TRUSTED SHOPS 
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The Poblanos, extremely popular in Mexico, get attractive pods that are up to 14 inches long and 7 inches wide in diameter; when ripe, the dark green fruits turn dark red to dark brown. When dried, the Poblano pods are called Ancho; in this dried up form, the chilli is the basis of many Mexican sauces (moles), and the aroma is reminiscent of raisins, prunes and coffee.
The drying process, in our latitudes, requires a dehydrator; otherwise the pods can be freshly used or stored frozen. They are usually not eaten raw, but cooked or stewed. The special taste of the fresh Poblanos is brought out best when roasted on the grill - really Mexican! Poblanos are very suitable for stuffing (Chiles Rellenos).
A new hybrid variety with a particularly authentic aroma. Green fruits in 68 days, ripened red in about 88 days.
- Color ripe fruits
- Rot
- Number of grain
- 10
- Plant size
- 80 - 120 cm
- Heat level 1-10
- 3
- Heat Level Mild to Wild
- mild
- Category
- Chilli Seeds
- Manufacturer
- Pepperworld