Pepper Chile Ancho/Poblano Seed (Capsicum - annuum)

heriloomThis heirloom chile pepper is called, "Poblano" in the fresh green form and "Ancho" when it is a dried pod. One of the most popular chiles in Mexico, the young green pepper is often stuffed with cheese or meat for chiles rellenos (recipe included inside packet), and the dark, reddish-brown dried pepper is used for the traditional "mole poblano" and chili powder. You will find many uses for this heart-shaped, 3.5" long and 2" wide, mildly spicy pepper. They are wonderful when roasted and peeled or sliced fresh for a spicy kick in many dishes. Fully ripe peppers are red and more sweet, but the fruit can be harvested at any stage.

When to plant outside: Spring, 3-4 weeks after the average last frost date and when soil temperatures are at least 65 degrees or outside temperatures are at least 70 degrees. In USDA zones 9 & 10, they may also be planted in summer for a winter crop.

When to start inside:
RECOMMENDED. 8-10 weeks before the average last frost.

Chile Rellenos Recipe

Scoville Pepper Heat Ratings Wilbur Scoville developed a heat rating chart for peppers in 1912. It is still the standard used today. Below is a list of approximate ratings for peppers offered by Botanical Interests. Different sources may list varied ranges. Pepper heat can be affected by growing conditions. Plants grown in dry, hot conditions will produce spicier peppers.

Mild 0 Bell Pepper, Sweet Italian (no heat) 100-500 Pepperoncini 1,000-1,500 Ancho/Poblano 2,500 Pasilla Bajio

Medium 2,500-8,000 Jalapeno 4,000 Hungarian Yellow Wax 4,500-5,000 New Mexico Joe E Parker

Hot 15,000-30,000 Serrano 30,000-50,000 Cayenne, Tabasco

Extremely Hot 50,000-100,000 Thai, Santaka 100,000-350,000 Habanero 1,040,000 Bhut Jolokia (The hottest pepper according to Guinness Book of World Records. Not offered by Botanical Interests.)