I am the most used dried chili in Mexico: I have both sweet and slightly fruity flavours and in taste, the medium spiciness of the chili stands out, as well as some tannin and piney notes. Along with the ancho chili, I am one of the pillars of the traditional Mexican cuisine. I am considered the "Holy Trinity Pepper" and am believed to be the best for making an authentic mole sauce.

I am also ideal for soups, vegetable and meat stews. Often used in southern U.S. cuisine, I am combined with cumin and oregano to prepare fajitas, enchiladas and burritos.