What primarily causes the intensely dark color of Oaxaca's Mole Negro?
Answer
Heavily charred or burnt chilies
Mole Negro is renowned for being intensely dark, smoky, and complex. This deep coloration is directly attributed to the heavy charring or burning of the chili peppers used in its preparation. This crucial step in the toasting process develops deep smoky notes and releases the pigments that define the mole's characteristic appearance. Furthermore, the inclusion of chocolate often contributes to the final dark hue, but the primary factor for the signature darkness is the treatment of the chilies themselves, distinguishing it from other red or yellow variations.
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