Ancho Poblano Chile Pepper
Capsicum annuum 'Poblano Ancho'
Uses: Culinary/Medicinal Duration: Annual
When to Sow: Spring Ease of Germination: Easy
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: 1,000-2,000 Scoville units.
S4470-120 Seeds
Not to U.S.A., E.U.
Currency: United States Dollar

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