Thanks everyone - Ancho it will be. I am a little confused on the chili / chile part. Both this spice packet and the bottle of plain old McCormicks chili powder have the ingredient chili peppers with 'i', plus garlic, cumin, oregano and paprika listed seperate. The recipe that I use this in is "for the Love of Cooking's" beef and bean enchiladas which is excellent. I don't put the peppers (anaheim and jalapeno) she calls for in the meat portion though. Controlling the heat in the peppers is so iffy and if there's too much heat it's ruined for me. I do put in the red pepper flakes but those I know how to control. Beth

I'm late to join the party here, but I'm glad y'all had a great visit. I see the resemblance, but I wouldn't have thought of it if Dedtired hadn't brought it up. Neither picture of Fergie is good. The first one looks like she hadn't slept in days, and the second one is too photo shopped or airbrushed to look like her. The pic of Robin is great, though. I don't know if I'll ever make it to the Chicago or midwest area, but it looks like a great city to visit, and Annie was a wonderful tour guide. Sally

Thanks everyone. Rita is so nice. They do fit right in. When I was putting them in the china cabinet I noticed and remembered my set of shark salt and peppers. Cousins. So they're in good company.

I find spice blends helpful in cooking low sodium foods for my husband. I like Tony Cachere's Salt Free blend and Penzey's Mural of Flavor along with its Adobo, the Singapore, and the Jerk. I also like Chef Paul Prudhomme's Magic Salt Free Seasoning. My favorite Chili powder blend is Grandma's, but it's becoming harder & harder for me to find. And I'm another who likes Sun curry powder. I found my favorite and most used blends quite by accident and in an unexpected store. I discovered several really good salt-free blends at Cost Plus World Market. I've been using their Chicago Chop & Steak blend for grilled meats. The Thai Spice blend is great sprinkled on Asian inspired dishes. I've used the Greek Mediterranean blend on roasted asparagus and chicken. I like it a lot better than Cavender's Salt Free Greek seasoning or Penzey's Salt Free Lamb seasoning. I've used the Garlic Pepper blend on all kinds of things, including last week's rib roast. The Cal Mex & the Fajitas blends are great for Mexican inspired dishes. The Jerk Chicken & Fish blend is tasty too. And the Key Lime blend has a spicy & tangy citrus kick to it. To tell the truth, I wasn't expecting much, but I'm really impressed with the flavors.