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Capsicum annuum
Anaheim is a classic mild chile known for its long, slender fruits and sweet, slightly smoky flavor. The glossy peppers grow to about 8 inches long and are especially good roasted, when their flavor becomes richer and more complex. With a heat level of roughly 500–2,500 Scoville units, they offer gentle warmth without overwhelming a dish.
The variety takes its name from Anaheim, California, where Emilio Ortega began growing a New Mexico chile in the 1890s. Ortega discovered that the young green peppers could be roasted, peeled, and canned for later use. What began with glass jars and a home cookstove grew into the Ortega food business, helping popularize this style of chile throughout the United ... More
Capsicum annuum
Anaheim is a classic mild chile known for its long, slender fruits and sweet, slightly smoky flavor. The glossy peppers grow to about 8 inches long and are especially good roasted, when their flavor becomes richer and more complex. With a heat level of roughly 500–2,500 Scoville units, they offer gentle warmth without overwhelming a dish.
The variety takes its name from Anaheim, California, where Emilio Ortega began growing a New Mexico chile in the 1890s. Ortega discovered that the young green peppers could be roasted, peeled, and canned for later use. What began with glass jars and a home cookstove grew into the Ortega food business, helping popularize this style of chile throughout the United States.
Today, these versatile peppers remain a staple of Mexican and Southwestern cooking. They are excellent for roasting, stuffing, green chile sauces, enchiladas, tacos, stews, and egg dishes. When dried, they are often sold as California chiles or chile seco del Norte and used in sauces, spice blends, and rubs.
In the garden, vigorous plants produce heavy yields from midsummer until frost, with peppers ripening from green to red. Approximately 80 days from transplant. Minimum 25 seeds per packet.
Capsicum annuum
Anaheim is a classic mild chile known for its long, slender fruits and sweet, slightly smoky flavor. The glossy peppers grow to about 8 inches long and are especially good roasted, when their flavor becomes richer and more complex. With a heat level of roughly 500–2,500 Scoville units, they offer gentle warmth without overwhelming a dish.
The variety takes its name from Anaheim, California, where Emilio Ortega began growing a New Mexico chile in the 1... read more
Capsicum annuum
Anaheim is a classic mild chile known for its long, slender fruits and sweet, slightly smoky flavor. The glossy peppers grow to about 8 inches long and are especially good roasted, when their flavor becomes richer and more complex. With a heat level of roughly 500–2,500 Scoville units, they offer gentle warmth without overwhelming a dish.
The variety takes its name from Anaheim, California, where Emilio Ortega began growing a New Mexico chile in the 1890s. Ortega discovered that the young green peppers could be roasted, peeled, and canned for later use. What began with glass jars and a home cookstove grew into the Ortega food business, helping popularize this style of chile throughout the United States.
Today, these versatile peppers remain a staple of Mexican and Southwestern cooking. They are excellent for roasting, stuffing, green chile sauces, enchiladas, tacos, stews, and egg dishes. When dried, they are often sold as California chiles or chile seco del Norte and used in sauces, spice blends, and rubs.
In the garden, vigorous plants produce heavy yields from midsummer until frost, with peppers ripening from green to red. Approximately 80 days from transplant. Minimum 25 seeds per packet.
