Poblano pepper is a mild chile pepper native to Mexico. Particularly, from the state of Puebla, where the pepper was named after. It is best described as the middle point between the bell and jalapeño pepper. It can grow as much or even larger than a bell pepper. But, it is skinnier and has a pointy tip that resembles a jalapeño. Similarly, poblano also starts as dark green, the stage where it is commonly picked and sold, and eventually turns dark red or black as they mature. They are also closely related to the Mulato chile.
It offers a mild heat that ranges from 1,000 to 2,000 Scoville units. And like chipotle, dried poblano peppers are referred to as Ancho peppers. Regardless, this pepper has been, if not the most, one of the most popular peppers in Mexico since the beginning of time. In fact, it has been a staple ingredient in making salsas. Thus, it is also widely available in the United States, especially in the states near the Mexican border, such as Texas.
Family: Solanaceae (Nightshade)
Genus: Capsicum L. (Pepper)
Species: Capsicum Annuum L.
Binomial Name: Capsicum Annuum var. Annuum ‘Poblano’
Poblano Pepper Trivia
- Interestingly, poblano peppers are triangular, heart-shaped fruits.
- Poblano peppers are good to eat during pregnancy. It provides a lot of iron, which reduces the chances of underweight or premature newborns by 8.4%.
- Poblano peppers also help in treating lung ailments like COPD due to its manganese, zinc, and selenium content.