Fruits & Vegetables Week: Capsicum annuum, the Poblano pepper

[Gurcharan Singh]

Capsicum annuum, the Poblano pepper, often sold in USA under the name pasilla (which is a smaller pepper mostly used fried), a mild chilli pepper from Maxico in the State of Puebla, known as ancho when dried. While poblanos tend to have a mild flavor, occasionally and unpredictably a poblano can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. The fruit looks somewhat like bell pepper but is much longer than broad, about three to six inches long and about two to three inches wide. Green when immature turning to red when mature. Peppers are consumed fried, stuffed, coated in whipped egg, or roasted and peeled and canned.

When dried this pepper becomes a broad, flat, heart-shaped pod called an ancho chile, often ground into a powder.

 

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Dr. Gurcharan Singh
Retired  Associate Professor
SGTB Khalsa College, University of Delhi, Delhi-110007
Res: 932 Anand Kunj, Vikas Puri, New Delhi-110018.
Phone: 011-25518297  Mob: 9810359089
http://people.du.ac.in/~singhg45/