| Ancho Poblano Chile Pepper |
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Capsicum annuum 'Poblano Ancho'
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| Uses: Culinary/Medicinal |
Duration: Annual |
| When to Sow: Spring |
Ease of Germination: Easy |
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The most commonly used dried chile of Mexico; essential for sauces and moles. In fresh form it is known as Poblano and in dried form it is known as Ancho. Brickred to black-purple when dry; 10cm/4in long by 7cm/3” wide. Mild, sweet flavour. Heat: 3-5.
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