Poblano pepper (fresh poblano; Capsicum annuum L., family Solanaceae)
(when dried: “ancho”; long, dark maturation: “mulato”)
Description
Mexican cultivar with mild–moderate heat (~1,000–2,000 SHU), large green fruits that ripen to red–brown.
Fresh profile: green/herbaceous, earthy, lightly bitter; roasted: smoky, sweeter, more complex.
Dried (ancho): notes of raisin/prune, cocoa, tobacco with low pungency.
Common name: Poblano pepper
Source plant: Capsicum annuum L. (family Solanaceae)
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Order: Solanales
Family: Solanaceae
Genus: Capsicum
Species: Capsicum annuum L.
Note: Poblano is a Mexican chili pepper characterized by large, fleshy, cone-shaped fruits with low pungency and a rich, vegetal–aromatic flavour. When fully ripe it turns dark red; once dried it is known as ancho. It is one of the key chilies in traditional Mexican cuisine.
Cultivation and growing conditions of poblano chili pepper
Climate:
Prefers warm, temperate climates.
Sensitive to frost, especially at early growth stages.
Needs a relatively long growing season so fruits can fully develop and ripen.
Exposure:
Soil:
Thrives in fertile, deep, well-drained, medium-textured soils.
Ideal pH is slightly acidic to neutral (about 6–7).
Does not tolerate waterlogging, which favours root rot and other soil-borne diseases.
Watering:
Needs regular irrigation, especially during flowering and fruit enlargement.
Avoid strong alternation between drought and excess water, which can cause:
Slightly reduced irrigation in the final weeks supports more uniform ripening.
Temperature:
Optimal seed germination: 20–25 °C.
Optimal growth: 20–30 °C.
Temperatures below about 12–14 °C significantly slow growth.
Fertilization:
Requires a good supply of organic matter (compost or well-rotted manure).
Phosphorus and potassium support flowering, fruit set and fruit quality.
Nitrogen should be applied in moderation to avoid excessive vegetative growth at the expense of fruiting.
Crop management:
Early weed control is important during the initial growth period.
Mulching helps conserve soil moisture and limit weed competition.
Vigorous plants often benefit from light staking.
Light pinching can be used to enhance branching.
Harvest:
Poblanos are usually harvested green, when fruits are large, thick-walled and fleshy.
If left on the plant, they ripen to red, becoming more aromatic and slightly hotter.
Fully red fruits destined for drying become ancho chilies.
Propagation:
Caloric value (per 100 g)
Fresh: ~20–30 kcal; carbs ~6 g, sugars ~2–4 g, fiber ~1–2 g, protein ~1 g, fat ~0.2 g.
Dried (whole/powder): ~250–320 kcal (solids concentrated).
Sodium naturally low.
Key constituents
Capsaicinoids (mainly capsaicin and dihydrocapsaicin) at low levels.
Carotenoids (capsanthin/capsorubin in red-ripe fruits), chlorophylls in green (prone to pheophytinization on cooking).
Vitamin C (high when fresh), provitamin A (from carotenoids), potassium; minor polyphenols.
Analytical markers: SHU, capsaicinoids by HPLC, color (Lab* or ASTA for powders), moisture/aw (dried).
Production process
Harvest at green or red maturity → sorting → fresh use: washing, grading, packing; dry use: low-temperature drying (air/sun/kiln) with aw control, optional light toasting → shipped whole/flakes/powder.
Roasted (culinary): char skin → peel → remove placenta/seeds → use.
Operate under GMP/HACCP with foreign-matter and pest control.
Sensory and technological properties
Gentle heat suits family-friendly dishes.
Aroma and natural sugars concentrate during drying; rehydration (15–30 min) restores flesh for sauces/moles.
Color sensitive to light/oxygen/pH; carotenoids oxidize, chlorophylls turn olive in acid/prolonged heat.
Food uses
Fresh: chiles rellenos, rajas con crema, green salsas, stews, grill/roast.
Dried (ancho/mulato): mole poblano, adobo, red salsas, marinades, rub/snack powders.
Typical dosages: powder 0.2–1.0%; rehydrated 5–15% in sauces; roasted to taste in fillings/sides (validate with pilot tests).
Nutrition and health
Low energy when fresh; vitamin C is heat-labile → prefer short cooks/some raw use to preserve it.
Capsaicin at moderate levels may irritate sensitive skin/mucosa.
Avoid unauthorized health claims.
Lipid profile
Total fat negligible; only trace SFA, MUFA, PUFA—no meaningful impact at culinary portions.
Health note: generally, relatively higher MUFA/PUFA vs SFA is favorable/neutral for blood lipids, but not material here.
Quality and specifications (typical topics)
Fresh: size, uniform color, firmness, freedom from defects (sunscald, molds); pesticide/metals within limits.
Dried/powder: moisture (≤10–12%), aw (≤0.60–0.65), pest-free, ASTA color, capsaicinoids by HPLC, compliant microbiology; control mycotoxins (aflatoxins/ochratoxin) and foreign matter.
Storage and shelf-life
Fresh: refrigerate 4–7 °C, high relative humidity; use within 7–10 days.
Dried/powder: cool/dry/dark in barrier packs; 12–24 months if protected; reclose to limit oxidation and aroma loss.
Apply FIFO.
Allergens and safety
Capsicum is not a major EU allergen; rare cross-reactions (e.g., latex–fruit syndrome).
Spicy dusts: use PPE in production; prevent cross-contact with other allergens.
Capsaicin is irritant: indicate heat level and recommend responsible use.
INCI functions in cosmetics
Listings: Capsicum Annuum Fruit Extract / Capsicum Annuum (Pepper) Extract.
Roles: rubefacient/warming, fragrance; mind pH and concentration (irritancy risk).
Troubleshooting
Tough/bitter skins after roasting: char and peel fully; remove seeds/placenta.
Flat ancho sauces: toast chiles briefly, rehydrate, and blend with strained soak liquid; balance with acid (vinegar/citrus), salt, and sweetness (raisins).
Mold in dried goods: verify aw and pack integrity; discard compromised product.
Dull color: reduce light/oxygen exposure; prefer fresher lots; add late in cooking.
Sustainability and supply chain
Conclusion
Poblano delivers versatility and gentle heat, excellent fresh-roasted and as ancho in complex sauces. Tight control of quality, moisture/aw, and thermal handling ensures stable, repeatable performance in kitchens and industry.
Mini-glossary
SHU — Scoville heat units: pungency scale (poblano ~1,000–2,000).
HPLC — High-performance liquid chromatography: quantifies capsaicinoids and identity markers.
ASTA — American Spice Trade Association color: standardized color index for spices/chiles.
aw — Water activity: ≤0.60–0.65 in dried products limits microbial growth and molds.
SFA — Saturated fatty acids: excessive intake may raise LDL; trace here.
MUFA — Monounsaturated fatty acids (e.g., oleic): generally favorable/neutral; trace here.
PUFA — Polyunsaturated fatty acids (n-6/n-3): beneficial when balanced; trace here.
GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: hygiene and preventive-safety frameworks with defined CCP.
BOD/COD — Biochemical/Chemical oxygen demand: indicators of effluent impact.
FIFO — First in, first out: stock rotation using the oldest lots first.
Bibliografia__________________________________________________________________________
Hernández, L. J., Montejo, N. C., Rangel, A. S., Torres, V. R., Rico, J. S. G. J. A., & Naveda, A. F. (2024). Agronomic and morphological evaluation of six genotypes and two hybrids of Poblano peppers in field conditions. Agro Productividad.
Abstract. Objective: to evaluate agronomic and morphological traits of six Poblano-type pepper genotypes, compared to a commercial hybrid and an experimental hybrid, in order to select genotypes with potential to continue with a plant breeding program. Design/ Methodology/ Approach: treatments and statistical model were arranged in randomized complete blocks, with eight treatments (six F2 genotypes, and two hybrids Carranza (commercial F1) and F402 (experimental F1). Treatments were analyzed with analysis of variance (p ≤ 0.05); then tested with Multiple Mean Comparison (Tukey, p ≤ 0.05) and Pearson Correlation Analysis. Results: no statistical differences were found in yield per plant (RPP), number of fruits per plant (NFP), average weight per fruit (PPF), plant height (AP), stem thickness (GT), leaf length (AL) and leaf width (AH). Regarding width at the base of the fruit (ABF) the hybrids were superior; in average width of the fruit the genotypes G4, G6 and the hybrids were better; in fruit length G2, G5 and G6 stood out; in calyx depth G1, G3 and G4; in length of the peduncle G4 was different from the others; and in thickness of the mesocarp (GM) the genotypes G2, G4, G6 and hybrids were superior. According to Pearson's correlation, the yield depended on NFP (0.66), MG (0.46), ABF (0.38), as it is shown by their coefficients.
Toledo-Aguilar, R., López-Sánchez, H., López, P. A., Guerrero-Rodríguez, J. D. D., Santacruz-Varela, A., & Huerta-de la Peña, A. (2016). Morphological diversity of native population’s poblano pepper. Revista mexicana de ciencias agrícolas, 7(5), 1005-1015.
Abstract. The genetic diversity in different types of pepper in Mexico has been little studied. The poblano pepper (Capsicum annuum L.) has great culinary importance as an ingredient in traditional dishes from Puebla; also constitutes a source of income for rural families in the region of the Sierra Nevada de Puebla; however, there is no study to determine the morphological diversity of native populations of this type of pepper found in this ecological niche. The aim of this study was to analyze the morphological diversity of native population’s poblano peppers de la Sierra Nevada de Puebla. By using descriptors were analyzed 41 populations of pepper poblano, four of ancho pepper, two of “Loco” pepper, one of “Miahuateco” and hybrid pepper ancho pepper “Doroteo” (Ahern Seeds®). An experimental design was used in three randomized complete block assessment in two locations. In the combined analysis of variance statistically significant difference in 60% of the variables found. With the selection of 30 morphological was performed variables principal component analysis, where populations of pepper poblano formed a group, away from the rest of populations evaluated and the hybrid. The cluster analysis was also performed, in which four subgroups were defined. The native populations that shaped each subgroup were not related to the geographical location of seed collection, suggesting the exchange of germplasm among farmers. In the native populations of pepper poblano morphological diversity found mainly in fruit variables, plant habit and earliness.
Santiago López, U., Ramírez Meraz, M., & Méndez Aguilar, R. (2018). HAP14F: hybrid of ancho poblano pepper for the Altiplano de México. Revista mexicana de ciencias agrícolas, 9(2), 481-485.
Abstract. In Mexico, the poblano pepper has great gastronomic, economic and social importance because it is a basic ingredient of traditional dishes. Obtaining low yields in the producing areas, mainly in the Altiplano de México, is due to the high use of creole seeds. To mitigate the aforementioned problem, INIFAP developed the HAP14F wide pepper poblano hybrid, which is an early cycle because it presents flowering and ripening at 39 and 118 days after transplantation (DDT), respectively. It produces fruits of intermediate green color in an immature state that turn a dark red color with a strong brilliance in a mature state. In open-pit evaluations, this hybrid had an average yield of 3.7 t ha-1 of dried or dehydrated chili and in green fruit it reached 23.1 t ha-1. For the aforementioned, HAP14F is considered a good alternative for the Altiplano de México.
Hernández Hernández, B. N., Tornero Campante, M. A., Sandoval Castro, E., Rodríguez Mendoza, M. D. L. N., Taboada Gaytán, O. R., & Peña Olvera, B. V. (2021). Growth, yield and quality of poblano chili pepper grown in hydroponics under greenhouse. Revista mexicana de ciencias agrícolas, 12(6), 1043-1056.
Abstract. The poblano chili pepper crop sown in soil in the Alto Atoyac in Puebla has been affected by the presence of diseases caused by fungi, bacteria and nematodes, generating losses in yield and reduction of the sowing area. The production under greenhouse and hydroponics is an alternative solution to this problem, since it allows the development of crops in a controlled environment using inert substrates, ensuring a greater percentage of production. The objective was to evaluate the growth, yield and fruit quality of two local varieties of poblano chili pepper (Tlacotepec and Tlalancaleca) and a commercial variety (San Luis), supplied nutritionally by three concentrations of the Steiner nutrient solution under greenhouse and hydroponics in order to know their agronomic and productive behavior. A 3x3 factorial treatment design in a completely randomized experimental design was considered. The variables evaluated were: plant height, stem thickness, number of leaves, number of bifurcations, number of flowers, yield and fruit quality. The results showed that the San Luis variety reached the highest yield and fruit quality. As for the three concentrations of nutrient solution, there was no significant effect on the yield and the agronomic behavior of creole varieties in the substrate, greenhouse and hydroponics system may be an option for the production of poblano chili pepper in the Alto Atoyac region
Poblano pepper 
