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Pepper Seeds, Ancho/Poblano Chile
Product Code:
BI0184
Shipping:
Calculated at Checkout
$2.69
One of the most popular chiles in Mexico! The green, 3"-6" poblano is most often stuffed with cheese or meat for chiles rellenos (recipe inside this packet), and the dark, reddish-brown dried ancho is used in a variety of sauces, such as the traditional "mole poblano". 1,000-2,000 Scoville Heat Units (mild).
Days to Maturity: 65–75 days from transplanting
Family: Solanaceae
Type: Under 5000 Scoville Units, Chile Pepper
Native: Americas
Hardiness: Frost-sensitive perennial grown as an annual
Exposure: Full sun
Plant Dimensions: 24"–36" tall, bushy plant
Variety Info: 3"–6" long, 2" wide, dark green turning to reddish-brown when mature. "Ancho" means "wide", referring to the broad, flat, heart-shaped dried pod. Poblano is the fresh, green form of the chile, mildly hot at 1,000–2,000 Scoville heat units.
Attributes: Good for Containers, Frost Sensitive
Photos and plant information courtesy of botanicalinterests.com
Pepper Seeds, Ancho/Poblano Chile
$2.69
One of the most popular chiles in Mexico! The green, 3"-6" poblano is most often stuffed with cheese or meat for chiles rellenos (recipe inside this packet), and the dark, reddish-brown dried ancho is used in a variety of sauces, such as the traditional "mole poblano". 1,000-2,000 Scoville Heat Units (mild).
Days to Maturity: 65–75 days from transplanting
Family: Solanaceae
Type: Under 5000 Scoville Units, Chile Pepper
Native: Americas
Hardiness: Frost-sensitive perennial grown as an annual
Exposure: Full sun
Plant Dimensions: 24"–36" tall, bushy plant
Variety Info: 3"–6" long, 2" wide, dark green turning to reddish-brown when mature. "Ancho" means "wide", referring to the broad, flat, heart-shaped dried pod. Poblano is the fresh, green form of the chile, mildly hot at 1,000–2,000 Scoville heat units.
Attributes: Good for Containers, Frost Sensitive
Photos and plant information courtesy of botanicalinterests.com
