Ancho Seeds

Rich Flavour, Mild Heat

Ancho Grande is one of the most satisfying mild chillies you can grow from seed, especially if you like chillies with proper flavour rather than raw heat. It’s the fresh form of the classic Mexican “poblano”, and when dried it becomes the ancho you see in countless Mexican dishes.

Growing it yourself means you get the best of both worlds — glossy, fleshy green pods for stuffing or roasting, and deep red, fully ripe fruit for drying and sauces.

It’s a dependable plant from seed. The seedlings come up strong and grow into upright, branching plants that reach a sensible height, usually around 60–80 cm in UK conditions.

Once they start flowering, you’ll get a steady supply of large, heart-shaped pods that hang heavily from the branches. The fruit begins a deep, shiny green and takes its time ripening to a rich red, but the flavours reward the wait.

Green poblanos have a clean, earthy, slightly grassy taste with only a gentle warmth. They’re brilliant for stuffing, roasting, or slicing into stews.

When left to ripen fully and then dried, they take on that characteristic ancho depth — sweet, raisiny, almost chocolatey — with a mild heat that enriches rather than overwhelms. It’s one of the few chillies where drying genuinely transforms the character.

If you enjoy cooking Mexican food or want a versatile chilli that behaves well in the UK climate, Ancho Grande is a pleasure to grow. Mild, productive and full of flavour — it’s a very different experience from the usual hot pepper varieties, and a lovely one to have in the garden.