Description

Species: Annuum, Easy to grow, Mexican, Mild

Belonging to the Capsicum annuum species, the Poblano Chilli thrives in warm climates, developing pods that are 10-12 cm long and 5-6 cm wide.

Taste Profile

With a delicate yet distinctive flavour, Poblano chillies offer a mild sweetness coupled with the characteristic taste of capsicum. This unique combination makes them a sought-after ingredient in various culinary creations, particularly in stuffed dishes where their flavour can shine.

Heat Level

Poblano chillies are prized for their mild heat, making them accessible to a wide range of palates. Their gentle spiciness adds depth to dishes without overwhelming other flavours, making them an ideal choice for those seeking a subtle kick. It is rated around 1,000 and 2,000 SHU on the Scoville scale.

Texture and Appearance

Characterized by a firm texture and a pod size of 10-12 cm long x 5-6 cm wide, Poblano chillies exhibit a striking appearance. Their transition from a dark purplish green to a vibrant red adds visual appeal to dishes, while their thick flesh makes them ideal for stuffing.

Size of Plant

Poblano plants typically grow to over a metre tall, thriving in both pots and garden beds. Given sufficient space, they have the potential to reach even greater heights when planted in the ground.

Culinary Uses

Renowned for their versatility, Poblano chillies are a staple ingredient in Mexican cuisine, particularly in stuffed dishes where they shine. From classic chile rellenos to innovative takes on tacos and enchiladas, these peppers add depth and flavour to a myriad of dishes.

Growing and Care

When cultivating Poblano chillies, provide ample space for their growth, whether in a pot or garden bed. Ensure they receive adequate sunlight and water regularly to promote healthy development. Additionally, consider supporting taller plants with stakes to prevent bending or breakage as they mature.

Fun Facts

• Poblano peppers are named after the Mexican state of Puebla, where they are prominently used in local cuisine.
• When dried, Poblano peppers become Ancho chillies, with a distinct smoky and fruity flavour.
• Poblanos are often featured in the traditional Mexican dish, “Chiles en Nogada,” a festive, patriotic meal.