The article explores the complexities of identifying various chile types, focusing on poblanos and pasillas. With nearly 4,000 chile varieties globally, different names across their fresh, dried, or smoked forms confuse consumers. For example, poblanos are fresh, medium-to-mild chiles perfect for stuffing, while pasillas are dried, darker and distinct. Their mislabeling in stores highlights the need for clarity, as dried poblanos become chiles anchos, which can be mistaken for pasillas. Understanding these differences is crucial for proper usage in cooking.
Poblanos are fresh chiles used for stuffing and have a medium-to-mild heat level on the Scoville scale, making them popular in various classic dishes.
Confusion between poblanos and pasillas arises from the drying process; dried poblanos become chiles anchos, which may look somewhat like pasillas, but are distinctly different.
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