Poblano pepper (Capsicum annuum)
The Poblano pepper originates from the Puebla region of Mexico. It is relatively sweet, large in size, and takes about 80 days to mature. When dried, this pepper turns brown and takes the name Ancho (wide) because it will have lost its length but will retain much of its thickness. The Poblano pepper has a moderate heat level of around 1000 to 1500 on the Scoville scale.
BOTANICAL INFORMATION
Latin name: Capsicum annuum
Common names: Poblano, Chile ancho, Puebla pepper
English: Poblano pepper
Family: Solanaceae
| Plant type: Annual |
| Quantity: Envelope of about 20 seeds |
| Exposure: Full sun |
| Shape: Erected |
| Soil: Well drained |
| Watering: Regular |
| Sowing: Inside |
| Plantation: In the garden after the risk of frost |
| Days to maturity: 75 to 80 days |
| Germination: 7 to 10 days |
| Plant spacing: 40 cm |
| Row spacing: 40 cm |
| Depth: 5 mm |
| Width: 40 cm to 50 cm |
| Height: 60 cm to 1 m |
| Color: Green |
| Family: Solanaceae |
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