Compact bush. Medium bell pepper, dark purplish/green, slender and pointed, ripening to a dark red, almost brown or black. Rich robust flavour for soups, stews, cooked and uncooked sauces. May be pickled or canned. Freezes well. Called Ancho in its dried state in which it lends its distinctive aroma and red-brown colour to chili powder. Called Poblano when green and used in chili rellenos.