Chilli Ancho Poblano
Chilli Ancho Poblano provides an authentic flavour to Mexican cooking. Grown in Mexico, Anchos are common to Mexican and South-western cooking. They have a mild, sweet, fruity flavour. Ancho is the most commonly used dried chilli in Mexico. An Ancho is a dried Poblano Pepper, but you can also use the freshly picked poblano pepper.
Great in sauces, salsa and soups, add directly to the cooking liquid along with other spices. Use in stir fry, or sprinkled over poultry or fish before baking or grilling. Only a slight kick measuring at 1,500 Scoville Heat Units.
Check out this on how to use them.
Sow – Start on a heat mat or indoors in August, plant out after risk of frost and soils warmed (early November in cool climate). Can start earlier if planting in a hot house. Lay black plastic on ground and plant into an X cut-out if planting outside. They need consistent warmth in Tasmania. Hothouses are ideal.
Spacing – 60-80cm.
Capsicum fruits have been a part of human diets since about 7,500 BC, and are one of the oldest cultivated crops in the Americas, as origins of cultivating chili peppers are traced to east-central Mexico some 6,000 years ago. They were one of the first self-pollinating crops cultivated in Mexico, Central America, and parts of South America.
Germination: Optimal Soil temperature is 24 to 30 C (around 10 to 20 days to germination, longer at lower temps)