View source for Mulato pepper

{{Short description|Type of poblano pepper}}
{{refimprove|date=December 2009}}

{{Infobox cultivar
| name     = Mulato pepper
| image    = Mulato_chile_pods_(dried).JPG
| image_caption  = Mulato pepper pods (dried)
| species = ''[[Capsicum annuum]]''
| cultivar = mulato 
| origin = Mexico
| module = {{Infobox pepper
| embed    = yes
| heat     = Low
| scoville = 2,500 - 3,000
}} }}

The '''mulato pepper''' is one of the two dried varieties of the [[poblano]] pepper.<ref>{{Cite web |last=Bray |first=Matt |date=October 9, 2021 |title=Mulato Pepper Guide: Heat, Flavor, Uses |url=https://pepperscale.com/mulato-pepper/ |website=PepperScale}}</ref>  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&nbsp;cm and 5&nbsp;cm, respectively. Its shape is wide at the top, tapering to a blunt point.

The mulato has been described as tasting somewhat like [[chocolate]]<ref>{{Cite web |last=Rindels |first=Sherry |date=1995-01-13 |title=They're Hot!! |url=https://yardandgarden.extension.iastate.edu/article/1995/1-13-1995/hot.html |website=Iowa State University Extension and Outreach}}</ref> or [[Liquorice|licorice]], with undertones of [[cherry]] and [[tobacco]]. Its heat rating is 2,500 to 3,000 on the [[Scoville scale]].

==References==
{{Reflist}}
{{Capsicum Cultivars}}

[[Category:Chili peppers]]
[[Category:Mexican cuisine]]
[[Category:Capsicum cultivars]]


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