Mulato pepper
Type of poblano pepper
| Mulato pepper | |
|---|---|
 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
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Capsicum cultivars
- Aleppo
- Baklouti pepper
- Banana pepper
- Beaver Dam pepper
- Bell pepper
- Bird's eye
- Byadagi
- Cascabel
- Cayenne
- Cheongyang
- Chilaca
- Cubanelle
- De árbol
- Diavoletto d'Abruzzo
- Dundicut
- Er jing tiao
- Espelette
- Facing heaven
- Friggitello
- Guajillo
- Guntur Sannam
- Hungarian wax
- Jalapeño
- Kashmiri red
- Korean
- Medusa
- Mulato
- New Mexico chile
- Padrón
- Pasilla
- Peter
- Peperone crusco
- Pimiento
- Poblano
- Serrano
- Shishito
- Siling haba
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