Description The Poblano (Capsicum annuum) is a mild chilli pepper originating in the state of 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 flavour, 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 flavourful than the less ripe, green poblano. Best prepared by blow torching the outer waxy layer Care and Cultivation of Capsicum annuum ‘Poblano’ We like to use halopriming for chilli seeds, see our blog post here. Capsicum annuum ‘Poblano’ seeds should be sown just under the surface of a good seed raising mix in spring/summer/autumn. Seeds germinate in 1-2 weeks (keep soil moist until germination). Tolerant of many conditions, including dry and shaded areas. Prefers full sun and adequate moisture. Unlike it’s species name suggesting it is an annual, it can be kept as a short lived perennial providing it is kept free of disease for 2-3 years. Not a bad resistance to broad mites, which can be a problem in warmer climates. 10 seeds per packet
