Anaheim pepper is a mild variety of Capsicum annuum, and is also referred to as California chile or Magdalena, and dried as chile seco del norte. Anaheim peppers are used in many Mexican and New Mexicandihes.
The heat of Anaheim peppers is ranged from 500-2500 SHU (Scoville Heat Unit), with some varieties grown in New Mexico can reach 4500-5000 SHU. These cultivars are hotter than others, so as to suit the tastes of New Mexicans in their traditional foods.
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