Poblano Pepper Capsicum annuum
Pobalno pepeprss grown at the UMass Research Farm in 2008 (Photo by Zoraia Barros)
Poblanos are one of the most popular peppers in Mexican cuisine. Sometimes in the US it is called “pasilla”, which is something dried or wrinkled. When repined on the plant and then dried the poblano pepper is called ancho.
Poblanos have a mild pungency, ranging from 1,000 to 1,5000 Scoville units.
Poblano peppers for sale at a market in Patzcuaro, Michoacan Mexico in 2007. (Photo by Frank Mangan) |
Production
For information on production and management of poblano peppers, refer to the The New England Vegetable Management Guide and click on "pepper".
