding and conflicts: Authors declared no competing interests. Read: abstract |
| s-ema-capsicum-2015 EMA/HMPC: European Union herbal monograph on Capsicum annuum var. minimum and small-fruited Capsicum frutescens, fructus (final, 5 May 2015) · Source |
Health agency n/a |
Methods, limits and fundingRead: full-text | ||
| s-gbif-capsicum-annuum GBIF Backbone: Capsicum annuum L. (usageKey 2932944) · Source |
Reference database n/a |
Methods, limits and fundingRead: full-text | ||
| s-msk-cayenne Memorial Sloan Kettering Cancer Center: About Herbs, Cayenne · Source |
Health agency n/a |
Methods, limits and fundingRead: full-text | ||
| s-usda-none USDA FoodData Central, SR Legacy (April 2018): no entry for ancho or dried poblano · Source |
Reference database n/a |
Methods, limits and fundingRead: full-text | ||
| s-wiki-poblano Wikipedia: Poblano · Source |
Secondary reference n/a |
Methods, limits and fundingRead: full-text | ||
| s-wiki-scoville Wikipedia: Scoville scale · Source |
Secondary reference n/a |
Methods, limits and fundingRead: full-text |
What we do not know yet
- No USDA nutrient values for ancho were found.
- Capsaicin content and exact heat of ancho were not measured in any source we read; the heat ranges come from Wikipedia.
- Native range, growing, harvest, drying and storage life were not verified from a reliable source.
- Flavor and cooking-technique claims from a spice company, a cook's blog and a food site on the old page were not carried over.
- No study of ancho itself, for benefit or harm, was found.
- The death studies are observational and cover chili or spicy food in general.
How new research is added
New studies are found by a saved PubMed search and placed in a review queue before the page changes.
Lab markers
What changed in blood or saliva tests during trials. A changed number is not the same as feeling or being healthier, and we give no "normal ranges".
Safety
What studies and official sources say about side effects, medicines and who should check first. Each point shows what kind of evidence it comes from.
Main points to know 5
- Burning: ancho is mild, but chili can still irritate the gut, skin and eyes. Ancho is rated far milder than cayenne, but heat varies even between pods from the same plant (Wikipedia, a secondary source). Capsaicin is the compound that burns. MSK, a hospital information page about cayenne, lists sweating, eye or nose irritation, stomach irritation and stomach pain as side effects of cayenne. In a small trial of people with non-erosive reflux, chili in capsules caused more abdominal burning than placebo. Wash hands after handling chili pods and keep them away from your eyes. That tip is practical advice, not from a trial. Authoritative guidance 17 15 11
- Reflux, indigestion and irritable bowel can flare. A 2010 review says a single exposure to chili can make abdominal pain and burning worse in people with dyspepsia or irritable bowel syndrome. No study tested ancho. If chili reliably brings on symptoms, a doctor can help. Narrative review 7 11
- Supplements are not the same as the spice. MSK says herbal supplements are stronger than herbs used in cooking and can interact with medicines. Its interaction points are about cayenne supplements, mostly from animal data. We found no source that states them for ancho in food. Authoritative guidance 15
- Allergy is possible. Reviews list pepper among spices that can cause allergy, from mild mouth reactions to anaphylaxis, with cross-reactions to pollen. The abstracts do not say whether they mean chili or black pepper. The EU monograph lists allergy to capsaicin sources such as chili as a reason not to use its skin products. Narrative review 9 2 13
- Quality: surveys of chili products have found illegal dyes, mould toxins and pesticides. An Egyptian survey of 2,350 samples found illegal dyes in 18.62 percent of chili powders. Czech retail chili powder had mould toxins above limits, and some retail chili had pesticide residues above limits. These are local surveys of chili in general. We found no survey of ancho specifically. Cross sectional 12 8
Side effects 5
| Effect | How often | Severity and recovery | Evidence |
|---|---|---|---|
| Burning, sweating and runny nose after hot chili MSK lists sweating, eye or nose irritation among side effects of cayenne. Ancho is much milder. | Not established | Usually mild and temporary Usually settles | Authoritative guidance 15 |
| Stomach irritation and pain MSK lists stomach irritation and pain for cayenne. | Not established | Mild to moderate Not stated | Authoritative guidance 15 |
| More abdominal burning (and a trend to more heartburn) after chili in people with non-erosive reflux Chili was given in capsules; healthy volunteers had similar symptoms with chili and placebo. | 15 patients in a crossover trial | Not stated Single-challenge study | Controlled trial 11 |
| Skin and eye irritation from handling pods MSK reports a hand burn after a woman prepared a meal with red chili peppers. | Not established | Not stated Not stated | Authoritative guidance 15 |
| Rash in nursing infants after the mother ate food flavored with red pepper Reported by MSK for cayenne; the underlying reports were not read. | Two infants reported | Not stated Not stated | Case report 15 |
Liver
No liver injury from chili as food was found in the sources read. LiverTox was not checked. 15
How often. No frequency was found.
Monitoring. No monitoring advice was found.
This is a safety connection. It is not evidence that Ancho chile supports liver health.
Medicines and supplements 3
| With | Why it matters | Importance | Evidence | What to do |
|---|---|---|---|---|
| Cyclosporin (transplant medicine) prescription | In animal models, capsaicin raised cyclosporin availability (MSK). | MSK says transplant patients should avoid capsaicin. This is about cayenne supplements. | Authoritative guidance Low certainty 15 | Ask the transplant team before using chili supplements. The source sets no rule for chili in food. |
| Blood pressure medicines and ACE inhibitors prescription | MSK says capsaicin may affect blood pressure medicines and may add to the cough caused by ACE inhibitors. | Possible change in blood pressure control or more cough with concentrated capsaicin. | Authoritative guidance Low certainty 15 | Ask a pharmacist before using chili supplements. Do not stop a medicine on your own. |
| Antiplatelet drugs and drugs handled by CYP3A or P-gp prescription | Animal studies suggest capsaicin has antiplatelet effects and may affect these drug-handling pathways (MSK). | Relevance in people has not been determined. | Animal research Very low certainty 15 | Ask a pharmacist before using chili supplements. |
Who should check first 4
| Situation | Advice | Evidence |
|---|---|---|
| Allergy to chili or pepper plants | Avoid chili. The EU monograph lists hypersensitivity to capsaicin sources such as pepper plants or chili as a contraindication for its skin products. See an allergist. | Authoritative guidance 13 |
| Transplant medicine (cyclosporin), with chili supplements | MSK says avoid capsaicin; ask the transplant team. | Authoritative guidance 15 |
| High blood pressure or heart conditions, with chili supplements | MSK says talk to a clinician before taking cayenne supplements. | Authoritative guidance 15 |
| Broken skin, eyes and mucous membranes (skin products) | Do not apply capsaicin products there (EMA). | Authoritative guidance 13 |
Overdose, product quality and regulators
Summary. No toxicity from ancho or mild chili as a spice was found in the sources read. Documented harms are burning, stomach irritation and allergy, mostly for hotter chilies and supplements.
Animal. Not researched for ancho.
Human doses studied. Not given here.
High dose or long term signals. MSK reports high blood pressure in two men after large amounts of chili and stomach-lining damage in volunteers who ate dietary capsicum (underlying reports not read). A 2022 review of reviews calls spicy food typically safe but says high-quality proof is lacking.
Overdose response. Not found.
Genotoxicity. Not researched.
Surveys of chili powder and fresh chili in a few countries found illegal dyes, mould toxins and pesticide residues. None tested ancho specifically.
Illegal dyes. In an Egyptian survey of 2,350 samples over four years, 18.62% of chili powders had illegal dyes such as Sudan IV and Red B. 12
Mould toxins and pesticides. Czech retail chili powder had mould toxins above maximum limits, particularly ochratoxin A and aflatoxin B1. Retail samples also had pesticide residues above limits, including three banned pesticides. 8
| Body | Action | Date |
|---|---|---|
| EMA/HMPC (EU) (European Union) | Herbal monograph (final, 5 May 2015) on small-fruited chili fruit: skin plasters and semi-solid products are a well-established use for muscle pain. Contraindicated with hypersensitivity to capsaicin sources and on broken skin. Not recommended under 18. No pregnancy data. It does not cover food or ancho. source | 2015-05-05 |
| Memorial Sloan Kettering Cancer Center (US hospital) (United States) | Information page on cayenne (not ancho): generally safe to add to food; talk to your healthcare provider before supplements; avoid in pregnancy and breastfeeding; lists side effects and drug interactions. source | 2026-07-15 |
When to get medical help
- Trouble breathing, swelling of the lips, face or throat, or widespread hives after eating chili
- Vomiting blood or black stools after very spicy food
- Severe burning pain in the chest or stomach that does not settle
- Chili in the eye that is still painful after rinsing with water
Stop using the product and contact a clinician or emergency service. In the US, Poison Control is 1-800-222-1222.
General information only, not medical advice. Ask a clinician or pharmacist before use, especially with medicines, in pregnancy or with a health condition. See the Natural Remedy Safety guide.
Frequently asked questions
Is ancho chile hot?
What is ancho chile?
It is the dried form of the poblano pepper, a broad, flat, heart-shaped pod.
Is ancho the same as poblano?
It is the same pepper, dried. Fresh poblano is often stuffed or roasted, and dried ancho is often ground or used in sauces.
Is ancho the same as pasilla or mulato?
No. The pasilla is a different pepper, often wrongly called poblano in the US. The mulato is a close relative that is darker, sweeter and softer.
Does eating chili help you live longer?
Is there research on ancho itself?
We found none, in people, animals or the lab. Chili research on this page is about chili in general.
How much nutrition does ancho have?
We could not find numbers. The USDA spices data we searched has no entry for ancho. A spoonful in a pot is mostly flavor.
Can ancho upset the stomach?
Can you be allergic to chili?
Is ancho safe in pregnancy?
The hospital page we read advises avoiding cayenne while pregnant or breastfeeding. It gives no limit for chili in cooking, and we found nothing on ancho. Ask your midwife or doctor.
Can I eat ancho with my medicines?
In food amounts, the sources we read name no problems. They list possible interactions for cayenne supplements, including cyclosporin. Ask a pharmacist if you take regular medicine.
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Editorial transparency
- Written by
- AlternativeMed editorial team. Research compiled with AI assistance, then checked against the sources listed.
- Medical review
- None. This page has not been reviewed by a physician or pharmacist.
- First published
- 2026-10-26
- Last substantive update
- 2026-10-26
- How we research
- We started from our existing ancho page, re-read the Wikipedia pages for poblano and the Scoville scale, re-read the Memorial Sloan Kettering cayenne page, searched the USDA spices data we hold, and read PubMed abstracts for each study. Only abstracts were read for PubMed studies. Claims from a spice company, a cook's blog and a food-storage site on the old page were not carried over because we could not verify them. Items we could not verify are flagged in the research gaps.
- How we rate evidence
- See "How we rate evidence" in the Evidence tab.
- Independence
- No product is promoted on this page. No affiliate links are shown.
Sources 18
Each source was opened and checked. Where we read only the abstract, it says so. The small numbers in the text point here.
- Ao Z, Huang Z, Liu H. Spicy Food and Chili Peppers and Multiple Health Outcomes: Umbrella Review.. Mol Nutr Food Res. 2022. PMID 36111960. DOI 10.1002/mnfr.202200167. (abstract)
- Berghea EC, Feketea G, Cosoreanu MT et al.. Spices, herbs and allergic reactions in children: myth or reality - a narrative review with scoping elements.. Front Allergy. 2025. PMID 41306764. DOI 10.3389/falgy.2025.1698559. (abstract)
- Bonaccio M, Di Castelnuovo A, Costanzo S et al.. Chili Pepper Consumption and Mortality in Italian Adults.. J Am Coll Cardiol. 2019. PMID 31856971. DOI 10.1016/j.jacc.2019.09.068. (abstract)
- Chen C, Zhang M, Zheng X et al.. Association between chili pepper consumption and risk of gastrointestinal-tract cancers: A meta-analysis.. Front Nutr. 2022. PMID 36407551. DOI 10.3389/fnut.2022.935865. (abstract)
- Chopan M, Littenberg B. The Association of Hot Red Chili Pepper Consumption and Mortality: A Large Population-Based Cohort Study.. PLoS One. 2017. PMID 28068423. DOI 10.1371/journal.pone.0169876. (abstract)
- Derry S, Rice AS, Cole P et al.. Topical capsaicin (high concentration) for chronic neuropathic pain in adults.. Cochrane Database Syst Rev. 2017. PMID 28085183. DOI 10.1002/14651858.CD007393.pub4. (abstract)
- Gonlachanvit S. Are rice and spicy diet good for functional gastrointestinal disorders?. J Neurogastroenterol Motil. 2010. PMID 20535343. DOI 10.5056/jnm.2010.16.2.131. (abstract)
- Han J, Schusterova D, Binova Z et al.. Challenges in quality and safety analysis of fresh chili and powder thereof.. J Chromatogr A. 2025. PMID 41066883. DOI 10.1016/j.chroma.2025.466423. (abstract)
- Lisiecka MF. Allergic reactions to spices: a review of sensitivities to pepper, cumin, oregano, anise, mustard and other spices.. Eur Ann Allergy Clin Immunol. 2026. PMID 40341008. DOI 10.23822/EurAnnACI.1764-1489.400. (abstract)
- Ofori-Asenso R, Mohsenpour MA, Nouri M et al.. Association of Spicy Chilli Food Consumption With Cardiovascular and All-Cause Mortality: A Meta-Analysis of Prospective Cohort Studies.. Angiology. 2021. PMID 33657876. DOI 10.1177/0003319721995666. (abstract)
- Patcharatrakul T, Kriengkirakul C, Chaiwatanarat T et al.. Acute Effects of Red Chili, a Natural Capsaicin Receptor Agonist, on Gastric Accommodation and Upper Gastrointestinal Symptoms in Healthy Volunteers and Gastroesophageal Reflux Disease Patients.. Nutrients. 2020. PMID 33291700. DOI 10.3390/nu12123740. (abstract)
- Ragab M, Khaled O, Elgendy N et al.. High-throughput LC-MS/MS method for the determination of 14 illegal dyes in complex food matrices and its application in a large-scale survey in Egypt.. J Hazard Mater. 2025. PMID 40081050. DOI 10.1016/j.jhazmat.2025.137905. (abstract)
- . EMA/HMPC: European Union herbal monograph on Capsicum annuum var. minimum and small-fruited Capsicum frutescens, fructus (final, 5 May 2015). . . (full-text)
- . GBIF Backbone: Capsicum annuum L. (usageKey 2932944). . . (full-text)
- . Memorial Sloan Kettering Cancer Center: About Herbs, Cayenne. . . (full-text)
- . USDA FoodData Central, SR Legacy (April 2018): no entry for ancho or dried poblano. . . (full-text)
- . Wikipedia: Poblano. . . (full-text)
- . Wikipedia: Scoville scale. . . (full-text)
Where to buy
Check the label first. Whatever you buy, look for these:
- Whole or ground: whole spices keep their flavor longer
- The origin and a packed-on or best-by date for freshness
- Organic or non-irradiated labeling if that matters to you
- A resealable, airtight container
Talk to a pharmacist or doctor before you start any supplement, especially if you take medicines. See the Safety tab for interactions.
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