This pepper is called Poblano when it is green (dark green), but it is called Ancho when dried and brown. It is one of the most popular peppers in Mexico, consumed at all stages of ripeness. It is a pepper that is always used cooked or grilled, but never raw. The Poblano is used in many spicy recipes, and once grilled, it develops smoky and earthy notes.
Origin:
The Poblano pepper originates from the Puebla region in Mexico.
Scoville Scale: 3
1000 to 1500
Botanical Characteristics:
