(Capsicum annum) Heirloom from Mexico and the most commonly used dried chilli in this region. The 'Poblano' (meaning 'people chilli') when dried is then called 'Ancho'. A heart shaped, thick walled, mildly hot fruit with rich mellow flavour. Ripens from deep green to rich red. May be eaten raw, peeled, cooked in dishes or stuffed. Well suited to warm areas. Plants to 60cm high. 80 days. 60 seeds
Heat unit 4.
1 (mild) to 10 (hottest)
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