Capsicum annuum 'Poblano'
Poblano pepper
Central America and Mexico, where Capsicum annuum has been cultivated for thousands of years; the Poblano cultivar specifically originates from the Puebla region of Mexico, from which it derives its name.
Overview
Capsicum annuum Poblano is a mild to moderately hot pepper cultivar in the nightshade family (Solanaceae spp.) producing large heart-shaped fruits 3-5 inches (8-13 cm) long and 2-3 inches (5-8 cm) wide at the shoulders. Plants reach 18-24 inches (45-60 cm) tall and 12-18 inches (30-45 cm) wide on a compact upright bushy habit, with dark green ovate to lanceolate leaves. Fruits emerge as glossy dark green, with thick walls that suit the pepper to stuffing applications, and turn deep red to brown when fully mature, though most culinary use harvests the fruit while still green at the dark-green stage. The dried fully-ripe red-brown form is known as ancho pepper, and the fresh-versus-dried name change between poblano and ancho is a culinary distinction tied to a single cultivar rather than two cultivars. Heat level is mild to moderately hot at 1,000-2,000 Scoville Heat Units (SHU), which places the cultivar between bell peppers (0 SHU) and jalapenos (2,500-8,000 SHU) on the standardized Scoville scale of capsaicin pungency. Capsaicin and the related capsaicinoids are produced in glandular tissue at the placenta of the fruit (the white internal tissue around the seeds), and the heat distribution within the fruit reflects placental concentration: removing the placenta and seeds reduces heat substantially. The species is self-pollinating with bee assist, and plants produce small white flowers with five fused petals through the warm-season bloom window from June through September. Hardy as a tender annual with no frost tolerance; killed by the first hard fall frost in temperate climates and grown only during the frost-free growing season. Vegetative parts (leaves, stems) and the fruit placental tissue contain solanaceous alkaloids and capsaicinoids that are not consumed; only the fruit pericarp is eaten.
Native Range
Capsicum annuum is native to Central America and Mexico, where the species was domesticated approximately 6,000 years ago and where archaeological evidence of pepper use dates to 7,500 BCE. The Poblano cultivar specifically originates from the Puebla region of east-central Mexico, from which it takes its name (Poblano translates as from Puebla), and the cultivar has been a staple of Mexican cuisine for many generations as the pepper used in chiles rellenos (stuffed roasted poblano) and in mole sauces (where the dried ancho form contributes color and depth to the sauce base).Suggested Uses
Grown in vegetable gardens, raised beds, and large containers (5 gallons / 19 liters or larger) for fresh fruit harvest. The fruit is used fresh for stuffing (chiles rellenos), roasting, slicing, and ripened-and-dried as ancho pepper for use in mole sauces and chili powder blends. The compact bushy plant habit with dark green leaves and the ripening color shift from dark green through red-brown gives the cultivar a visual presence in edible-ornamental garden combinations. Companion plantings with tomatoes, basil, oregano, onions, and carrots produce a Mediterranean-style edible bed with shared full-sun warm-season requirements.How to Identify
Appearance
Size & Dimensions
Height1'6" - 2'
Width/Spread1'3" - 1'6"
Bloom Information
Small white five-petaled flowers open from June through September on the warm-season bushy growth, with bloom continuing through the warm weather until first frost ends the growing season. Flowers are self-pollinating with bee assist, and pollinated flowers develop into the heart-shaped fruit over 65-80 days. The bloom-to-harvest cycle is staggered: a single plant carries flowers, immature green fruit, and ripening red-brown fruit at the same time during peak production, and harvesting fruit at the green stage extends production by reducing energy diversion to seed maturation.
Detailed Descriptions
Flower Description
White; small five-petaled flowers self-pollinating with some bee assist; flowers nodding downward and producing the broad-shouldered fruit that hangs downward from the branches at maturityFoliage Description
Dark green; ovate to lanceolate leaves on a compact bushy plant; intact when dried as part of the leaf habit through the warm-season growing windowGrowing Conditions
Sun Requirements
Requires 6-10 hours of direct sunlight daily
• Full Sun: 6+ hours of direct sunlight
• Partial Shade: 3-6 hours of direct sunlight
• Full Shade: Less than 3 hours of direct sunlight
Water & Climate
Water Needs
Frost Tolerance
Time to Maturity
65-80 days from transplant
Care & Maintenance
Care Guide
Plants require warm growing conditions throughout the growing season and are tender to frost. Watering is deep but moderate to avoid waterlogged soil because peppers are susceptible to root rot in cool wet conditions. A balanced fertilizer applied at transplant and a side-dressing of compost or low-nitrogen fertilizer once fruits begin to set carries the nutrient demand; high-nitrogen fertilization produces lush vegetative growth at the expense of fruit set. Mulching around the plant base retains soil moisture and suppresses weeds. In cooler climates and in the Pacific Northwest, black plastic mulch and floating row covers maintain soil warmth during the cool weeks after transplant and advance fruit set. Stakes or short cages support the plant when heavily loaded with fruit, since branches break under fruit weight on unsupported plants in mid-summer. Capsaicinoid contact with eyes or sensitive skin produces strong irritation and burning sensation from the same TRPV1 receptor activation that produces the fruit heat sensation; thorough hand washing with soap and water after handling fruit reduces the residual capsaicin transfer to face and eyes.Pruning
Minimal pruning maintains plant health and productivity. Suckers that develop below the first flower cluster are removed to direct energy into fruit production. Early flowers are pinched off if plants are still small at the time of first flowering to encourage stronger vegetative growth before fruit set begins. Damaged, diseased, or crossing branches are removed throughout the season. Light pruning of lower leaves that touch the ground improves air circulation and reduces fungal disease pressure on the leaf canopy.Container Growing
✓ Suitable for container growing
Minimum container size: 5 gallons
⚠️ Toxicity Warning
Toxic to petsPlanting Guide
Planting Methods & Timing
Planting Method
transplant
Indoor Start
8 weeks before last frost
Direct Sow Timing
Direct-sow not recommended in temperate climates because the long warm-season requirement (65-80 days from transplant after a 70-80 day indoor start) exceeds the frost-free growing season in most Pacific Northwest gardens. Transplants are the standard.
Days to Maturity
65–80 days
Plant Spacing
18 inches