Poblano

Poblano is a cultivar of the species Capsicum annuum Paprika, which is grown mainly in Mexico. The name Ancho and Mulato are partially synonymous, but they often refer to other levels of maturity or the dried fruit. Together with the varieties of jalapeno and pasilla they are an important factor of Mexican cuisine.

Description

The fruit of the poblano plant is a dark green to red to brown of maturing pointed peppers. It grows up to 15 cm long and 6-7 cm wide. The taste is often described as smoky, with hints of chocolate and licorice. The focus is rather low, comparable with Hungarian paprika.

Use

For use in the fresh state as a vegetable Poblano be green, ie immature, harvested. For drying used mainly ripe fruit. However, the use of dried fruits can not be clearly distinguished in vegetables or spices. Depending on the color, the fruit, whether fresh or dried, split into Mulato (brown) or Ancho (red).

In Mexican cuisine, fresh Poblanos be used in many ways, typically include Chile rellenos ( stuffed peppers ) or the national dish Chiles en nogada ( " peppers in nut sauce "). The dried fruits are traditionally used for various sauces based stew dishes, called Moles; to them to be soaked before.

Swell

• Harald Zoschke: The Chili Pepper Guide. Cultivation, recipes, interesting facts. Suncoast Peppers GmbH, Kressbronn, 3 unchanged edition 2004. ISBN 3-924685-05-3