KITCHEN PRACTICE 2 — Ancho vs. Chipotle by Smell
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Chapter: Mexican Cookery 1 — Foundations & the Mexican Pantry

TASK
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Smell a dried ancho chile and a dried chipotle chile side by side,
and note how different they smell from each other and from a fresh
poblano or jalapeño, if you have one on hand to compare.

WHAT TO DO
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1. Hold a dried ancho chile close and smell it.
2. Do the same with a dried chipotle chile.
3. If you have a fresh poblano or jalapeño available, smell that too
   for comparison.
4. Note the real differences — sweet, smoky, sharp, fruity.

WHAT TO EXPECT
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- The ancho should smell sweet, raisin-like, and mild.
- The chipotle should smell distinctly smoky, quite different from
  the ancho despite both being dried chiles.
- A fresh poblano or jalapeño, if compared, should smell noticeably
  sharper and greener than either dried chile — genuinely different
  from what its own dried version smells like.

WHY THIS WORKS AS AN ANSWER
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This exercise makes the chapter's own central point about drying
(and smoking) transforming a chile's real character something
directly experienced through smell, before any of these chiles are
ever cooked with in Chapter 5.