Schärfegrad 3
7,95 € *

100 g (7,95 € / 100 g)

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Schärfegrad 4
7,95 € *

474 ml (1,68 € / 100ml)

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Schärfegrad 6
7,95 € *

148 ml (5,37 € / 100 ml)

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Schärfegrad 4
7,95 € *

150 ml (5,30 € / 100 ml)

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Schärfegrad 7
7,95 € *

148 ml (5,37 € / 100 ml)

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Schärfegrad 10
7,95 € *

148 ml (5,37 € / 100 ml)

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Schärfegrad 2
5,95 € *

just sold out

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Schärfegrad 1
5,95 € *

300 g (1,98 € / 100 g)

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Ancho / Poblano – one is fresh and the other one dried

Anchos belong to the breed capsicum annuum and are a variant of the pointed peppers. The peppers grow to about 11-18 cm in length and have a diameter of 6-8 cm. They have broad shoulders at the top and become pointy as we move towards the tip. That is where its name comes from: “Ancho” means broad and Poblano means “originating from Puebla”, because Poblanos come from Mexico, more specifically from the region Puebla. Mexico is a country where mostly hot chili are consumed. However, Anchos and Poblanos are an important part of the Mexican cuisine. Because of the chalice shape of the fruits, one has to be careful that water doesn’t gather at the stem, as the peppers can rot. The Ancho/Poblano plants grow in our climate outdoors pretty well and bear lots of fruit, which have to be gathered regularly, in order to stimulate the growth of more fruit. Because of the huge size of the Poblano peppers, it is important to trim the plant thoroughly.

What is the difference between Ancho and Poblano?

Poblano is the name of the fruit which is usually gathered green (thus, raw) and freshly prepared. Popular dishes with poblano are for example Poblanos Rellenos (filled Anchos) or a Stew with Poblano bits. The heat of the Poblano varies strongly through its degree of maturity.  On average, its heat is around 3 on our 1 to 10 scale. The preparation of the Poblanos is however more difficult than thought at first. The peppers are not just cut open and filled, in order to make, for example, Poblanos Rellenos, but first they are fried and skinned. In the process they become softer, as they no longer have skin, and they also become aromatic and receive a fried note, which is incredibly tasty.

Ancho are the Poblanos which mature to red and are then dried. The aroma of the Anchos reminds strongly of tobacco and plumes and is present in most Mexican cuisine. If one is to buy dried Anchos, these are mostly not fully dried, but they are a little soft. This is why it is difficult to grind them in a chili mill. However, those who want ancho powder can simply buy it. Of course, you can find ancho powder in our shop and you can find great recipes on Pepperworld.com!

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