Species: Annuum, Mexican, Mild

Categorised as Capsicum Annuum, the Anaheim Pepper is a mild chilli variety celebrated for its versatility and popularity in Mexican cuisine.

Taste Profile

With a mild and pleasant taste, Anaheim Peppers add a subtle kick to dishes. Whether diced, pureed, or stuffed, they contribute a distinctive flavour appreciated by chefs.

Heat Level

Anaheim Peppers register as mild on the heat scale around 500 to 2,500 SHU oin Scoville heat units, making them accessible for various palates. Their heat profile adds depth without overwhelming spiciness.

Texture and Appearance

Boasting a tough skin, Anaheim Peppers exhibit a robust texture. After charring and steaming, the skin easily peels off, revealing a smooth and tender interior. The mature pods, known as ‘Chilli colourado’ or ‘California Red Chilli,’ turn red.

Size of Plant

Growing up to a metre in height, Anaheim Pepper plants are relatively compact, making them suitable for various gardening spaces. Despite their modest stature, they produce substantial, 20 cm long pods.

Culinary Uses

favoured for stuffing, these large, mild chillies are a staple in Mexican cuisine. Additionally, chefs employ diced or pureed Anaheim Peppers to enhance the flavours of sauces, soups, and casseroles.

Growing and Care

Anaheim Peppers are resilient plants, reaching a whopping 20 cm in under 80 days. To cultivate these peppers successfully, ensure proper care, including regular watering, sunlight exposure, and soil enrichment. These peppers are available year-round, with peak flavour during the summer.

Fun Facts

Anaheim Pepper is a staple in southwestern cuisine, known for its use in traditional dishes and the flavourful experience it brings to the region’s culinary creations.

The pepper’s name, “Anaheim,” reflects its popularity in Anaheim, California, and its association with the southwestern culinary scene.