Ancho - 15 seeds

This classic Mexican type is interesting in that its name changes depending on how it is used. When the fruit is picked green , it is called Poblano , and after ripening and drying it is known as Ancho . It is considered one of the largest and, especially in Mexico, one of the most widely grown chili peppers.

The mild pungency allows the entire fruit to be used, and the large size makes it particularly suitable for stuffing and baking . When dried, the flavor becomes more concentrated, and the fruit acquires the characteristic very dark color of Ancho.

Characteristics of the variety

• Name: Ancho Poblano (Ancho / Poblano)
• Other names: Para Rellener / Pasilla / Joto
• Botanical species: Capsicum annuum
• Type: Large-fruited, slightly hot pepper
• Hotness: 1,000–2,000 SHU
• Shape: Heart-shaped
• Interior: Three-chamber
• Color: Very dark green → maroon-red
• After drying: Almost black
• Poblano: Name of the green fruit
• Ancho: Name of the dried fruit
• Main application: Stuffing, baking, drying and Mexican cuisine.

🔥 Anger

1,000–2,000 SHU

This is a mild chili pepper , where flavor is much more important than spiciness. The supplier lists an official value of 1,000–2,000 units on the Scoville scale .

The low spiciness is a big advantage when stuffing – the whole fruit can be used without the dish becoming too spicy.

🌱 Sowing and growing

Sowing: January – April
Location: Indoors
Germination temperature: 20–30°C
Greenhouse: recommended for higher yields
Planting outdoors: around the end of May
Support: taller plants can be tied to stakes
Pruning: possible to shape a more compact plant.

In the fall, the plants can be moved to pots and placed on a bright windowsill where they can continue fruiting.

🍴 Culinary app

Poblano and Ancho offer two different uses for the same pepper.

The Green Poblano is excellent for stuffing, baking and grilling. The large fruit and mild pungency make it particularly suitable for stuffing with cheese, meat, rice or vegetables.

When the fruits are ripe and dried like Ancho , they can be used for Mexican sauces, marinades, soups, stews and spice blends. The ability to use one variety in so many different ways is one of its great advantages.

💡 Tip from Urban Botaniks: At Ancho Poblano The strongest emphasis for the product page is “one variety – two uses” . Pick the fruits green and use them like Poblano for stuffing and roasting , or let them ripen and dry them to get the traditional Ancho . This way the description remains more concise and does not repeat the technical characteristics unnecessarily.