- Known in Spanish as chile poblano, from the Nahuatl chillitl
- It belongs to the Capsicum annuum species
Its name comes from its cultivation in the state of Puebla. It has a long conical shape and varies in length from 8 to 15 centimeters. It is usually green, although sometimes more mature chiles have a reddish color.
The poblano pepper is widely used in Mexican cooking, because it is often stuffed, for example as chiles en nogada (meat-filled with a walnut sauce).
In general chiles are rich in vitamin C, which helps prevent respiratory diseases. It also contains vitamin A, which enhances vision and healthy skin.
There are two types of poblano peppers: ancho and mulato chiles. Both are most commonly used to prepare salsas.
Poblano pepper is usually filled, given its large size and conical shape.
- The growth rate of exports from Mexico accounts for 14.6 percent worldwide.
- The main export markets are Canada, Germany, Japan, and the United States.
- 700 thousand tons of Mexican chile were exported in 2014.
- Poblano peppers occupy 7.3 percent of the market.
- Annual chile production totals 2 million tons domestically.