Matures from green to brown, called "poblano" when fresh, "ancho" when dried, Uses: Tall Variety - Better in warmer climates than normal Ancho. uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Roasting season: 80 days Magas, zöldbõl barnára érõ változat, a normál Ancho változatnál melegebb termõterületekre.

Matures from dark green to brown, called "poblano" when fresh, "ancho" when dried, Uses: Tall Variety - Slightly longer and milder than Ancho 101.
uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Roasting Magas, sötét zöldbõl barnára érõ, kissé hoszabb Ancho változat.

Matures from dark green to brown, called "poblano" when fresh, "ancho" when dried, smoky flavor, Uses: Tall Variety uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Roasting season: 130 days Magas, sötét zöldbõl barnára érõ változat, az alapváltozatnál füstösebb aromával.

Matures from green to red, called "poblano" when fresh, "ancho" when dried, Uses: Tall Variety uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Prolific, Roasting

Matures from dark green to red, called "poblano" when fresh, "ancho" when dried, Uses: Tall Variety - Dark green with thicker walls than other Ancho varieties. uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Roasting Magas, sötétzöld, a többi Ancho változatnál vastagabb falú paprika.

Matures from dark green to mahoghany red, called "poblano" when fresh, "ancho" when dried, Uses: Tall Variety uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Roasting season: 75-90 days Magas, sötét zöldbõl mahagóni vörösre érõ változat.

Matures from green to red, called "poblano" when fresh, "ancho" when dried, good flavor uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Prolific, Roasting Zöldbõl vörösre érõ, ízletes változat.

Matures from green to bright red, pendant pods, Uses: Tall Variety Thin walls. pods_position: hang uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Prolific, Roasting Magas, zöldbõl pirosra érõ, vékonyfalú változat.

5 to 7 inches long, 2 to 3.5 inches wide, Ancho/Poblano Type, matures from green to red, called "poblano" when fresh, "ancho" when dried, Uses: Tall Variety - Less pointed pods than other Ancho varieties. uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Prolific, Roasting

Matures from pale yellow to red, fruits grow upright, Tabasco relative, Uses: Tall Variety. It makes a delicious dry powder and is a wonderful fresh eat. pods_position: erect season: Long Season