Brown Poblano Chilli Seeds (10 seeds)

Brown Poblano

Heat: Mild (1,000–2,000 SHU)

80 Days. A classic Capsicum annuum from Puebla, Mexico, producing large, heart-shaped pods with thick, meaty walls that start a very dark green before maturing to a rich dark red-brown. One of the most versatile chillies in Mexican cuisine — excellent stuffed and roasted fresh as chiles rellenos, and outstanding when dried as Brown Ancho, where the flavour transforms into deep notes of chocolate, liquorice, cherry, and tobacco.

Plants grow 60–90 cm tall and benefit from staking under the weight of the large fruit. Thrive in full sun with fertile, well-drained soil and consistent moisture.

Part of the holy trinity of Mexican chillies used in traditional mole, alongside San Luis Poblano (Ancho when dried) and Guajillo. Complete the trinity with Pasilla (Chilaca) Bajio. For a spicier version try Chile de Árbol.

Harvest: Pick dark green for fresh use, or allow to ripen to deep red-brown for drying as Brown Ancho.
Flavour: Mild and earthy fresh, deepening to rich, smoky ancho flavour when dried.

10 seeds