{"product_id":"ancho-ancho-poblano-15-seeds","title":"Ancho Poblano - 15 pcs seeds","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color:#FF0000;\"\u003eAncho Poblano\u003c\/span\u003e \u003cspan style=\"color:#008000;\"\u003e(Ancho \/ Poblano)\u003c\/span\u003e\u003c\/strong\u003e is one of the largest and most widely grown Mexican chilli peppers of the species \u003cem\u003eCapsicum annuum\u003c\/em\u003e. The large \u003cstrong\u003eheart-shaped, three-lobed fruits\u003c\/strong\u003e ripen from very dark green to \u003cstrong\u003echestnut red\u003c\/strong\u003e and become almost black when dried. Its heat is mild – only \u003cspan style=\"color:#FF0000;\"\u003e\u003cstrong\u003e1 000–2 000 SHU\u003c\/strong\u003e\u003c\/span\u003e – making this pepper excellent for stuffing, roasting, sauces and traditional Mexican dishes.\u003c\/p\u003e\n\u003cp\u003eThis classic Mexican type is interesting because its name changes according to how it is used. When the fruit is harvested \u003cstrong\u003e\u003cspan style=\"color:#008000;\"\u003egreen\u003c\/span\u003e, it is called \u003cspan style=\"color:#008000;\"\u003ePoblano\u003c\/span\u003e\u003c\/strong\u003e, and after ripening and drying it is known as \u003cspan style=\"color:#FF0000;\"\u003e\u003cstrong\u003eAncho\u003c\/strong\u003e\u003c\/span\u003e. It is regarded as one of the largest and, especially in Mexico, one of the most widely grown chilli peppers.\u003c\/p\u003e\r\n\r\n\u003cp\u003eThe mild heat allows the whole fruit to be used, while its large size makes it especially suitable for \u003cstrong\u003estuffing and roasting\u003c\/strong\u003e. When dried, the flavour becomes more concentrated and the fruit takes on Ancho's characteristic very dark colour.\u003c\/p\u003e\r\n\r\n\u003ch2\u003e\u003cstrong\u003eVariety characteristics\u003c\/strong\u003e\u003c\/h2\u003e\r\n\r\n\u003cul\u003e\r\n\t\u003cli\u003e\n\u003cstrong\u003eName:\u003c\/strong\u003e Ancho Poblano (Ancho \/ Poblano)\u003c\/li\u003e\r\n\t\u003cli\u003e\n\u003cstrong\u003eOther names:\u003c\/strong\u003e Para Rellener \/ Pasilla \/ Joto\u003c\/li\u003e\r\n\t\u003cli\u003e\n\u003cstrong\u003eBotanical species:\u003c\/strong\u003e \u003cem\u003eCapsicum annuum\u003c\/em\u003e\n\u003c\/li\u003e\r\n\t\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Large-fruited, mildly hot pepper\u003c\/li\u003e\r\n\t\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e \u003cspan style=\"color:#FF0000;\"\u003e\u003cstrong\u003e1 000–2 000 SHU\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/li\u003e\r\n\t\u003cli\u003e\n\u003cstrong\u003eShape:\u003c\/strong\u003e Heart-shaped\u003c\/li\u003e\r\n\t\u003cli\u003e\n\u003cstrong\u003eInterior:\u003c\/strong\u003e Three-lobed\u003c\/li\u003e\r\n\t\u003cli\u003e\n\u003cstrong\u003eColour:\u003c\/strong\u003e Very dark green → chestnut red\u003c\/li\u003e\r\n\t\u003cli\u003e\n\u003cstrong\u003eAfter drying:\u003c\/strong\u003e Almost black\u003c\/li\u003e\r\n\t\u003cli\u003e\n\u003cstrong\u003ePoblano:\u003c\/strong\u003e Name for the green fruit\u003c\/li\u003e\r\n\t\u003cli\u003e\n\u003cstrong\u003eAncho:\u003c\/strong\u003e Name for the dried fruit\u003c\/li\u003e\r\n\t\u003cli\u003e\n\u003cstrong\u003eMain use:\u003c\/strong\u003e Stuffing, roasting, drying and Mexican cuisine.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\r\n\u003ch2\u003e\u003cstrong\u003e🔥 Heat\u003c\/strong\u003e\u003c\/h2\u003e\r\n\r\n\u003cp\u003e\u003cspan style=\"color:#FF0000;\"\u003e\u003cstrong\u003e1 000–2 000 SHU\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eThis is a \u003cstrong\u003emild chilli pepper\u003c\/strong\u003e, where flavour matters far more than intense spiciness. The supplier states an official value of \u003cstrong\u003e1 000–2 000 Scoville units\u003c\/strong\u003e.\u003c\/p\u003e\r\n\r\n\u003cp\u003eLow heat is a major advantage for stuffing: the whole fruit can be used without making the dish overly spicy.\u003c\/p\u003e\r\n\r\n\u003ch2\u003e\u003cstrong\u003e🌱 Sowing and growing\u003c\/strong\u003e\u003c\/h2\u003e\r\n\r\n\u003cp\u003e\u003cstrong\u003eSowing:\u003c\/strong\u003e January – April\u003cbr\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e indoors\u003cbr\u003e\n\u003cstrong\u003eGermination temperature:\u003c\/strong\u003e \u003cstrong\u003e20–30°C\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eGreenhouse:\u003c\/strong\u003e recommended for a higher yield\u003cbr\u003e\n\u003cstrong\u003ePlanting outdoors:\u003c\/strong\u003e around the end of May\u003cbr\u003e\n\u003cstrong\u003eSupport:\u003c\/strong\u003e taller plants can be tied to stakes\u003cbr\u003e\n\u003cstrong\u003ePruning:\u003c\/strong\u003e possible to form a more compact plant.\u003c\/p\u003e\r\n\r\n\u003cp\u003eIn autumn, plants can be moved into pots and placed on a bright windowsill, where they can continue fruiting.\u003c\/p\u003e\r\n\r\n\u003ch2\u003e\u003cstrong\u003e🍴 Culinary use\u003c\/strong\u003e\u003c\/h2\u003e\r\n\r\n\u003cp\u003e\u003cspan style=\"color:#008000;\"\u003e\u003cstrong\u003ePoblano\u003c\/strong\u003e\u003c\/span\u003e and \u003cspan style=\"color:#FF0000;\"\u003e\u003cstrong\u003eAncho\u003c\/strong\u003e \u003c\/span\u003eoffer two different uses for the same pepper.\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cstrong\u003eThe green \u003cspan style=\"color:#008000;\"\u003ePoblano\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color:#008000;\"\u003e \u003c\/span\u003eis excellent for stuffing, roasting and grilling. Its large fruits and mild heat make it especially suitable for stuffing with cheese, meat, rice or vegetables.\u003c\/p\u003e\r\n\r\n\u003cp\u003eWhen the fruits ripen and are \u003cstrong\u003edried as \u003cspan style=\"color:#FF0000;\"\u003eAncho\u003c\/span\u003e\u003c\/strong\u003e, they can be used for Mexican sauces, marinades, soups, stews and spice blends. The ability to use one variety in so many different ways is one of its major advantages.\u003c\/p\u003e\r\n\r\n\u003cp\u003e💡 \u003cstrong\u003eTip from Urban Botaniks:\u003c\/strong\u003e With \u003cstrong\u003e\u003cspan style=\"color:#008000;\"\u003eAncho Poblano\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color:#008000;\"\u003e, the strongest product-page focus is \u003c\/span\u003e\u003cstrong\u003e“one variety – two uses”\u003c\/strong\u003e. Harvest the fruits green and use them as \u003cstrong\u003e\u003cspan style=\"color:#008000;\"\u003ePoblano \u003c\/span\u003efor stuffing and roasting\u003c\/strong\u003e, or let them ripen and dry them to obtain traditional \u003cspan style=\"color:#FF0000;\"\u003e\u003cstrong\u003eAncho\u003c\/strong\u003e\u003c\/span\u003e. This keeps the description more concise and avoids unnecessary repetition of technical characteristics.\u003c\/p\u003e","brand":"No Brand","offers":[{"title":"Default Title","offer_id":55115743527254,"sku":"207870","price":18.0,"currency_code":"RON","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1055\/7190\/9974\/files\/semena-ot-lyuti-chushki-sort-ancho-poblano-ancho-poblano-15-br.webp?v=1787849771","url":"https:\/\/urbanbotaniks.ro\/en\/products\/ancho-ancho-poblano-15-seeds","provider":"UrbanBotaniks Grow Shop","version":"1.0","type":"link"}