The Poblano Chilli Pepper is a mild chili pepper from Puebla in Mexico. This bush variety of pepper produces plants that can reach 65 cm high with multiple stems. The fruit is about 15 cm long, about 6 cm wide and turns from green to purple then red to black when ripe. The red ripe Poblano chilli pepper is usually hotter than the green unripe fruit. The Poblano pepper can be eaten Fresh or dried. In its dried form, it is called ancho or chile ancho, from the Spanish word ancho which means wide. If not eaten fresh, it is a great chilli pepper for roasting and stuffing.
Scientific Name: Capsicum annuum
Plant Life Cycle: annual
Optimal Germination Temperature: 20C-24C
Germination time in days: 20-30 days
Indicative Days to maturity: 200 days
Sunlight: full sun
Soil requirement: well drained, non acidic
Sowing and cultivation: Sow indoors early spring 1"deep, 2" apart at a soil temperature of at least 18C. The plant is sensitive to temperature variations. Transplant outdoors when temperatures have warmed up and the last chance of frost has passed. Plant row apart 24". It is advised to grow this pepper in a greenhouse or sunny sheltered spot since they need high temperature to grow.