Cultivars of chilli

Anaheim, C. annuum, was developed in California c.1900 for the new cannery at Anaheim. Long, blunt-nosed green/red pods, ranging from mild to hot.

Ancho, C. annuum, is called poblano when green, from the valley of Puebla, south of Mexico City. Broad, somewhat heart-shaped fruit; used green, or dried and used in sauces or for grinding to powder. Fairly mild to hot.

Cascabel, C. annuum, is called Cascabel (‘jingle bells’) because the seeds rattle in the pod. The shape may be like a button mushroom. Very pungent. Not to be confused with Cascabella.