Ancho / Poblano
A mild chilli very popular in Mexican cuisine, this chilli can be eaten fresh, cooked, or powdered. Known as Ancho when dry and Poblano when fresh.
The Poblano is a very mild chilli pepper, measuring in at 1,500 Scoville Heat Units, and one of the most popular peppers grown in Mexico. It is also known as the Ancho chilli.
An immature Poblano is dark green in color, but eventually turns a red so dark as to be nearly black. Ripe Poblanos are thought to be hotter than the less ripe fruit. The pods are extremely large heart-shaped, and are commonly stuffed in Mexican cuisine.
Technically 'ancho' refers to the dried fruit of the Poblano, but Western cultures have come to call the fresh pod Ancho too.
|Germination Time||7 - 21 Days|
|Heat Level||Mild Heat|
|Sowing Method||Raise Seedlings|
|Plant Life Cycle||Annual|
|Frost Hardiness||Frost Tender|