Ancho Gigantea Pepper Seeds

Ancho Gigantea Pepper (Capsicum annuum) is a traditional Mexican heirloom prized for its enormous heart-shaped peppers, thick flesh, and rich, mildly sweet flavor. These impressive fruits mature from glossy green to deep red and are equally valued fresh for roasting and stuffing or dried to produce the famous Ancho chile. Vigorous plants yield abundant harvests, making this one of the most versatile peppers for both the garden and the kitchen.

Why Grow Ancho Gigantea?
Authentic Mexican heirloom. Produces extra-large, thick-walled peppers with excellent flavor. Dual-purpose variety for fresh use or drying. Heavy producer throughout the season. Ideal for roasting, stuffing, grilling, and authentic Mexican cuisine.

Flavor, Heat & Culinary Uses
Heat Level: Mild (1,000–2,000 SHU)
Rich, earthy flavor with a touch of sweetness and only mild heat. Delicious roasted, stuffed, grilled, or added to fajitas, chili, and salsa. Fully ripened peppers dry into traditional Ancho chiles, prized for mole sauces, enchilada sauces, soups, stews, and homemade chile powders.

Growing Information
Easy to grow in fertile, well-drained soil with full sun. Keep plants evenly watered for maximum fruit size and provide support as the large peppers develop. Harvest green for fresh use or allow fruits to ripen fully to deep red before drying for classic Ancho flavor.

Seedman Notes
Ancho Gigantea is like getting two peppers from one plant. Pick the fruits green for excellent roasting and stuffing, or let them mature to deep red and dry them to create authentic Ancho chiles with the rich, smoky flavor that has made them a staple of Mexican cooking for generations.

Quick Facts: Capsicum annuum • 80–90 Days • Mild (1,000–2,000 SHU) • 30–42" Plants • Large Heart-Shaped Fruits • Green to Deep Red • Best for Roasting, Stuffing & Drying