Capsicum annuum
Anaheim - Scoville, Taste & Uses
Anaheim peppers deliver gentle warmth and big peppers. Pods are long, smooth, and sturdy, perfect for roasting. The flavor is earthy with green tomato notes, brightening as the pepper turns red. Citizens know them from California markets and New Mexico green chile roasts. Makers stuff them with cheese, fold them into casseroles, or dry them into mild flakes. They hold shape under broilers and grills, so filling and frying stay easy. Heat stays mild, between 500 and 2,500 SHU. Comfort food, steady harvest - approved by the Ministry of Hearth Heat. Anaheim typically measures 500-2,500 SHU (Mild). Shows up across United States, New Mexico and California in condiments, pickles, and marinades. Roast Anaheim peppers over open flame, peel, and use in enchiladas, casseroles, and green chili stew. Stuff them with cheese, beans, or meats for baked chiles rellenos. Chop fresh pods for salsas and fajitas when mild heat is needed. Dry ripe red peppers to grind into mild chili powder. They pair with cumin, oregano, tomatoes, pork, and corn. See sauces using Anaheim
Also known as: California Chili, New Mexico No. 9
Species
Capsicum annuum
Heat
Flavour
Mild, Earthy, Bright, thick-walled, grillable
Origin / Regions
United States, New Mexico and California
Colour / Shape
Deep green turning red when ripe
Pod size
15-20 cm long, 3-4 cm wide
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Flavour & Aroma
Anaheim peppers deliver gentle warmth and big peppers. Pods are long, smooth, and sturdy, perfect for roasting. The flavor is earthy with green tomato notes, brightening as the pepper turns red. Citizens know them from California markets and New Mexico green chile roasts. Makers stuff them with cheese, fold them into casseroles, or dry them into mild flakes. They hold shape under broilers and grills, so filling and frying stay easy. Heat stays mild, between 500 and 2,500 SHU. Comfort food, steady harvest - approved by the Ministry of Hearth Heat.
Roast Anaheim peppers over open flame, peel, and use in enchiladas, casseroles, and green chili stew. Stuff them with cheese, beans, or meats for baked chiles rellenos. Chop fresh pods for salsas and fajitas when mild heat is needed. Dry ripe red peppers to grind into mild chili powder. They pair with cumin, oregano, tomatoes, pork, and corn.
Heat Profile
Scoville range
500-2,500 SHU
Heat label
Mild
Harvest window
Summer to early autumn
Sauce Index count
-
History & Culture
The Anaheim pepper descends from New Mexico chiles selected by horticulturist Dr. Fabian Garcia in the early 1900s. Seeds traveled to Southern California, where farmer Emilio Ortega cultivated them near Anaheim and popularized canned chiles. The pepper soon became a staple in West Coast kitchens and Tex-Mex restaurants. Today, Anaheim-type cultivars grow throughout the American Southwest and Mexico, bridging fresh produce aisles and industrial roasting lines.
Botany & Growing Notes
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Start Anaheim seeds indoors 6 to 8 weeks before the last frost. Keep seedlings warm, then transplant when nights stay above 13°C. Plants reach 60 to 90 cm tall and appreciate fertile, well-drained soil plus full sun. Provide even moisture and light feeding every three weeks. Harvest green pods about 75 days after transplant. Leave peppers on the plant longer for sweeter red fruit destined for drying.
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Anaheim typically measures 500-2,500 SHU (Mild). Ranges shift with cultivar and growing conditions.
Mild, Earthy, Bright, thick-walled, grillable
California Chili, New Mexico No. 9 show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
Consider Ancho, Banana Pepper, Kashmiri Chili, Poblano for comparable heat or recipes.
- Ancho - Mild
- Banana Pepper - Mild
- Kashmiri Chili - Mild
- Poblano - Mild
Roast Anaheim peppers over open flame, peel, and use in enchiladas, casseroles, and green chili stew. Stuff them with cheese, beans, or meats for baked chiles rellenos. Chop fresh pods for salsas and fajitas when mild heat is needed. Dry ripe red peppers to grind into mild chili powder. They pair with cumin, oregano, tomatoes, pork, and corn.
Start Anaheim seeds indoors 6 to 8 weeks before the last frost. Keep seedlings warm, then transplant when nights stay above 13°C. Plants reach 60 to 90 cm tall and appreciate fertile, well-drained soil plus full sun. Provide even moisture and light feeding every three weeks. Harvest green pods about 75 days after transplant. Leave peppers on the plant longer for sweeter red fruit destined for drying.
Use gloves, ventilation, and soap to remove capsaicin oils.
Sources
- Republic of Heat tasting lab field notes
- Producer dossiers submitted through Directus
- Open cultivar registries & academic pepper research
We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.
Reviewed by Republic of Heat - last updated 2025-11-10