Ancho/Poblano pepper seeds produce exceptional heart-shaped fruits with mild heat intensity (1,000-2,000 Scoville units) and rich, complex flavor profiles. These productive plants reach 24-36 inches tall, yielding thick-walled, glossy peppers that mature from dark green to deep red when fully ripe. Demonstrates excellent adaptability to diverse growing conditions while maintaining continuous production throughout the season. Matures in 65-80 days from transplant with good disease resistance. Start seeds indoors 8-10 weeks before last frost in warm soil (75-85°F), transplanting after soil temperatures reach 65°F consistently. Traditionally used green as poblanos for chile rellenos or dried red as anchos for authentic Mexican mole sauces.