REP.

Capsicum annuum

Poblano - Scoville, Taste & Uses

Poblano peppers bring gentle warmth and earthy depth. The pods are heart shaped, dark green, and thick walled. Bite into a roasted poblano and you taste roasted corn, cocoa, and a whisper of spice. Citizens stuff them with cheese and beans for chiles rellenos, or slice them into creamy rajas. When dried, the pepper becomes Ancho, adding raisin notes to mole and adobo. Poblanos handle grilling, baking, and frying without falling apart. At 1,000 to 2,000 SHU, they live firmly in the Mild zone. Comforting heat, generous size - applauded by the Ministry of Hearth and Spice. Poblano misst in der Regel 1,000-2,000 SHU (Mild). Ist in Mexico, Puebla in Gewürzen, Eingelegtem und Marinaden enthalten. Roast poblanos over flame, peel the skins, and stuff them with cheese, meat, or grains. Slice roasted strips for rajas con crema, tacos, and tamales. Dice raw pieces for salsas that need gentle heat. Puree with tomatillos and cilantro for mild green sauces. Dry red pods to create Ancho powder, a core ingredient in mole, chili con carne, and spice rubs. They pair well with dairy, corn, mushrooms, and poultry. Siehe Soßen mit Poblano

Auch bekannt als: Chile Poblano, Ancho (dried)

Capsicum annuum
Poblano pepper - mild (1,000-2,000 SHU) from Mexico, Puebla

Art

Capsicum annuum

Schärfe

1,000-2,000 SHUMild

Aroma

Mild, Erdig, Vollmundig, thick-walled, stuffable

Herkunft / Regionen

Mexico, Puebla

Farbe / Form

Deep green when unripe, reddish brown when ripe

Fruchtgröße

10-15 cm long, 4-6 cm wide

Probier es in der Praxis aus

Entdecken Sie Saucen mit Poblano

3 europäische Saucen aus Kleinserien – Geschmack, Schärfe und manchmal ein bisschen Chaos, alles in einer Box.

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Saucen mit Poblano

Entdecken Sie, wie Kreative Poblano in verschiedenen Stilrichtungen und Regionen einsetzen.

Wir haben noch keine Soßen mit dem Namen Poblano erfasst.

Geschmack & Aroma

Poblano peppers bring gentle warmth and earthy depth. The pods are heart shaped, dark green, and thick walled. Bite into a roasted poblano and you taste roasted corn, cocoa, and a whisper of spice. Citizens stuff them with cheese and beans for chiles rellenos, or slice them into creamy rajas. When dried, the pepper becomes Ancho, adding raisin notes to mole and adobo. Poblanos handle grilling, baking, and frying without falling apart. At 1,000 to 2,000 SHU, they live firmly in the Mild zone. Comforting heat, generous size - applauded by the Ministry of Hearth and Spice.
Roast poblanos over flame, peel the skins, and stuff them with cheese, meat, or grains. Slice roasted strips for rajas con crema, tacos, and tamales. Dice raw pieces for salsas that need gentle heat. Puree with tomatillos and cilantro for mild green sauces. Dry red pods to create Ancho powder, a core ingredient in mole, chili con carne, and spice rubs. They pair well with dairy, corn, mushrooms, and poultry.

Wärmeprofil

Scoville-Skala

1,000-2,000 SHU

Heat label

Mild

Erntezeit

Late summer to early autumn

Sauce-Index-Einträge

-

Geschichte & Kultur

Poblanos originated near Puebla, Mexico, where farmers selected them for large pods and soft heat. The pepper played a key role in dishes like chiles en nogada, dating back to the 19th century celebrations of Mexican independence. Spanish colonial trade distributed the dried Ancho form throughout Mexico and into New Mexico. By the mid-20th century, poblanos were cultivated widely in northern Mexico and the southwestern United States, becoming a staple in Tex-Mex cuisine and commercial canning.

Botanik & Anbautipps

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Poblanos are straightforward to grow. Start seeds indoors 8 weeks before the last frost, then transplant into full sun once soil warms to 16°C. Plants reach 60 to 90 cm tall and benefit from staking because pods get heavy. Provide fertile, well-drained soil and steady moisture. Harvest green pods about 80 days after transplant, or wait another 10 days for red, sweeter fruit. Dry ripened pods in a dehydrator or sunny window to produce Ancho chilies.
Trial box with three small-batch bottles
Testbox

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Eine einzige Schachtel mit drei verschiedenen Saucen. Probieren Sie sie nebeneinander, bewerten Sie jede einzelne in Ihrem „Sauce Vault“ und entscheiden Sie, ob Sie dieses Ritual fortsetzen möchten.

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Häufig gestellte Fragen

Poblano erreicht in der Regel eine Größe von 1,000-2,000 SHU (Mild). Die Größenangaben variieren je nach Sorte und Anbaubedingungen.

Quellen

  • Republic of Heat Feldnotizen aus dem Verkostungslabor
  • Über Directus eingereichte Produzentendossiers
  • Offene Sortenregister und wissenschaftliche Forschung zu Paprika

Wir gleichen Angaben zu SHU-Werten und Herkunftsangaben anhand von Saatgutbanken, begutachteter Fachliteratur und Daten namhafter Hersteller ab.

Überprüft von Republic of Heat – zuletzt aktualisiert am 2025-11-08