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Capsicum annuum

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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. ChiliCodexCDP.copy.rangeSentenceWithHeat ChiliCodexCDP.copy.originSentence 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. ChiliCodexCDP.navigation.seeSauceIndex

Ook bekend als: Chile Poblano, Ancho (dried)

Capsicum annuum
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Soort

Capsicum annuum

Warmte

1,000-2,000 SHUMild

Smaak

Mild, Aards, Rich, thick-walled, stuffable

Herkomst / Regio's

Mexico, Puebla

Kleur / Vorm

Deep green when unripe, reddish brown when ripe

Pod-grootte

10-15 cm long, 4-6 cm wide

Probeer het in het wild

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3 Europese sauzen in kleine hoeveelheden - smaak, vuur en af en toe een beetje chaos, in een doos.

SamengesteldKleine batchOp temperatuur gecontroleerd
Abonneren op een BoxCadeaus bekijken

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Smaak & 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.

Warmteprofiel

Scoville-schaal

1,000-2,000 SHU

Heat label

Mild

Oogstperiode

Late summer to early autumn

Sauce Index count

-

Geschiedenis & Cultuur

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.

Plantkunde & Kweekinstructies

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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.

Proefbox visuele plaatshouder

  • 3 × 100 ml sauzen (verschillende soorten)
  • Proefkaart & combinatietips
  • Verzending binnen de EU; beperkte oplage

Proefpakket

Eenmalige box om de warmte en smaak van verschillende soorten sauzen te ontdekken. Geen verplichtingen; gewoon proeven en aantekeningen maken.

Proefpakket kopen

Veelgestelde vragen

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Bronnen

  • Republic of Heat proeflaboratorium veldnotities
  • Producentendossiers ingediend via Directus
  • Open rassenregisters en academisch onderzoek naar paprika's

We vergelijken gegevens van zaadbanken, peer-reviewed literatuur en gerenommeerde producenten met betrekking tot SHU- en herkomstclaims.

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