 | This article needs additional citations for verification. (December 2009) |
| Mulato pepper | |
|---|---|
.JPG) Mulato pepper pods (dried) | |
| Species | Capsicum annuum |
| Cultivar | mulato |
| Origin | Mexico |
| Heat |  Low |
| Scoville scale | 2,500 - 3,000 SHU |
The mulato pepper is one of the two dried varieties of the poblano pepper.[1] Mulatos are dried fully mature poblanos, whereas poblanos that are harvested early and dried are called ancho peppers.
The mulato is flat and wrinkled, and is always brownish-black in color. The average length and width of the mulato is 10 cm and 5 cm, respectively. Its shape is wide at the top, tapering to a blunt point.
The mulato has been described as tasting somewhat like chocolate[2] or licorice, with undertones of cherry and tobacco. Its heat rating is 2,500 to 3,000 on the Scoville scale.
References
[edit]- ^ Bray, Matt (October 9, 2021). "Mulato Pepper Guide: Heat, Flavor, Uses". PepperScale.
- ^ Rindels, Sherry (1995-01-13). "They're Hot!!". Iowa State University Extension and Outreach.
{{cite web}}: CS1 maint: url-status (link)
 | This fruit-related article is a stub. You can help Wikipedia by expanding it. |
 | This Solanales article is a stub. You can help Wikipedia by expanding it. |
 | This vegetable-related article is a stub. You can help Wikipedia by expanding it. |
 | This Mexican cuisine–related article is a stub. You can help Wikipedia by expanding it. |