Poblano peppers are a type of chili pepper that originated in the state of Puebla, Mexico. They are large, heart-shaped peppers that can range in color from dark green to reddish-brown as they ripen. Poblanos are an integral ingredient in traditional Mexican cuisine and are popularly used in dishes like chiles rellenos, moles, salsas, and more. But one of the most common questions people have about poblanos is just how spicy are they? Here’s a comprehensive look at the nuances of poblano heat levels and scoville units.
What are Scoville units?
Scoville units are the standard unit of measurement used to quantify the pungency or “hotness” of chili peppers. The scale was invented in 1912 by American chemist Wilbur Scoville as a way to measure capsaicin content. Capsaicin is the chemical compound in chili peppers that stimulates heat receptors in the mouth and causes a burning sensation.
On the Scoville scale, bell peppers rank at 0 units because they contain no capsaicin at all. On the higher end, some of the world’s hottest chili peppers can score over 2 million Scoville units. For context, a jalapeño generally ranks around 5,000 units while a habanero can score between 100,000-350,000 units.
Where do poblanos fall on the Scoville scale?
Most poblano peppers register between 1,000-2,000 Scoville heat units. This means they typically rank on the milder end of the spectrum, considered less spicy than serrano or jalapeño peppers. However, poblanos can sometimes vary quite a bit when it comes to their heat level for a few reasons:
- Individual peppers – There can be natural variation between pods on the same plant, with some being hotter than others.
- Growing conditions – Things like climate, soil quality, and amount of sunlight can impact the capsaicin content.
- Maturity – Poblanos tend to get hotter as they ripen from green to red.
- Preparation – Roasting or drying poblanos intensifies their heat.
So while a fresh, green poblano is generally mild, an individual pepper could potentially range anywhere from 500 up to 5,000 Scoville units depending on various factors. The hotter poblanos are sometimes referred to as “scorching poblanos.”
How does poblano heat compare to other chili peppers?
Here’s how poblanos generally stack up in spiciness to some other popular chili pepper varieties, according to their typical Scoville units:
| Pepper Variety | Scoville Units |
|---|---|
| Bell pepper | 0 |
| Poblano | 1,000-2,000 |
| Jalapeño | 2,500-8,000 |
| Serrano | 10,000-25,000 |
| Cayenne | 30,000-50,000 |
| Habanero | 100,000-350,000 |
| Carolina Reaper | 1,400,000-2,200,000 |
As you can see, poblanos are on the very low end of the spicy pepper spectrum. They are significantly milder than hot varieties like habaneros, ghost peppers, and Carolina Reapers.
Tips for controlling poblano heat
If you find poblanos to be too hot for your tastes, there are a few things you can do to help control the heat level:
- Remove the seeds and white membranes – This is where most of the capsaicin concentrates.
- Soak in water – Rehydrating dried peppers helps pull out some of the heat.
- Use only green ones – Red ripe poblanos will be hotter.
- Cut back on seeds/ribs – Adding less of the spiciest parts to a dish.
- Limit roasting time – The longer they’re roasted, the hotter they get.
And if you want to turn up the heat, you can always opt for hotter peppers like serranos, cayennes, or jalapeños in your recipe instead of mild poblanos.
Do all colors of poblanos have the same heat?
Poblano peppers start out green when unripe and gradually turn red, then brown as they ripen. The red and brown mature poblanos tend to be hotter than the green ones. This is because as the peppers ripen and change color, their capsaicin content increases and becomes more concentrated. So if you’re looking for maximum heat, ripe red or chocolate brown poblanos are your best bet. The green poblanos will be on the milder end of the Scoville scale.
Green Poblanos
Green poblanos are the most commonly used color because they are harvested before fully ripening. They have a bright, grassy flavor with minimal heat, usually ranging from 500-1,500 Scoville units.
Red Poblanos
Once poblanos turn fully red, they become spicier, fruitier, and more complex in flavor. The capsaicin content amps up, causing red poblanos to measure around 2,000-4,000 Scoville units typically.
Brown Poblanos
As poblanos transition from red to their dried, brown form, their heat level intensifies further to a range of 3,000-5,000 Scoville units. Dried poblanos (also called ancho or mulato peppers) have an earthy, raisin-like taste.
Conclusion
In summary, most poblano peppers register near the bottom of the Scoville scale, offering a mild heat that adds background warmth without being overly spicy. However, depending on growing conditions and ripeness, individual poblanos can climb to the 5,000+ range for those desiring more kick. When cooking with poblanos, you can control the heat by using only greens, removing seeds, minimizing roasted time, or substituting hotter peppers. Their versatility and range of spice levels make poblanos a staple pepper perfect for cooks of all tastes and tolerances.