Ancho Poblano Chili Seeds
Info: The Ancho Poblano Chili is a typical Mexican sweet pepper, but with a dark colour and a slight spiciness. In Mexico they are traditionally harvested when green, then roasted and removed from their relatively thick skin (Poblano). A typical Mexican dish is the “Poblanos Rellenos” (stuffed Poblanos). In their red, ripe state they are often dried and made into a powder (Ancho). The flavour is reminiscent of raisins, prunes and coffee.
The plants can grow up to one metre in height, and develop a variety of heavy fruits which often need extra support from sticks or rods. The fruits are generally not eaten raw, but are grilled, cooked, stewed or stuffed.
Care: The germination temperature is between 20 und 28°C (7 - 20 day germination period), therefore the use of a greenhouse and a heating mat is recommended. The plants need fresh, well-fertilised, permeable soil, and do not tolerate waterlogging. They should be planted in a sunny, protected place with at least 6 hours of sunlight - preferably more. Put the plants outside approx. 2 to 3 weeks after the last frost. If you plant them outdoors, the plants should have a distance between them of at least 50 cm.
|Level of spiciness||3|
|Scoville||1.000 - 1.500 SHU|
|optimal germination temperature||20 - 28 °C|
|Sowing||Feb. - Apr.|
|Plant growth habit||bushy, approx. 100 cm in height|
|Ripening||from green to red|
|Fruit appearance||heart-shaped, approx. 7 x 14 cm|
|Ripening time||70 - 85 days|