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Non-GMO
Supports Family Farms
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Poblano Ancho Gigantea Chile Pepper

Quick Facts:

  • Popular green pepper
  • Ubiquitous in Southwestern cooking
  • Called Poblano, or Ancho when dried
  • Mildly spicy flavor
  • Large seed cavities, perfect for stuffing

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Quantity: Packet (25 Seeds)

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We ship to all areas of North America including the United States, its territories and outlying islands, and Canada. International orders may incur an additional charge to cover the handling of customs paperwork. Returns are accepted within 30 days of receipt. Full warranty information can be found here.

Poblano Ancho Gigantea Chile Pepper

More about Poblano Ancho Gigantea

Capsicum annuum

Poblano Ancho Gigantea is a popular and ubiquitous chile pepper used widely throughout Latin American and Southwestern cuisine.  Called Poblano when used fresh and Ancho when dried, these peppers have a mildly spicy flavor that complements a number of dishes and their large seed cavities make them perfect for stuffing.  Highly branched plants produce well under a variety of growing conditions. Harvests begin approximately 95 days after transplant.  Each packet contains a minimum of 25 seeds.

Capsicum annuum

Poblano Ancho Gigantea is a popular and ubiquitous chile pepper used widely throughout Latin American and Southwestern cuisine.  Called Poblano when used fresh and Ancho when dried, these peppers have a mildly spicy flavor that complements a number of dishes and their large seed cavities make them perfect for stuffing.  Highly branched plants produce well under a variety of growing conditions. Harvests begin approximately 95 days after transplant.  Each pack... read more

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Capsicum annuum

Poblano Ancho Gigantea is a popular and ubiquitous chile pepper used widely throughout Latin American and Southwestern cuisine.  Called Poblano when used fresh and Ancho when dried, these peppers have a mildly spicy flavor that complements a number of dishes and their large seed cavities make them perfect for stuffing.  Highly branched plants produce well under a variety of growing conditions. Harvests begin approximately 95 days after transplant.  Each packet contains a minimum of 25 seeds.

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How to Grow Chile Peppers

Peppers perform best in well-drained soil that contains plenty of organic matter and adequate phosphorous and calcium. Mulching plants with poly, paper, or natural materials will ensure consistent moisture throughout the root zone.

For earliest harvest, start seeds indoors 6-8 weeks before the last frost. Sow seeds 1/4" deep in well moistened, sterile seed-starting mix. The ideal temperature for pepper seed germination is 85 degrees. For best results, place a grower's heat mat beneath trays until germination has occurred. Under ideal conditions, germination should occur in 10-14 days. Super hot chiles can take up to a month to germinate. Be sure to keep the soil moist, but not soggy, until germination has occurred. Placing a plastic dome over the trays will eliminate a need for frequent watering during the germination period.

After danger of frost has passed, set transplants 18-24" apart in rows 24-36" apart. Ensure that plants receive 1-2" of water per week. Avoid over-application of nitrogen as this can cause vegetative growth at the expense of fruit set.

Insect Pests

Biological controls such as Bacillus thuringiensis can be effective in controlling climbing cutworms. Aphids, flea beetles, and other hard-shelled insects can be controlled with an insecticidal soap solution.

Diseases & Other Problems

To prevent common pepper diseases like Phytopthora and bacterial spot, avoid watering plants at night or on cool, cloudy days. Excess nitrogen and/or insufficient phosphorous can cause pepper plants to become bushy and produce few blossoms.

Peppers can be harvested at any time but should be picked before they become soft or overly mature. Harvesting regularly will encourage further fruit set. Peppers can be stored in the refrigerator for 4 to 5 days. Alternatively, they can be dried by hanging them or placing them on a screen or basket in a warm, well-ventilated location until completely dry.

CONSIDERATIONS:

Select disease-free plants that are true-to-type. Pepper plants are prone to cross pollination by bees, so precautions should be taken to prevent pollination by insects. Covering plants with mosquito netting is an effective method to protect against pollen contamination.

HARVESTING SEED:

Harvest mature, disease-free fruit that have developed their final color. Cut open fruit and use a gloved hand to remove the seed. Dry on a coffee filter or paper towel. Store in an airtight container until ready to use.

Note: We have noticed that pepper juice can leach through gloves. It is wise to double up if you are processing a large number of peppers or superhot chiles.

SEED LONGETIVITY:

Pepper seeds will remain viable for three years when stored under ideal conditions.

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