Ancho Mulato Chili Seeds
Info: The Ancho Mulato chili is a typical mild pointed pepper from Mexican cuisine which is used for the popular brown Mole Sauce and for stuffing, among other things. It’s fine smoky, almost chocolately flavour is extraordinary. If the peppers are eaten in their unripe, green state, they are also called Poblano. When stuffed with mince and topped with a walnut-pomegranate sauce they are used to made the Mexican national dish, “Chiles en Nogada”.
The chilies are also suitable for drying. For this they are harvested when black, i.e. when they are overripe, as they have then developed a little more spiciness.
Under optimal conditions (a lot of sun, warmth, little rain), this variety is also good for cultivation in the garden.
Care: The germination temperature is between 20 und 28°C (8 - 20 day germination period), therefore the use of a greenhouse and a heating mat is recommended. The plants need fresh, well-fertilised, permeable soil, and do not tolerate waterlogging. They should be planted in a sunny, protected place with at least 6 hours of sunlight - preferably more. Put the plants outside approx. 2 to 3 weeks after the last frost. If you plant them outdoors, the plants should have a distance between them of 45 cm.
|Level of spiciness||1 - 2|
|Scoville||0 - 1.000 SHU|
|optimal germination temperature||20 - 28 °C|
|Sowing||Feb. - Apr.|
|Plant growth habit||bushy, approx. 80 cm in height|
|Ripening||from green to red to black/brown|
|Fruit appearance||long, pointed pepper, approx. 5 x 13 cm|
|Ripening time||70 - 80 days|