Anaheim Chilli

The Anaheim chilli, a celebrated variety of Capsicum annuum, carries a rich history that spans the arid landscapes of the American Southwest and the sun-drenched fields of California. Its story begins not in the city for which it is named, but in New Mexico, where it was developed from local landrace peppers cultivated for centuries by Pueblo and Hispanic communities. Its journey to fame started around the turn of the 20th century when farmer Emilio Ortega brought seeds from New Mexico to Anaheim, California, and began commercial cultivation. The pepper thrived in the new climate, becoming so intertwined with the region that it adopted its name. This history has led to a variety of names; it is also known as the California Chile, and in its native region, the New Mexico Chile. When grown in the Hatch Valley of New Mexico, it is often marketed as the famous Hatch Chile. Renowned for its approachable warmth, the Anaheim registers a mild 500 to 2,500 on the Scoville Heat Unit (SHU) scale, placing it well below a typical Jalapeño. Its heat is not static; it is influenced by growing conditions such as sun exposure and soil, meaning that peppers grown in the cooler, less intense sunlight of a UK climate will typically express a flavour profile at the very mildest end of this spectrum. 

The Anaheim plant is a vigorous and productive specimen, typically grown as an annual in the UK but possessing a perennial nature in frost-free climates. It develops an upright, branching, and bushy habit, generally reaching a height of 60-90 cm (2-3 feet), though in ideal conditions with ample root space, it can grow as tall as 1.5 meters (5 feet). The plant is adorned with broad, medium-green leaves that form a dense canopy, offering natural protection to the developing fruit from sunscald. In late spring and early summer, it produces small, star-shaped white flowers that give way to its impressive pods. These pods are the plant's defining feature: large, elongated fruits that grow 15-25 cm (6-10 inches) long, with a narrow, tapering shape that is often gently curved or twisted. The skin is smooth and glossy, transitioning from a bright, vibrant green to a deep crimson red as it fully ripens. The flesh is notably thick-walled, creating a substantial and sturdy pepper with a large internal cavity, a structural characteristic that makes it uniquely suited for a variety of culinary preparations. 

The Anaheim pepper's culinary versatility is a direct result of the perfect synergy between its mild heat and physical form. Its flavour is remarkably complex for such a gentle chilli, offering a profile that is at once sweet, tangy, and subtly smoky. This taste evolves with the pod's maturity; green Anaheims are fresh and slightly grassy, while fully ripened red pods develop a sweeter, more robust, and earthy flavour. The pepper's large size, thick walls, and mildness make it the quintessential choice for the classic Mexican dish chiles rellenos, where the pods are roasted, peeled, stuffed with cheese or meat, and fried. Roasting is a fundamental preparation method, as it not only deepens the smoky flavour but also allows the tough skin to be peeled away easily. Beyond stuffing, roasted Anaheims are a cornerstone ingredient in salsas, stews, and green chile sauces (chile verde), and the canned green chiles commonly found in supermarkets are typically of the Anaheim variety.

All plants are grown on our farm in Norfolk, UK and are grown in an open pollinated area.