Poblano & Anaheim

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  • Mascota Pepper (Not Treated)

    Mascota is a mid-season Ancho maturing in about 80 days. It produces large, dark green, two-lobed fruit with thick walls on a strong, medium-vigorous plant. With tolerance to Xcv races 1–3, Mascota is well-suited for main season production across the Americas.

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  • Mascota Pepper (Treated Seed)

    Mascota is a mid-season Ancho maturing in about 80 days. It produces large, dark green, two-lobed fruit with thick walls on a strong, medium-vigorous plant. With tolerance to Xcv races 1–3, Mascota is well-suited for main season production across the Americas.

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  • Masivo Poblano Pepper (Not Treated)

    Masivo has “the right” look with flattened, two-lobed fruit, and a shallow stem indent. Masivo is not quite so adapted to heat as is San Ardo, but will produce larger, thicker-walled fruit. It holds its size well.

    OUT OF STOCK

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  • Masivo Poblano Pepper (Treated Seed)

    Masivo has “the right” look with flattened, two-lobed fruit, and a shallow stem indent. Masivo is not quite so adapted to heat as is San Ardo, but will produce larger, thicker-walled fruit. It holds its size well.

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    OUT OF STOCK- ETA- OCTOBER 2026

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  • Sahuaro Anaheim Pepper (Treated Seed)

    Sahuaro is an anaheim pepper with strong plants, creating good leaf coverage and early maturity at just 68 days. These peppers have just a hint of heat at about 500 scoville units and are great for roasting. Sahuaro offers growers a high yield potential of large, thick walled fruit.

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  • San Ardo Poblano Pepper (Not Treated)

    For an Ancho-type, San Ardo is early and has good length- 6″. Dark-green fruit with mild heat. In Mexico, this type of pepper is dried in the ripe, red stage. Fresh and green, it is used for chile rellenos and is the second most important Mexican hot pepper.

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    OUT OF STOCK

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  • San Ardo Poblano Pepper (Treated Seed)

    For an Ancho-type, San Ardo is early and has good length- 6″. Dark-green fruit with mild heat. In Mexico, this type of pepper is dried in the ripe, red stage. Fresh and green, it is used for chile rellenos and is the second most important Mexican hot pepper.

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    OUT OF STOCK

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  • Sargento Pepper (Not Treated)

    Sargento is an extra-large fruited poblano (Ancho) with very good quality that matures from glossy dark green to deep red. The maturity is mid and it is suited for multiple harvests where it has the ability to maintain fruit size. The fruit are mid-long tapering, firm, straight and have a high percentage of two lobes. The plants have good vigor, continuous setting ability and are adapted for long cycle production. The intermediate resistance to phytophthora is valuable for areas with pressure. Sargento is suited for the fresh and drying market.

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  • Sargento Pepper (Treated Seed)

    Sargento is an extra-large fruited poblano (Ancho) with very good quality that matures from glossy dark green to deep red. The maturity is mid and it is suited for multiple harvests where it has the ability to maintain fruit size. The fruit are mid-long tapering, firm, straight and have a high percentage of two lobes. The plants have good vigor, continuous setting ability and are adapted for long cycle production. The intermediate resistance to phytophthora is valuable for areas with pressure. Sargento is suited for the fresh and drying market.

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  • Sequoia Poblano Pepper (Primed)

    Sequoia is the only poblano that holds up to Phytophthora. It makes a nice large fruit, mostly two-lobed with some three-lobed. Outstanding in slightly cooler weather areas such as mountains and NE.

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    OUT OF STOCK

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  • Sequoia Poblano Pepper (Treated Seed)

    Sequoia is the only poblano that holds up to Phytophthora. It makes a nice large fruit, mostly two-lobed with some three-lobed.  Outstanding in slightly cooler weather areas such as mountains and NE.

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    OUT OF STOCK – SUB 8438NT

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  • Spitfire Anaheim Pepper (Treated Seed)

    Spitfire is an anaheim pepper with a vigorous plant that has the potential to produce an abundance of large, high quality fruit.

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