Poblano pepper

Poblano pepper is a variety of Capsicum annuum, a species of chili pepper native to Mexico. The term 'Poblano' is also used to refer to the inhabitants of the state of Puebla, where the pepper is believed to have originated.

Description

The Poblano pepper is a mild chili pepper. When dried, it is called an Ancho or chili ancho. Poblano peppers are larger and have a lower heat level than many other chili peppers, with a Scoville rating of 1,000 to 2,000 Scoville heat units. They are dark green in color, and they change to a dark red or brown as they mature.

Cultivation

Poblano peppers are grown primarily in Mexico, particularly in the states of Puebla and Chihuahua. They are also cultivated in the United States, especially in California and New Mexico. The peppers prefer a warm climate and well-drained soil. They are typically planted in the spring and harvested in the late summer or early fall.

Culinary Uses

Poblano peppers are a staple in Mexican cuisine. They are used in a variety of dishes, including chiles rellenos, a dish in which the peppers are stuffed with cheese or meat and then battered and fried. Poblano peppers are also used in mole sauce, soups, and casseroles. When dried, they are used to make chili powder.

Nutritional Value

Poblano peppers are rich in vitamin C and other antioxidants. They also contain a good amount of vitamin A, vitamin K, and dietary fiber. Despite their mild heat, they also contain capsaicin, a compound that has been shown to have numerous health benefits.

See Also

• Capsicum annuum
• Mexican cuisine
• Scoville heat units
• Chiles rellenos

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