Poblano

Not to be confused with pasilla.
This article is about the chile pepper originating in Puebla, México. For persons from Puebla, called Poblanos in Spanish, see Puebla.
Poblano
Poblano pepper
SpeciesCapsicum annuum
OriginPuebla, Mexico
Heat Low
Scoville scale1,000–1,500[1][2] SHU

The poblano (Capsicum annuum) is a mild chili pepper originating in Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho (wide).[3][4] Stuffed fresh and roasted, it is popular in chiles rellenos poblanos.

While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano.

A closely related variety is the mulato, which is darker in color, sweeter in flavor, and softer in texture.[5][6] The pasilla pepper is sometimes incorrectly called "poblano", particularly in the United States, but they are distinct from true poblano peppers.[7][8]

  1. ^ Lillywhite, Jay M.; Simonsen, Jennifer E.; Uchanski, Mark E. (2013). "Spicy Pepper Consumption and Preferences in the United States". HortTechnology. 23 (6): 868–876. doi:10.21273/HORTTECH.23.6.868. Any pepper type with ≥ 1 SHU could be considered spicy. However, for this study, paprika (0–300 SHU), New Mexico long green or red chile (300–500 SHU), and poblano/ancho (≈1369 SHU) types were included as mild spicy peppers (Table 1).
  2. ^ Julius, David; Caterina, Michael J.; Schumacher, Mark A.; Tominaga, Makoto; Rosen, Tobias A.; Levine, Jon D. (1997). "The capsaicin receptor: a heat-activated ion channel in the pain pathway". Nature. 389 (6653): 816–824. Bibcode:1997Natur.389..816C. doi:10.1038/39807. ISSN 0028-0836. PMID 9349813. S2CID 7970319. Reported pungencies for pepper varieties (in Scoville units) are: Habanero (H), 100,000–300,000; Thai green (T), 50,000–100,000; wax (W), 5,000–10,000; and Poblano verde (P), 1,000–1,500 (ref. 23).
  3. ^ Burge, Weldon (1995). Grow the Best Peppers: Storey's Country Wisdom Bulletin A-138. Storey Publishing, LLC. p. 10. ISBN 978-1-60342-277-2.
  4. ^ "Ancho: Definition of Ancho in Oxford Dictionary (American English) (US)". Oxford Dictionaries. Oxford University Press. Archived from the original on September 14, 2013. Retrieved 2014-06-29. ancho; Syllabification: an·cho; Pronunciation: /ˈanCHō, ˈän/; (also ancho chili); Noun (plural anchos); A large aromatic variety of chili, used (usually dried) in dishes of Mexican origin or style. Origin from Mexican Spanish (chile) ancho 'wide (chili)'.
  5. ^ "Growing Poblano Peppers". Archived from the original on 1 November 2012. Retrieved 10 June 2012.
  6. ^ "Mulato Pepper: The Ancho's Swarthier Cousin". Pepperscale. November 15, 2014. Retrieved February 23, 2017.
  7. ^ "Pasilla vs. Poblano". Fiery-Foods.com. Archived from the original on 2010-11-24.
  8. ^ "Pepper, chili". CHOW. CBS Interactive.