Database of Chilli Pepper Varieties

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ANCHO

Species: Annuum | Origin: Mexico | Heat: Mild

This heart shaped pepper is what Mexicans use to make mole and chile rellanos, an intergral part of Mexican Cusine .The peppers are known as 'Ancho' when dried and 'Poblano' when fresh. The peppers are typically 3 to 4inches in length, mild in heat and mature from dark green to reddish brown in approx 80 days.

ANCHO 101

Species: Annuum | Origin: Mexico | Heat: Mild

This heart shaped pepper is what Mexicans use to make mole and chile rellanos, an intergral part of Mexican Cusine . The peppers are known as 'Ancho' when dried and 'Poblano' when fresh. The plants are 30-36" tall with a spreading habit. The peppers are 4 to 6 inches long tapering to a blunt point by 2.5 to 3 inches wide. They mature from dark green to a brownish red in 76-80 days and are mildly pungent.

ANCHO 211 HYBRID

Species: Annuum | Origin: Mexico | Heat: Mild

This heart shaped pepper is what Mexicans use to make mole and chile rellanos, an intergral part of Mexican Cusine. The peppers are known as 'Ancho' when dried and 'Poblano' when fresh. The thin walled 4 to 6 inches long tapered peppers mature from dark green to red and are mildly pungent..

ANCHO ARRIERO

Species: Annuum | Origin: Unknown | Heat: Unknown

The peppers are known as 'Ancho' when dried and 'Poblano' when fresh.

ANCHO CHINO

Species: Annuum | Origin: Mexico | Heat: Unknown

A smaller and more wrinkledversion of the traditional Ancho measuring 10-15 cm long by 7.5 cm wide. It is very dark brown, almost black, in colour, and has an aromatic fruity taste.

ANCHO GIGANTICA

Species: Annuum | Origin: Mexico | Heat: mild

The peppers are known as 'Ancho' when dried and 'Poblano' when fresh. Matures from Green to Brown in 90 days. 1000 to 1500 SHU 5 to 7 inches long by 2.5 to 3 inches wide; Ancho/Poblano Type; matures from green to brown;

ANCHO GRANDE HYBRID

Species: Annuum | Origin: Mexico | Heat: mild

4 to 6 inches long by 2.5 to 3 inches wide; Ancho/Poblano Type; matures from green to red; pendant pods; called "poblano" when fresh, "ancho" when dried

ANCHO L

Species: Annuum | Origin: Mexico | Heat: Mild

4 to 6 inches long by 2.5 to 3 inches wide; Ancho/Poblano Type; matures from dark green to brown; called "poblano" when fresh, "ancho" when dried

ANCHO MULATO

Species: Annuum | Origin: Mexico | Heat: Mild

This pepper has a slightly smokier flavour than normal Ancho. Pods grow to around 5 inches long and 2 inches wide and mature from dark green to brown. Very mild, 100-200 scoville units

ANCHO POBLANO

Species: Annuum | Origin: Mexico | Heat: mild

Poblano Chile when fresh or Ancho Chile when dried, these glossy, flattened chiles are a dark shiny green ripening to reddish brown and usable at either stage. They are 100 to 125 mm long and distinctively heart shaped. Poblanos are a relatively mild variety whose mellow aromatic flavor combines well with other ingredients in all types of cuisines to make rich sauces and mild chile powders. They are wonderful stuffed or roasted and added to tomato or egg dishes. Poblanos are easy to dry and hang in the kitchen in long, shiny strings, and you’ll find they will quickly become a staple. Plants grow to 750mm with handsome fruits borne like pendants from the upright branches

ANCHO RANCHERO F1 HYBRID

Species: Annuum | Origin: Mexico | Heat: Mild

Tall sturdy plant with very large fruit. 1000 scoville (70 days)

ANCHO ROJO

Species: Annuum | Origin: Mexico | Heat: Mild

This pepper grows to around 5 inches long by 3 inches wide. It is a darker green with thicker walls than other Ancho varieties.

ANCHO SAN LUIS

Species: Annuum | Origin: Mexico | Heat: Mild

This heart shaped pepper is what Mexicans use to make mole and chile rellanos, an intergral part of Mexican Cusine .The peppers are known as 'Ancho' when dried and 'Poblano' when fresh.This medium sized plant produces 5 to 7 inches long by 2.5 to 3 inches wide mildly pungent peppers which mature from dark green to mahoghany red. Excellent in Salsas or for roasting

ANCHO SAN MARTIN

Species: Annuum | Origin: Mexico | Heat: Mild

Introduced by John Bill 1999. The large size, early maturity, and great production of this variety is what make this ancho pepper distinctive. These thick-fleshed peppers mature to 5-1/2 inches long and 3-1/2 inches wide, making them perfect for stuffing into chiles rellenos, as well as useful for roasting or drying. 75 days.

ANCHO SUPER HYBRID

Species: Annuum | Origin: Mexico | Heat: Mild

mild; 5 to 7 inches long by 2.5 to 3.5 inches wide; Ancho/Poblano Type; matures from green to red; called "poblano" when fresh, "ancho" when dried; good flavor;

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