<h1>Anaheim pepper</h1>

Anaheim Pepper: A Versatile and Mild Chili

Origins:

Originally from New Mexico, brought to California in the late 19th century.

Popularized in Anaheim, California, hence the name.

Also known as New Mexico chili, California chili, or Magdalena pepper.

Appearance:

Long, slender pods, 6-10 inches in length.

Color ranges from bright green to dark green or red when mature.

Taste:

Mild heat level, 500-2,500 Scoville Heat Units (SHU) on the Scoville scale.

Some varieties grown in New Mexico can be as hot as a jalapeño.

Flavor is slightly sweet and earthy with a hint of smokiness.

Culinary Uses:

Versatile and used in various cuisines, especially Mexican and Southwestern.

Popular for stuffing (chiles rellenos), grilling, roasting, and adding to stews, soups, and sauces.

Can be dried and used as chili powder.

Other Names:

Green Anaheim peppers are sometimes called "Seco del Norte" or "Verde del Norte" when dried.

Nutritional Value:

Good source of vitamins A and C, and a moderate source of fiber.

Growing Tips:

Easy to grow in warm climates.

Requires full sun and well-draining soil.

Plant seeds indoors 6-8 weeks before the last frost.

Fun Fact:

The Anaheim pepper is a close relative of the New Mexico chili and the Hatch chili pepper.

Overall, the Anaheim pepper is a versatile and flavorful ingredient that can be used in a variety of dishes. Its mild heat level makes it a popular choice for those who prefer a less spicy chili pepper.