Pre-orders for 2027 open in early January. Plants are expected to ship from mid-April.
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What makes it special?
One of the most important mild chillies in Mexican cooking: Poblano produces large, thick-fleshed fruit with only a light heat. Fresh, it's called Poblano; fully ripe and dried, it's known as Ancho.
At around 1,000–2,000 Scoville, the focus here isn't heat but aroma. The variety is excellent for roasting, stuffing and drying. We raise our Ancho Poblano plants ourselves in Illmitz.
Flavour & Use
Poblano tastes mild, lightly sweet and aromatic. Its thick fruit wall makes the chilli especially versatile: roast it, stuff it, bake it, or slice it into strips for rajas.
Left to fully ripen and dried, the fruit is used as Ancho. This develops a deeper, lightly fruity-earthy aroma that pairs wonderfully with mole, adobo and braised dishes.
The heat sits at around 1,000–2,000 Scoville Heat Units.
Fruit & Plant
Ancho Poblano belongs to Capsicum annuum. The large, broad conical to heart-shaped fruit grows around 10–15 cm long and has noticeably thicker walls than many slender chillies. It ripens from dark green to red or reddish-brown.
The plant grows vigorously and bushy, reaching around 60–100 cm. Given its larger fruit, it benefits from even water and nutrient supply.
Growing & Care
We recommend a full-sun, warm and sheltered spot. Poblano can be grown in a pot, in a greenhouse or in a warm garden spot.
For pot growing, we recommend at least 8 litres, ideally 10 litres of soil volume. If you have the space, 15–20 litres is ideal. The substrate should be nutrient-rich, loose and well-draining.
Water evenly and feed regularly and moderately during growth and fruiting. The variety is frost-sensitive but can be overwintered frost-free and grown as a multi-year plant.
Variety Data
Botanical species: Capsicum annuum
Origin: Mexico
Naming: fresh, called Poblano; fully ripe and dried, called Ancho
Heat: mild
Scoville: approx. 1,000–2,000 SHU
Flavour: mild, lightly sweet, fruity-earthy
Fruit colour: dark green → red to reddish-brown
Fruit size: approx. 10–15 cm
Fruit shape: broad conical to heart-shaped, thick-fleshed
Plant height: approx. 60–100 cm, depending on location and growing conditions
Growth: vigorous and bushy
Ripening time: medium
Position: full sun, warm and sheltered
Suitable for: pot, patio, greenhouse and sheltered outdoor spots
Pot size: at least 8 litres, ideally 10 litres; 15–20 litres ideal
Use: roasting, stuffing, baking, rajas, and dried for mole and adobo
Overwintering: possible frost-free
Special feature: fresh fruit is called Poblano; dried, it's known as Ancho
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Ancho Poblano - Chilli Plant
Regular price€3,99 EUR
Regular priceSale price€3,99 EUR
WANT TO LEARN MORE?
Ancho Poblano – a mild Mexican chilli for stuffing and drying
The Ancho Poblano chilli plant is one of the classics of Mexican cooking. The name often causes confusion, though: fresh, the chilli is called Poblano. Only the fully ripe, dried fruit is called Ancho. We raise our Ancho Poblano plants ourselves in Illmitz.
How hot is Ancho Poblano?
Poblano is pleasantly mild at around 1,000–2,000 Scoville Heat Units (SHU). That lets its aromatic, lightly sweet flesh really shine. This mild Scoville value places Poblano in the mild chilli plants with heat level 0–3 category.
Poblano fresh – Ancho dried
Fresh poblano fruit is excellent for roasting, stuffing and baking. In Mexico, it's used, among other things, for chiles rellenos and rajas. Fully ripe and dried, it becomes Ancho – a key ingredient in mole, adobo and bold spice pastes. Our guide on how to dry chillies explains how to dry the fruit yourself.
Large fruit, vigorous plant
The large, broadly conical to heart-shaped fruit grows about 10–15 cm long and has a much thicker wall than many slim chillies. It ripens from dark green to red or reddish brown. The plant grows vigorously and bushy and reaches about 60–100 cm.
Growing Ancho Poblano in a pot
We recommend a full-sun, warm and sheltered spot. Plan for at least 8, ideally 10 litres of pot volume, or more if you have the space, and use a nutrient-rich, loose and well-draining substrate. Because of its larger fruit, Poblano benefits from an even supply of water and nutrients; you'll find tips in our chilli plant care guide. Overwintered frost-free, the variety can also be grown for several years.
Which Mexican chilli pairs well?
A particularly good match is Guajillo. Dried, Guajillo also plays an important role in Mexican cooking. You'll find more varieties from the same botanical species among our Capsicum annuum.
Absolutely recommended! I’m completely impressed with this chili plant seller. The quality of the plants is outstanding – strong, healthy, and clearly grown with passion and expertise.
The absolute highlight for me, however, was that this seller is one of the few places that offers my all-time favorite variety, the Lemon Drop chili. I’ve finally found a reliable source for this fantastic variety!
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Super friendly service when buying chili plants, and the products are truly excellent. My #1 source for heat :) The ultimate compliment came from an Indian colleague who said that with Tschida chili sauces, he can finally enjoy the level of heat he knows from home here in Europe!
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Tschida Tschili – where heat and flavor come together in perfect harmony. The chili products are simply outstanding. I love spicy food, but many products just burn your tongue without delivering any real flavor. With Tschida Tschili, it’s completely different. For an experienced palate, everything is very enjoyable. The flavors are perfectly matched to the level of heat, resulting in truly delicious products.
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WE'RE CELEBRATING!
More than just chillies is growing here right now: our new headquarters and our new greenhouse are taking shape. With our topping-out celebration we're marking an important milestone – and we'd love you to share in it!
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