Ancho/Poblano | Premium Garden-Fresh Heirloom Pepper Seeds

The Ancho/Poblano pepper (Capsicum annuum) is a productive, warm-season variety from Puebla, Mexico. It produces large, heart-shaped peppers with a rich, smoky, slightly sweet flavor and very mild heat 1,000–2,000 Scoville Heat Units. Enjoy them roasted or grilled, stuffed for traditional chile rellenos, or dried and ground into authentic ancho chili powder. This versatile pepper grows well in backyard gardens and patio containers.

Germination: 7–14 days

Maturity: 70–80 days after Transplanting

Genus: Capsicum annuum

Quantity: 25 Premium Heirloom Seeds

Appearance: Produces large, smooth, thick-walled peppers that are heart-shaped and tapered. They mature from a glossy, deep forest green into a dark, rich chocolate brown or crimson red.

Flavor & Uses: Earthy, rich, and deeply savory with Very mild warmth 1,000–2,000 Scoville Heat Units, with a rich, smoky, and slightly sweet flavor, family-friendly heat. Traditionally roasted, peeled, and stuffed for classic Chile Rellenos, or dried out to make authentic, sweet-smoky Ancho chili powder.

Growth Habit: A sturdy, upright, well-branched bush variety that thrives in hot, sunny conditions. It produces a dense canopy of dark green leaves that protects the heavy yield of hanging peppers from sun scald.

Growing Notes: Start seeds indoors 8–10 weeks before the last frost, sowing 1/4 inch deep. Transplant outdoors into warm, fertile, well-drained soil once all danger of frost has passed. Plant in absolute full sun and keep the soil evenly moist.

Harvest Note: Cut the peppers from the stem when they are 4-6 inches long and a glossy, dark green for immediate fresh use. To save them for drying into traditional Ancho chilis, leave them on the plant until they fully ripen to a dark red or brown.

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