Greendoor - Ancho Grande – Chili Seeds

• The heart of Mexico: Indispensable for authentic dishes such as Mole Poblano or Chiles Rellenos.
• Mild & Complex: Perfect for anyone seeking a deep, spicy aroma without a burning heat.
• Versatile: A culinary delight whether fresh (green) or fully ripe (dark red/brown).

Plant characteristics

The Ancho Grande makes an impressive sight in the garden or in a large pot:

• Growth habit: Grows very vigorously, upright, and forms a sturdy framework to support the heavy fruits.
• Height: Usually reaches a height of 60 to 90 cm. Due to the size and weight of the pods, staking is highly recommended.
• Leaves: Large, dark green leaves that offer the fruits protection from sunburn.
• Yield: A robust variety that, with good care, produces large fruits continuously throughout late summer.

The Fruit

The Ancho Grande produces impressively large and heavy pods:

• Shape: Heart-shaped, broad and often slightly indented at the base of the stalk. The fruits can grow 10 to 15 cm long and up to 8 cm wide.
• Colour progression: They start out in a very deep, almost black-green hue and eventually ripen to a dark, rich red.
• Texture: Thick-walled, fleshy pulp with a glossy, slightly wrinkled skin.

Flavour & heat level

The Ancho Grande boasts a very complex flavour profile.

• Heat level: 1 to 3 (very mild to mild). On the Scoville scale, they range between 1,000 and 2,500 SHU. The heat is gentle and builds slowly.
• Aroma: When green (Poblano), it has a savoury, spicy flavour with a subtle hint of liquorice. When fully ripe and dried (Ancho), it develops a deep, sweet aroma reminiscent of raisins, plums and chocolate.

Uses

This variety is a true all-rounder in the kitchen:

• Stuffing (Chiles Rellenos): Due to its size and shape, it is the best variety for stuffing with cheese, meat or vegetables and baking au gratin.
• Grilling & Roasting: Once roasted over an open flame, the skin peels off easily, releasing a fantastic smoky aroma.
• Sauces & Moles: When dried, it is the main ingredient in traditional Mexican sauces, to which it lends body, colour and a mild sweetness.

Technical details

• Type: Capsicum annuum
• Contents: 10+ seeds
• Heat level: 1–3 (Mild)
• Sowing: February to April (start indoors at 20–25 °C)
• Maturation time: approx. 75–90 days
• Location: Full sun, warm and nutrient-rich.