poblano
Sign in to saveAlso known as Chile poblano
The poblano (Capsicum annuum) is a mild chili pepper originating in Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho (wide). Stuffed fresh and roasted, it is popular in chiles rellenos poblanos.
Key facts
- Cultivar.name
- Poblano
- Cultivar.image
- Poblano Pepper.jpg
- Cultivar.image_caption
- Poblano pepper
- Cultivar.species
- Capsicum annuum
- Cultivar.origin
- Puebla, Mexico
- Pepper.embed
- yes
- Pepper.heat
- Low
- Pepper.scoville
- 1,000–1,500
via Wikipedia infobox
Wikidata facts
- Instance of
- cultivar
- Subclass of
- chili pepper
- Parent taxon
- Capsicum annuum
- Country of origin
- Mexico
- Image
- Poblano Pepper.jpg
Show 5 more facts
- Scoville grade
- 2000
- different from
- pasilla chile
- taxon rank
- cultivar
- taxon name
- Capsicum annuum ‘Poblano’
- Commons category
- Poblano
Sources (1)
via Wikidata · CC0
~3 min read
Encyclopedic overview
5 sectionsContents
- Growth
- Use
- Gallery
- See also
- References
The poblano (Capsicum annuum) is a mild chili pepper originating in Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho (wide). Stuffed fresh and roasted, it is popular in chiles rellenos poblanos.
While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano.
Excerpted from Wikipedia’s “poblano” article, available under the CC BY-SA 4.0 licence.