Poblano

The Poblano is a Mexican pepper with a mildly spicy bite. But because of the size and width of the pepper and subtle mild spicy flavour, it is more like a bell pepper. Originally the Poblano comes from the state of Puebla, Mexico, and it is a well-known product in Mexican cuisine. The pepper is known under two names, Poblano & Ancho. The fresh variety is called Poblano and the dried variety Ancho. The Poblano is often stuffed and/or grilled with the tastiest things. It is also an important ingredient in mole sauces, which are commonly eaten in Mexican cuisine.

Storage & shelf life
Keep the fresh chillies in the refrigerator or in a cool dark place in a pantry, cellar cabinet, barn etc. The ideal temperature is between 10 °C and 13 °C, then the chillies stay the longest good, about 7 to 14 days. It is also possible to freeze the chillies, then you always have a supply of peppers. Click here for more information about freezing chillies.

Country of origin
In the summer season (April-November) this product is grown in the Netherlands in our own greenhouses. In the winter season (November-April) this product is grown in Spain, Israel and Morocco by our own growers.

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