Poblano Pepper

Capsicum annuum
Pobalno pepeprss grown at the UMass Research Farm in 2008

Pobalno pepeprss grown at the UMass Research Farm in 2008 (Photo by Zoraia Barros)

Latest Update: 
March 1, 2017


Peppers are an essential component of Mexican cuisine with an amazing diversity of different types (Aguilar-Rincón, 2010). Figure 1 shows a list of 64 different types peppers used in Mexico and in which regions of Mexico they are most popular (Diversidad de Chiles en Mejico). In the United States, it would be useful to know which regions of Mexico the customers originate from. This would provide both a sense of the types of peppers they use in their cuisine and a sense of the markets that serve Mexican customers could supply those peppers. 

Poblanos are one of the most popular peppers in Mexican cuisine. Sometimes in the US it is called “pasilla”, which is something dried or wrinkled. When repined on the plant and then dried, the poblano pepper is called ancho.

Poblanos have a mild pungency, ranging from 1,000 to 1,5000 Scoville units.

Figure 1. Diversidad de Chiles en Mejico. Integrantes de la Red Chile. SAGARPA, which is the Secretariat of Agriculture, Livestock, Rural Development, Fisheries and Food, similar to the United States Department of Agriculture
Poblano peppers for sale at a market in Patzcuaro, Michoacan Mexico in 2007.


For information on production and management of poblano peppers, refer to the New England Vegetable Management Guide and click on "pepper".

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