Poblano aka Ancho Chile Pepper Seeds

Heirloom Poblano Pepper Seeds aka Ancho Chile – Mild, Flavorful, Perfect for Roasting & Chiles RellenosCaspsicum annuumListing is for 1 packet with a minimum of 15 seeds Check out my tutorial on how to grow peppers from seed: https://youtu.be/9j74wQpahsACheck out my tutorial on how to transplant peppers for maximum production: https://youtu.be/hqkwOP-ci9M Poblano peppers are named after the Mexican state of Poblano where they are thought to have originated. It is a very versatile and a staple in Mexican cuisine. They can be eaten fresh, cooked, dried, or roasted. They are called "Ancho" chile when dried. Therefore, poblano and ancho are just different preparations of the same pepper. These peppers have around 1,000-2,000 Scoville Heat Units. They can be harvested at any color stage from green to red. Harvesting at the green stage is the most common. Fully ripened red poblano chilies are spicier than the green.  Peppers are slow to germinate and slow to start growing to transplant s