Poblano
Poblano is a cultivar of the pepper -Art Capsicum annuum , which mainly in Mexico is grown. The names Ancho and Mulato are partly synonymous, but they often refer to other degrees of ripeness or the dried fruit. Together with the Jalapeño and Pasilla varieties , they are an important factor in Mexican cuisine .
description
The fruit of the poblano plant is a pointed pepper that ripens from dark green to red to brown. It becomes up to 15 cm long and 6–7 cm wide. The taste is often described as smoky, with hints of chocolate or liquorice . The spiciness is rather low, comparable to Hungarian paprika.
use
For use in the fresh state as a vegetable , green poblano, i.e. unripe, are harvested. Ripe fruits are mainly used for drying. However, the use of dried fruits cannot be clearly differentiated into vegetables or spices . Depending on the color, the fruits, whether fresh or dried, are differentiated into Mulato (brown) or Ancho (red).
Fresh poblanos are used in many ways in Mexican cuisine. B. Chile Rellenos (stuffed paprika) or the national dish Chiles en Nogada ("Paprika in nut sauce"). The dried fruits are traditionally used for various sauce-based stews, the so-called moles ; for this they are soaked beforehand.
swell
- Harald Zoschke: The Chili Pepper Book. Cultivation, recipes, interesting facts. Suncoast Peppers GmbH, Kressbronn, 3rd unaltered edition 2004. ISBN 3-924685-05-3
Web links
- Poblano profile at www.pepperworld.com (German)
- Ancho / Poblano profile at www.fiery-foods.com