Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
Velvety depth with gentle warmth. Mulato Isleño is the classic poblano type that matures to a lustrous, chocolate-brown and dries to the beloved “mulato” used in mole poblano. The flavor is plush and complex—think cocoa, dried cherry, plum, coffee, a hint of licorice and warm spice—delivering richness without sharp heat. It is the chile that turns sauces silky, stews soulful, and rubs aromatic and darkly fragrant.
The plants are sturdy and productive, typically 2 to 3 feet tall with a branching habit that sets generous clusters of pendant pods. Clean green foliage frames broad, heart-shaped fruit so the plants look ornamental well before ripening. Pods average 4 to 6 inches, thick walled and gently lobed, maturing from deep green to a glossy, chocolate-brown on the plant and curing to a soft black-brown when dried. Those substantial walls roast, blister, and peel beautifully, then dry evenly for pantry-perfect pods.
Taste a fully ripe or dried pod and the sweetness arrives first—raisin, cocoa, and stone fruit—followed by a mellow, low heat that lingers smoothly. In the kitchen, fresh pods are excellent for chiles rellenos, rajas, and rich roasted salsas. Dried mulatos are indispensable for mole poblano and adobos, where a quick toast unlocks their chocolate-and-fruit perfume before blending into sauces with a satin sheen. Ground, they yield a mahogany powder that deepens braises, beans, and spice rubs.
Rooted in central Mexican market gardens and culinary tradition, Mulato Isleño is a time-honored Capsicum annuum selected for flavor, color, and dependable drying. Grow it for generous harvests, beautiful roasting peppers, and the signature, cocoa-rich taste that makes classic moles and winter braises unforgettable.
Timing: Begin 8–10 weeks before last frost; warmer climates may lean toward 8 weeks.
Depth: Sow ¼" (6 mm) deep in fine-textured seed-starting medium. Firm gently and mist.
Temperature (germination): 80–88°F (27–31°C) consistently with heat mat.
Germination Time: 7–14 days standard; allow up to 21 for slow lots.
Moisture & Air: Maintain even moisture. Use a humidity dome and vent daily to avoid damping-off.
Light (post-sprout): 14–16 hrs/day, lamps 2–4" above canopy.
Air Temperature (post-sprout): Day temps 70–82°F (21–28°C); nights 62–70°F (17–21°C).
Potting Up: First true leaf to 2–3" cells, then 4–5" pots before transplant. Plant slightly deeper at each step.
Feeding: Start ¼-strength balanced fertilizer at two true leaves; step up to ½-strength with growth. Supplement Ca/Mg if deficiencies appear.
Airflow/Conditioning: Provide light air movement via fan or brushing stems daily.
Soil Temperature & Transplant Timing
Check soil at 2–4" depth with thermometer at dawn for 3–5 mornings.
Minimum 65°F (18°C); optimal 70–85°F (21–29°C).
Night minimum ≥55°F (13°C) for consistent fruit set.
Transplanting Outdoors
Hardening Off: 5–7 days, gradually acclimating seedlings to sun and breeze.
Site: Full sun; fertile, loamy soils with pH 6.0–6.8. Prefers warm microclimates for uniform ripening.
Bed Prep: Work in compost and balanced organic fertilizer; avoid heavy N.
Spacing: 16–20" (40–50 cm) in-row; 24–30" (60–75 cm) between rows.
Support: Fruits are broad and heavy; use cages or stakes to prevent lodging.
Mulch: Apply black plastic, woven ground cover, or straw after soils are warm.
Watering: Provide 1–1.5" (25–40 mm) weekly. Avoid water stress or soaking cycles to reduce cracking.
Season Extension: Row covers or low tunnels help early growth; reflective mulch encourages even coloring.
Variety-Specific Notes
Crop time: 85–95 days green; 100–120 days to fully brown-black.
Harvest cues: Thick-walled pods mature from green to glossy dark brown/black.
Culinary use: Traditionally dried and used as “Mulato,” essential in mole poblano and sauces. Rich, earthy, slightly smoky flavor.
Stress tolerances: Sensitive to cold and prolonged wet conditions; requires warm, dry weather to finish properly.
Troubleshooting
Leggy seedlings: Increase light, reduce heat slightly after germination.
Blossom drop: Caused by cool nights or heat stress >90°F; maintain even fertility.
Cracking fruit: Linked to uneven irrigation—keep consistent moisture.
Fungal spotting during humid finish: Ensure strong airflow, water at soil level only.
Sunscald: Avoid over-thinning foliage; retain leaf canopy over clusters.
How to Grow — Mulato Isleño (Capsicum annuum — ancho/poblano type that dries to “mulato”)
Seed Starting & Transplant Timing
Sow indoors 6–10 weeks before last frost; mulato-class poblanos take time to reach chocolate-brown drying maturity.
Germination: Maintain 78–85°F (25–29°C) on a heat mat; emergence usually 7–14 days. Vent humidity domes daily; bottom-water to limit damping-off.
Lighting: 14–16 hours/day under LED/T5 lights set 2–4" above seedlings; a small fan produces thicker stems.
Feeding & pot-up: Start ¼-strength balanced fertilizer at first true leaves; pot up to 3–4" containers as roots fill cells.
Harden off 5–7 days.
Transplant when warm: Nights >55°F (13°C) and soil >60°F (16°C). Pre-warm beds with black plastic for faster establishment.
Amendments: Incorporate 2–3" compost and a light organic base (e.g., 4-4-4). In sandy soils, add gypsum (Ca) and a pinch of sulfate of potash (K) to support thick walls and reduce BER.
Bed architecture: Raised beds and wide rows improve drainage and warmth—ideal for broad-shouldered poblano pods.
Watering
Provide 1–1½ inches of water per week, especially during flowering and fruit fill.
Water deeply but infrequently to build deep, resilient roots.
Best method: Drip/soaker hoses at soil level minimize foliar wetness and disease.
If overhead watering is used, irrigate early morning so leaves dry before dusk.
Flavor/drying note: Maintain even moisture through sizing; as pods reach full green maturity, you can slightly taper (no wilting) to encourage the on-plant color shift toward brown mulato before harvest for drying.
Fertilizing
Apply a balanced fertilizer every 2–3 weeks during vegetative growth.
After first buds open, switch to low-N, high-K feeding to prioritize flowering/fruiting and richer pigment.
Avoid late nitrogen surges that delay coloring and produce excess leaf over fruit.
Weeding & Mulching
Keep beds weed-free—mulato plants are shallow-rooted and dislike competition.
Mulch (plastic early, organic later) to:
Retain soil moisture
Suppress weeds
Stabilize soil temperatures
Hand-weed with care to prevent root injury that can trigger flower drop or BER.
Sun & Heat Management
Plant in full sun (6–8+ hrs) for yield and reliable brown maturation.
In extreme heat (>95°F / 35°C), provide 30–40% afternoon shade and steady moisture to protect blossoms and prevent sunscald on broad pods.
Spacing & Support
Space plants 18–24" apart in rows 24–36" apart.
Broad, heavy pods can pull limbs—use a small cage or ring stakes to support branches and keep fruit off soil for clean drying.
Interplant alyssum, dill, coriander to attract hoverflies and parasitoids that suppress aphids/thrips—crucial for blemish-free drying pods.
Container Growing
Use 10–15+ gallon pots for best size and wall thickness; fill with a high-quality, free-draining mix.
Containers dry faster—monitor daily.
Shade pot sides in midsummer and elevate off hot surfaces; fabric pots help regulate temperature and moisture.
Pruning & Training
Tip-pinch once early to increase branching and flower sites.
Later, remove only interior congestion to improve airflow and even coloring; heavy midseason pruning delays the first big flush.
Season Extension
Row cover/low tunnels jump-start spring growth; remove/vent during bloom for pollinators. In autumn, light frost cloth can carry the final set to brown for authentic mulato drying.
Harvest & Seed Saving
For fresh poblano use, harvest broad, glossy green pods.
For mulato, allow pods to fully mature and turn deep brown on the plant; then air-cure 1–2 days indoors before dehydration to concentrate sugars and the signature chocolate/raisin notes.
Cut pods with pruners (don’t pull).
For seed, select fully mature, true-shape pods from vigorous plants; dry seed 7–10 days and store cool/dry. Isolate from other annuum poblano/ancho types if you’re keeping the Isleño line pure.
Stage & transformation: Mulato is the fully mature, dried form of a poblano-type pepper; on the plant, allow pods to turn deep brown-green to chocolate before drying. Compared with ancho (dried ripe red poblano), mulato is harvested later, yielding a darker, softer heat with chocolate-like depth.
Clean removal: Use sharp pruners to cut mature pods with a short stem. Overripe pods can thin at the shoulders; avoid pulling to prevent tearing.
Batch planning: For uniform dried mulatos, synchronize one or two big harvests of fully matured pods. Slightly underripe pods are fine for roasting/fresh dishes but won’t produce the same chocolate notes when dried.
Pre-cure: Spread pods in a shaded, ventilated room for 2–3 days before dehydration; this concentrates sugars and stabilizes color.
Flavor & Nutrition
Profile: Mulato delivers cocoa, coffee, dried fig/raisin, and subtle licorice with gentle, warming heat—less sharp than many chilies and quintessential in mole poblano.
Maturity advantage: Late-harvested, dark pods concentrate carotenoids and polyphenols, building color, aroma, and antioxidant value.
Heat tuning: Deseeding and trimming the placenta softens heat; to preserve maximum chocolatey depth, toast lightly (never char).
Handling
Gentle drying: Avoid high heat that can scorch sugars and create bitterness.
Glove choice: Heat is mild to medium; use light gloves for deseeding large quantities.
Toasting cue: On a hot comal, toast each dried mulato 5–10 seconds per side—just until fragrant and pliable.
Storage & Preservation
Drying:
Air-dry: After pre-cure, string and hang in a breezy shade; turn periodically for even drying.
Dehydrator: 110–120°F (43–49°C) to leathery; avoid higher temps that dull the cocoa notes.
Whole storage: Keep dried pods whole in airtight, opaque containers. Add a food-safe desiccant; store cool and dark.
Rehydration: Soak in hot water or warm stock 15–20 minutes; remove seeds and stems; blend with aromatics. If soak water tastes bitter, discard and use fresh liquid.
Powder: Grind just before cooking to capture the coffee-cocoa bouquet.
Roast & freeze (fresh stage): Before drying, some growers roast and peel a portion of mature pods; freeze flattened for quick sauces and rajas.
Kitchen Use
Mole foundation: Essential—blend with ancho and pasilla; toast sesame, almonds, stale bread/tortilla, and spices; add plantain or raisins for body; finish with Mexican chocolate.
Adobos & salsas negras: Mulato purées create silky, bittersweet sauces for chicken, pork, and winter squash.
Vegetarian depth: Adds roasty umami to bean stews, lentils, mushrooms, and roasted cauliflower.
Plant habit: Poblano-type plants are stout but can lodge under heavy fruit; use low cages or ring stakes.
Airflow & sunscald: Lightly thin interior leaves after first set; maintain leaf canopy to shield pods from sunscald while they mature to brown.
Climate management: Flower drop above 95°F (35°C); add 30% shade cloth and maintain steady moisture.
Containers & Watering
Container size: 10–15 gallons encourages longer maturation on the plant—key for authentic mulato flavor development.
Irrigation: Keep even moisture; wide swings cause corking and patchy color. Mulch helps hold soil humidity and moderates temperature.
Companion Planting & Pollinators
Allies: Interplant with oregano, epazote, cilantro, and marigold to attract beneficials and deter sap feeders. Alyssum supports hoverflies for aphid control and boosts pollination.
Seed Saving
Selection: Save seed from true-to-type, late-maturing, chocolate-colored pods with thick walls and classic poblano shape.
Isolation: Separate from other poblano/ancho strains and New Mexico chiles to keep mulato traits distinct.
Dry & store: Air-dry seeds 7–10 days; store airtight with desiccant, cool and dark, and label harvest year/plant notes (flavor, thickness, yield).
Aphids (colonies on tips; curled leaves; sticky residue)
Controls: Spray off with water; use neem or insecticidal soap; introduce lacewings or lady beetles. Break ant trails to disrupt their protection.
Spider mites (stippling, bronzing, webbing in dry heat)
Controls: Raise humidity by mulching; rinse leaf undersides; rotate neem and oils; predatory mites are effective indoors.
Blossom end rot — steady irrigation and mulch; maintain calcium balance.
Poor fruit set — heat or cold extremes, excess nitrogen, or drought; shade cloth and steady watering help.
Sunscald — pale patches on pods in high sun; maintain canopy foliage.
Edema — corky blistering from irregular irrigation.
Flavor dilution — lush growth weakens Mulato’s chocolatey flavor; moderate stress enhances richness.
Monitoring & Prevention Checklist
Scout weekly for pests/disease.
Use drip irrigation.
Maintain proper spacing.
Mulch warm soil.
Rotate out of Solanaceae 3+ years.
Sanitize tools and discard diseased pods.
Mulato Isleño (Capsicum annuum) — FAQs
Q: How hot is Mulato Isleño?
Usually 2,000–3,000 SHU, a mild to medium dried chile with chocolate, dried fruit, and tobacco notes.
Q: How long does it take to mature?
About 85–105 days from transplant. Fresh poblanos darken from green to brown-black before drying to mulato.
Q: How long does germination take?
7–14 days at 75–85°F with steady moisture.
Q: Does Mulato need special soil conditions?
Fertile, well-drained soil at pH 6.2–6.8. Maintain even moisture for thick walls and full flavor.
Q: What spacing works best?
18–24 inches between plants, 30 inches between rows. Plants are bushy and benefit from airflow.
Q: Do I need more than one plant for pollination?
No. Flowers are self-fertile. Airflow aids pollination.
Q: Can I grow Mulato in containers?
Yes. 10–15 gallon pots with light staking for heavy, broad pods.
Q: How many peppers per plant?
Commonly 15–40 large pods suitable for drying and sauces.
Q: How do I harvest for best mulato flavor?
Let pods develop deep brown-black color on the plant, then dry whole in a warm, airy space until leathery.
Q: Best ways to store or preserve?
Keep dried pods airtight and away from light. Toast lightly and soak before blending into mole and adobo.
Q: Does drying change heat or flavor?
Yes. Drying deepens sweetness and cocoa notes while maintaining a gentle, steady heat.
Q: Is it perennial?
Usually annual. Overwinter pruned plants indoors with bright light for an early start next season.
Q: Why are pods turning red instead of brown-black?
Picked too early or variety mix. Allow full on-plant ripening and verify seed source for true mulato type.
Q: Can Mulato cross with other peppers?
Yes within C. annuum. Isolate if saving seed to keep true mulato color and flavor.
Q: How do I use it without overpowering food?
Blend with ancho and pasilla for mole, or puree with garlic and tomato for a balanced sauce. One pod carries a lot of depth.
Q: Is it ornamental?
Darkening pods provide dramatic contrast against green foliage and look beautiful when dried.
Q: Is it safe to handle and eat?
Yes. Heat is modest. Still avoid eye contact and wash hands after handling dried pods.
Q: Why did my dried pods turn dusty or crack?
Overdrying at high temperatures. Dry at low heat with airflow until leathery, then store airtight.
Indigenous Mesoamerican peoples cultivated a wide array of chiles, including dark-podded varieties that, when dried, carried flavors of chocolate, dried fruit, and smoke. From this tradition emerged the Mulato, a close relative of the ancho, derived from poblano peppers selected for their deep brown-black ripening color. The name “mulato” — given during colonial times — reflects its dark appearance, but its deeper roots lie in Nahua agriculture and cuisine. These peppers were integral to Indigenous diets, where they were roasted, dried, and ground into sauces that flavored maize, beans, and meats with richness and complexity.
Fresh, the mulato’s ancestor was a poblano-type pepper with broad shoulders and a tapered end. Indigenous farmers valued its versatility: roasted fresh, it added smokiness to daily meals; dried, it became a cornerstone of celebratory dishes. In Nahua cosmology, dark foods carried associations with fertility, depth, and the underworld, making mulato-type chiles significant beyond the plate. They were incorporated into rituals, offerings, and healing practices, embodying both nourishment and symbolism.
With colonization, these peppers became part of broader trade and adaptation. The Mulato Isleño emerged as a distinct strain cultivated in Mexican regions like Puebla, Guanajuato, and San Luis Potosí. Farmers selected for deep, consistent coloration and balanced sweetness, ensuring that the peppers dried into glossy pods with raisin-like qualities. In markets, they became inseparable from the other great dried chiles — anchos and pasillas — forming the triad that defines mole poblano and other iconic dishes. Mulato’s flavor, with notes of chocolate, cherry, and tobacco, made it irreplaceable in these complex sauces.
Through the centuries, Mulato Isleño became a fixture of Mexican identity. Families ground it into spice pastes that carried both ancestral memory and living tradition. Its pods, wrinkled and dark, became symbols of depth and richness, contrasting with the brighter reds of other peppers. Diaspora communities ensured that mulato chiles traveled abroad, carried in bundles or grown in new soils, so that mole and other dishes could continue to anchor cultural identity far from Mexico.
Today, Mulato Isleño remains one of the essential dried chiles of Mexican cuisine. It is prized by chefs and home cooks for its unique flavor profile, which cannot be substituted by any other pepper. Gardeners grow poblano types that ripen to deep brown-black to recreate the cycle of fresh and dried use, participating in centuries-old culinary rhythms. In every dark, glossy pod lies a lineage of Indigenous cultivation, colonial adaptation, and modern preservation.
To cultivate Mulato Isleño is to honor a chile that embodies the richness of Mexican culinary heritage. Each pod tells a story of transformation — from fresh green to dark, raisin-like dried form — and of continuity, linking Indigenous agriculture to today’s kitchens where mole still simmers as a living symbol of culture.
Goal: Preserve the poblano-class traits that define Mulato Isleño—broad shoulders, heart/triangular pods, ripening green → deep brown-chocolate, and sweet, cocoa-raisin dried flavor—while maintaining purity within C. annuum and excellent seed vigor.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 8–12 vigorous, disease-free plants producing uniform, wide-shouldered poblano-type pods (generally 4–6″ long, 2½–3½″ wide), thick but pliable walls, and consistent green → brown-chocolate ripening. Dried pods should show mulato color (dark brown, not brick red) and sweet, chocolate/dried-fruit notes.
Cull off-types: Exclude narrow or cayenne-like pods, pointed ultra-long poblanos without breadth, late/uneven coloring, harsh or grassy flavors, and plants prone to sunscald/cracking. Remove any with virus-like mosaics.
Maintain breadth: Save seed from multiple mother plants to retain true mulato color, broader shoulders, and thick, pliable walls (good for stuffing and drying).
2) Harvesting Seeds
Timing: Allow pods to ripen fully to dark brown-chocolate on the plant. If weather allows, hold 5–10 days past full brown to complete seed maturity.
Collection: Cut pods with sanitized pruners; select blemish-free, fully mature fruit from several plants. Keep each plant’s harvest labeled separately.
3) Cleaning Seeds
Separation: Slit pods lengthwise; scrape seeds/placenta into a labeled sieve or bowl.
Rinse: Rinse gently with lukewarm water, rubbing to remove placenta.
Dry-rub + winnow option: If pods were partially field-dry, crumble seed mass over mesh and winnow chaff; finish with a brief rinse if needed.
Inspection: Remove all pith; discard pale, underfilled, or damaged seeds.
4) Drying Seeds
Method: Spread seeds in a single layer on labeled coffee filters or mesh screens.
Environment: Warm (70–85°F / 21–29°C), shaded, well-ventilated area; keep under 95°F (35°C) and out of direct sun.
Duration: 7–14 days, stirring daily until seeds are hard, slick, and non-tacky.
5) Storing Seeds
Packaging: Place fully dry seeds in paper envelopes inside an airtight jar/foil pouch with silica gel.
Viability: 3–5 years refrigerated; 5–8+ years if ultra-dry and frozen. Always let containers warm sealed to room temp before opening.
6) Testing Seed Viability
Germ test: 10–20 seeds on a damp towel in a vented bag at 78–82°F (25–28°C); evaluate at 5–10 days.
Targets: ≥85% germination for fresh annuum lots.
Priming (optional): 30–60 minutes in 0.5–1% H₂O₂ or mild kelp solution can improve uniformity for older seed.
Tips for Successful Seed Saving
Isolation: Mulato Isleño is C. annuum and will cross with other annuum (poblano/ancho, pasilla/chilaca, bells, jalapeños). Use 150–300 ft (45–90 m) isolation; consider bagging/caging or hand-pollinating the branches intended for seed.
Pollinators & set: Encourage beneficials generally; for bagged branches, gently tap/vibrate during bloom.
Record keeping: Document plant IDs, isolation method, harvest dates, pod width/length, shoulder breadth, mature color, and drying quality. Photograph fresh brown-chocolate pods and dried mulato to confirm line identity.
Naming clarity: In the poblano family: fresh poblano (green/immature) → ancho (dried red); mulato denotes dried brown types. Save from plants whose pods finish true brown to protect the Mulato identity.
Culinary Uses, chocolate–dried fruit complexity
Mole poblano cornerstone: Lightly toast mulato pods (deeper brown than ancho), stem/seed, soak hot 20 minutes. Blend with ancho and pasilla, roasted tomato, tomatillo, garlic, onion, toasted sesame/almond/peanut, stale tortilla/bread, and a touch of cacao or Mexican chocolate. Simmer to a glossy, bittersweet sauce for turkey (guajolote), chicken, or mushrooms.
Adobos oscuros: Purée rehydrated mulato with vinegar, garlic, black pepper, cinnamon, and clove for a dark adobo—marinate pork shoulder or eggplant; slow-braise for tacos and tortas.
Salsa de mulato: Blend soaked mulato with charred tomato, garlic, and a little piloncillo; strain for a velvety, low-heat salsa with chocolate-raisin depth.
Frijoles and caldos: Drop a toasted pod into simmering beans or broth; remove when softened. The sauce gains mahogany color and mellow sweetness.
Finishing powder: Grind fully dry pods to a fine brown powder; dust over roasted sweet potato, squash, or cocoa-rubbed steak for haunting aromatics.
Heat control tips: Mulato is generally mild. Control intensity with pod count; reserve seeds separately to add slight bite if desired.
Preservation and Pantry Value
Drying excellence: Thick-fleshed poblanos cured to mulato hold oils and perfume for long storage.
Stable aromatics: Whole pods keep 12–18 months airtight and dark; grind as needed to preserve volatile cocoa-raisin notes.
Versatile stock: Maintain whole pods, flaked mulato, and fine powder for different kitchen needs.
Flavor Benefits beyond heat
Dark chocolate, dried fig/raisin, molasses, coffee, and mild tobacco—almost no sharpness.
Builds satin body and bittersweet balance in sauces; ideal for pairing with seeds, cacao, and spices.
Garden and Ornamental Benefits
Poblano-type plants yield broad, heart-shaped pods that mature deep brown when destined for mulato drying.
Excellent for field drying lines and educational displays about chile typology (ancho vs. mulato vs. pasilla).
Traditional and Practical Uses (Indigenous foodways focus)
Puebla’s layered cuisines: Mulato anchors mole poblano, a convergence of Indigenous Nahua techniques (nixtamal, comal toasting, seed-nut thickeners, metate grinding) with later ingredients (cinnamon, clove, sugar, cacao).
Tri-chile harmony: The classic trio—mulato (dark chocolate notes), ancho (sweet red fruit), pasilla (raisin-cocoa)—expresses regional chile stewardship and communal feast cookery.
Maize at the center: Served with handmade tortillas and tamales (nixtamalized corn), honoring millennia of Indigenous agricultural knowledge.
Safety and Handling always
Avoid scorching pods; bitterness will dominate.
Wear gloves for volume processing; seed dust and hot soaking liquid can irritate. Work with good ventilation when grinding.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
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Alliance of Native Seedkeepers
Pepper Seeds - Hot Pepper - Mulato Isleño
$200 USD
$300
Unit price /
Unavailable
Description
Velvety depth with gentle warmth. Mulato Isleño is the classic poblano type that matures to a lustrous, chocolate-brown and dries to the beloved “mulato” used in mole poblano. The flavor is plush and complex—think cocoa, dried cherry, plum, coffee, a hint of licorice and warm spice—delivering richness without sharp heat. It is the chile that turns sauces silky, stews soulful, and rubs aromatic and darkly fragrant.
The plants are sturdy and productive, typically 2 to 3 feet tall with a branching habit that sets generous clusters of pendant pods. Clean green foliage frames broad, heart-shaped fruit so the plants look ornamental well before ripening. Pods average 4 to 6 inches, thick walled and gently lobed, maturing from deep green to a glossy, chocolate-brown on the plant and curing to a soft black-brown when dried. Those substantial walls roast, blister, and peel beautifully, then dry evenly for pantry-perfect pods.
Taste a fully ripe or dried pod and the sweetness arrives first—raisin, cocoa, and stone fruit—followed by a mellow, low heat that lingers smoothly. In the kitchen, fresh pods are excellent for chiles rellenos, rajas, and rich roasted salsas. Dried mulatos are indispensable for mole poblano and adobos, where a quick toast unlocks their chocolate-and-fruit perfume before blending into sauces with a satin sheen. Ground, they yield a mahogany powder that deepens braises, beans, and spice rubs.
Rooted in central Mexican market gardens and culinary tradition, Mulato Isleño is a time-honored Capsicum annuum selected for flavor, color, and dependable drying. Grow it for generous harvests, beautiful roasting peppers, and the signature, cocoa-rich taste that makes classic moles and winter braises unforgettable.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
The taste is great and the tomato is yellow in color 1-2 lb tomatoes.
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Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
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D.F.
Wow, what a pretty blue these seeds are. i can't wait to plant them and watch them grow. I will update you on how many germinate. The seeds look healthy.
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Seeds look great 👍 and i haven't had a chance to plant any of them yet, but I will update you when I put them in a seed tray and see how many germinate.
