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Ancho Pablano Pepper, HOT PEPPERS: When Wilbur Scoville first devised a means to test the heat of peppers, his hottest entry then came in at 20,000 units. Habanero and Thai chilies can go as high as 60,000. Compare that to the sweet bell pepper at zero. When hot peppers are consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain
- Known as Poblano when fresh, Ancho when dried
- Widely used for making chile rellenos
- Mildly hot
- Dark green fruit turns to red when mature
- This is a "Pre-Order". Shipping begins on March 1st! Disregard the initial shipping email if purchased before your shipping date. A tracking number will migrate to your account when the plants actually ship.
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