. . "\u30DD\u30D6\u30E9\u30CE"@ja . "Poblano"@en . . . "\u30DD\u30D6\u30E9\u30CE(Poblano)\u306F\u3001\u30E1\u30AD\u30B7\u30B3\u306E\u30D7\u30A8\u30D6\u30E9\u5DDE\u304C\u539F\u7523\u306E\u30DE\u30A4\u30EB\u30C9\u306A\u30C8\u30A6\u30AC\u30E9\u30B7\u3067\u3042\u308B\u3002\u4E7E\u71E5\u3055\u305B\u305F\u3082\u306E\u306F\u3001\u3067\u300C\u5E45\u5E83\u3044\u300D\u3068\u3044\u3046\u610F\u5473\u306E\u30A2\u30F3\u30C1\u30E7(ancho)\u3068\u547C\u3070\u308C\u308B\u3002\u751F\u307E\u305F\u306F\u30ED\u30FC\u30B9\u30C8\u3057\u305F\u3082\u306E\u306B\u5177\u6750\u3092\u8A70\u3081\u305F\u6599\u7406\u306F\u3001\u3068\u547C\u3070\u308C\u4EBA\u6C17\u304C\u3042\u308B\u3002 \u30DD\u30D6\u30E9\u30CE\u306F\u4E00\u822C\u7684\u306B\u8F9B\u307F\u6210\u5206\u306F\u5C11\u306A\u3044\u304C\u3001\u7A00\u306B\u975E\u5E38\u306B\u8F9B\u304F\u306A\u308B\u3053\u3068\u3082\u3042\u308B\u3002\u540C\u3058\u682A\u304B\u3089\u5F97\u3089\u308C\u305F\u5B9F\u3067\u3001\u8F9B\u5473\u306E\u5F37\u3055\u306B\u76F8\u5F53\u306A\u5DEE\u7570\u304C\u898B\u3089\u308C\u305F\u3068\u3044\u3046\u5831\u544A\u3082\u3042\u308B\u3002\u719F\u3057\u305F\u8D64\u3044\u30DD\u30D6\u30E9\u30CE\u306F\u3001\u672A\u719F\u306A\u7DD1\u8272\u306E\u30DD\u30D6\u30E9\u30CE\u3088\u308A\u3082\u8F9B\u304F\u98A8\u5473\u304C\u5F37\u3044\u3002\u8FD1\u7E01\u7A2E\u306E\u30E0\u30E9\u30FC\u30C8\u306F\u3001\u8272\u304C\u6FC3\u304F\u3001\u7518\u304F\u3001\u8EDF\u3089\u304B\u3044\u3002"@ja . "O poblano (Capsicum annuum) \u00E9 uma pimenta suave nativa do estado de Puebla, no M\u00E9xico. Seco, \u00E9 chamado ancho ou chile ancho, da palavra espanhola ancho (\"largo\"). Uma variedade intimamente relacionada \u00E9 o mulato, que tem uma cor mais escura, um sabor mais doce e uma textura mais macia. A pimenta pasilla \u00E0s vezes \u00E9 incorretamente chamada de \"poblano\", particularmente nos Estados Unidos, mas s\u00E3o distintas das verdadeiras pimentas poblano."@pt . . "Poblano je druh chilli papri\u010Dky, kter\u00E1 pat\u0159\u00ED mezi nejm\u00E9n\u011B p\u00E1liv\u00E9 odr\u016Fdy. V pr\u016Fm\u011Bru obsahuje pouh\u00FDch 1000\u20131500 SHU. Jejich domovem je Mexiko. Dor\u016Fst\u00E1 velikosti okolo 10 cm, jejich tvar je zaoblen\u00FD. Nezral\u00E9 plody jsou tmav\u011B zelen\u00E9 a\u017E m\u00EDrn\u011B purpurov\u00E9, v obdob\u00ED dozr\u00E1v\u00E1n\u00ED jsou t\u00E9m\u011B\u0159 \u010Dern\u00E9. Su\u0161en\u00E9 papri\u010Dky se naz\u00FDvaj\u00ED Ancho chiles. Papri\u010Dky se pou\u017E\u00EDvaj\u00ED k p\u0159\u00EDprav\u011B studen\u00FDch i tepl\u00FDch om\u00E1\u010Dek. P\u0159i jejich rozm\u011Bl\u0148ov\u00E1n\u00ED je c\u00EDtit jemn\u00E1 p\u00E1livost."@cs . "\uD3EC\uBE14\uB77C\uB178\uACE0\uCD94(\uC2A4\uD398\uC778\uC5B4: chile poblano \uCE60\uB808 \uD3EC\uBE14\uB77C\uB178[*])\uB294 \uC7AC\uBC30\uC885 \uACE0\uCD94\uC774\uB2E4. \uC791\uC744 \uB54C \uB530\uC11C \uB9D0\uB9B0 \uAC83\uC740 \uC548\uCD08\uACE0\uCD94(chile ancho \uCE60\uB808 \uC548\uCD08[*]), \uB2E4 \uC790\uB780 \uB4A4 \uB530\uC11C \uB9D0\uB9B0 \uAC83\uC740 \uBB3C\uB77C\uD1A0\uACE0\uCD94(chile mulato \uCE60\uB808 \uBB3C\uB77C\uD1A0[*])\uB77C \uBD80\uB978\uB2E4."@ko . . . "1107952716"^^ . . . . . . . . . . . . . . "\uD3EC\uBE14\uB77C\uB178\uACE0\uCD94"@ko . . . . "Ancho poblano \u00E8 una cultivar di peperoncino della specie Capsicum annuum originaria del Messico. \u00C8 una variet\u00E0 molto popolare nella cucina messicana; i frutti, cuoriformi, blandamente piccanti, sono detti poblano quando sono freschi e anche dopo l'essiccazione."@it . . . "Poblano pepper"@en . . . . . . . "Poblano ist eine Zuchtform der Paprika-Art Capsicum annuum, welche vor allem in Mexiko angebaut wird; der Name bezieht sich auf den Bundesstaat Puebla. Die Namen Ancho und Mulato sind teilweise synonym, sie bezeichnen jedoch oft andere Reifegrade oder die getrockneten Fr\u00FCchte. Zusammen mit den Sorten Jalape\u00F1o und Pasilla sind sie ein wichtiger Faktor der mexikanischen K\u00FCche."@de . "Poblano"@cs . . . . . "Piment poblano"@fr . "The poblano (Capsicum annuum) is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho (\"wide\"). Stuffed fresh and roasted it is popular in chiles rellenos poblanos. While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano."@en . "Poblano"@en . . . "Poblano"@de . . "3138536"^^ . . "Le piment poblano (en espagnol chile poblano, \u00AB piment de Puebla \u00BB) est une vari\u00E9t\u00E9 de l'esp\u00E8ce capsicum annuum. Ses fruits sont de grande taille (7 \u00E0 15 cm de long pour 5 \u00E0 8 cm de large) et pauvres en capsa\u00EFcine, de sorte qu'ils sont relativement doux (1000 \u00E0 1500 sur l'\u00E9chelle de Scoville). S\u00E9ch\u00E9, le fruit est connu sous le nom de piment ancho (chile ancho, \u00AB piment large \u00BB). Le poblano est couramment utilis\u00E9 dans la cuisine mexicaine, en particulier de l'\u00C9tat de Puebla, o\u00F9 il est utilis\u00E9 frais ou s\u00E9ch\u00E9."@fr . . "Poblano"@sv . . . . . . . "The poblano (Capsicum annuum) is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho (\"wide\"). Stuffed fresh and roasted it is popular in chiles rellenos poblanos. While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. A closely related variety is the mulato, which is darker in color, sweeter in flavor, and softer in texture. The pasilla pepper is sometimes incorrectly called \"poblano\", particularly in the United States, but they are distinct from true poblano peppers."@en . . "Chile poblano"@es . . . . . . . "Poblano je druh chilli papri\u010Dky, kter\u00E1 pat\u0159\u00ED mezi nejm\u00E9n\u011B p\u00E1liv\u00E9 odr\u016Fdy. V pr\u016Fm\u011Bru obsahuje pouh\u00FDch 1000\u20131500 SHU. Jejich domovem je Mexiko. Dor\u016Fst\u00E1 velikosti okolo 10 cm, jejich tvar je zaoblen\u00FD. Nezral\u00E9 plody jsou tmav\u011B zelen\u00E9 a\u017E m\u00EDrn\u011B purpurov\u00E9, v obdob\u00ED dozr\u00E1v\u00E1n\u00ED jsou t\u00E9m\u011B\u0159 \u010Dern\u00E9. Su\u0161en\u00E9 papri\u010Dky se naz\u00FDvaj\u00ED Ancho chiles. Papri\u010Dky se pou\u017E\u00EDvaj\u00ED k p\u0159\u00EDprav\u011B studen\u00FDch i tepl\u00FDch om\u00E1\u010Dek. P\u0159i jejich rozm\u011Bl\u0148ov\u00E1n\u00ED je c\u00EDtit jemn\u00E1 p\u00E1livost. N\u00E1zvy ancho a mulato jsou \u010D\u00E1ste\u010Dn\u011B synonymy pro poblano, ale \u010Dasto odkazuj\u00ED na jin\u00E9 stupn\u011B zralosti nebo su\u0161en\u00E9 ovoce. Spole\u010Dn\u011B s odr\u016Fdami jalape\u00F1o a jsou d\u016Fle\u017Eitou p\u0159\u00EDsadou mexick\u00E9 kuchyn\u011B."@cs . . . . . . . . . . "Poblano \u00E4r en hj\u00E4rtformad, gr\u00F6n, 7-15 cm l\u00E5ng frukt, som tillh\u00F6r spanskpeppar-familjen. Vid tillredning ugnsrostas den, skalas d\u00E4refter och anv\u00E4nds tillsammans med andra kryddor som smaks\u00E4ttare i den moles\u00E5s, som anv\u00E4nds mycket i det mexikanska k\u00F6ket. Den anv\u00E4nds \u00E4ven som fylld till olika r\u00E4tter s\u00E5 som chiles en nogada. Styrkan \u00E4r 1 000-1 500 scovillegrader."@sv . . . . . . . . . . . . . "O poblano (Capsicum annuum) \u00E9 uma pimenta suave nativa do estado de Puebla, no M\u00E9xico. Seco, \u00E9 chamado ancho ou chile ancho, da palavra espanhola ancho (\"largo\"). Uma variedade intimamente relacionada \u00E9 o mulato, que tem uma cor mais escura, um sabor mais doce e uma textura mais macia. A pimenta pasilla \u00E0s vezes \u00E9 incorretamente chamada de \"poblano\", particularmente nos Estados Unidos, mas s\u00E3o distintas das verdadeiras pimentas poblano."@pt . . . . . . . . . . "Capsicum annuum"@en . . . "Poblano ist eine Zuchtform der Paprika-Art Capsicum annuum, welche vor allem in Mexiko angebaut wird; der Name bezieht sich auf den Bundesstaat Puebla. Die Namen Ancho und Mulato sind teilweise synonym, sie bezeichnen jedoch oft andere Reifegrade oder die getrockneten Fr\u00FCchte. Zusammen mit den Sorten Jalape\u00F1o und Pasilla sind sie ein wichtiger Faktor der mexikanischen K\u00FCche."@de . . "7098"^^ . . . . "Le piment poblano (en espagnol chile poblano, \u00AB piment de Puebla \u00BB) est une vari\u00E9t\u00E9 de l'esp\u00E8ce capsicum annuum. Ses fruits sont de grande taille (7 \u00E0 15 cm de long pour 5 \u00E0 8 cm de large) et pauvres en capsa\u00EFcine, de sorte qu'ils sont relativement doux (1000 \u00E0 1500 sur l'\u00E9chelle de Scoville). S\u00E9ch\u00E9, le fruit est connu sous le nom de piment ancho (chile ancho, \u00AB piment large \u00BB). Le poblano est couramment utilis\u00E9 dans la cuisine mexicaine, en particulier de l'\u00C9tat de Puebla, o\u00F9 il est utilis\u00E9 frais ou s\u00E9ch\u00E9. \n* Alimentation et gastronomie \n* Portail du Mexique \n* Portail des Solanaceae \n* Portail des \u00E9pices et aromates"@fr . "Ancho poblano \u00E8 una cultivar di peperoncino della specie Capsicum annuum originaria del Messico. \u00C8 una variet\u00E0 molto popolare nella cucina messicana; i frutti, cuoriformi, blandamente piccanti, sono detti poblano quando sono freschi e anche dopo l'essiccazione."@it . . "Poblano"@pt . . "El chile poblano (fresco) o chile ancho (seco) es una Capsicum annuum. Es muy apreciado en la gastronom\u00EDa mexicana, donde se usa en todo tipo de recetas, como en los populares chiles rellenos. En comparaci\u00F3n con otros tipos de chiles, el poblano es un fruto grande y con bajo contenido de capsaicina (entre 1.000\u20132.000 en la escala Scoville), por lo que no es muy picante. En Guerrero se emplea como parte de los (en n\u00E1huatl, manojos de flores) que se ofrecen a San Francisco de As\u00EDs en Olinal\u00E1 (estado de Guerrero). Su nombre proviene de Puebla, de donde se cree es su origen. Tambi\u00E9n en algunas regiones del pa\u00EDs puede recibir el nombre de chile ancho cuando est\u00E1 seco. Antiguamente en el \u00E1rea de Durango, se le conoc\u00EDa como chile coraz\u00F3n. El chile poblano seco produce dos variedades. Se trata de los chiles mulatos y los chiles anchos. La diferencia entre ambos es de orden gen\u00E9tico, y se distinguen por su color y sabor. El chile ancho es rojizo a contraluz, mientras que el mulato es color caf\u00E9.se puede hacer en chile relleno"@es . . "\uD3EC\uBE14\uB77C\uB178\uACE0\uCD94(\uC2A4\uD398\uC778\uC5B4: chile poblano \uCE60\uB808 \uD3EC\uBE14\uB77C\uB178[*])\uB294 \uC7AC\uBC30\uC885 \uACE0\uCD94\uC774\uB2E4. \uC791\uC744 \uB54C \uB530\uC11C \uB9D0\uB9B0 \uAC83\uC740 \uC548\uCD08\uACE0\uCD94(chile ancho \uCE60\uB808 \uC548\uCD08[*]), \uB2E4 \uC790\uB780 \uB4A4 \uB530\uC11C \uB9D0\uB9B0 \uAC83\uC740 \uBB3C\uB77C\uD1A0\uACE0\uCD94(chile mulato \uCE60\uB808 \uBB3C\uB77C\uD1A0[*])\uB77C \uBD80\uB978\uB2E4."@ko . . . "Poblano"@en . "Ancho Poblano"@it . . "El chile poblano (fresco) o chile ancho (seco) es una Capsicum annuum. Es muy apreciado en la gastronom\u00EDa mexicana, donde se usa en todo tipo de recetas, como en los populares chiles rellenos. En comparaci\u00F3n con otros tipos de chiles, el poblano es un fruto grande y con bajo contenido de capsaicina (entre 1.000\u20132.000 en la escala Scoville), por lo que no es muy picante. En Guerrero se emplea como parte de los (en n\u00E1huatl, manojos de flores) que se ofrecen a San Francisco de As\u00EDs en Olinal\u00E1 (estado de Guerrero)."@es . . "Poblano \u00E4r en hj\u00E4rtformad, gr\u00F6n, 7-15 cm l\u00E5ng frukt, som tillh\u00F6r spanskpeppar-familjen. Vid tillredning ugnsrostas den, skalas d\u00E4refter och anv\u00E4nds tillsammans med andra kryddor som smaks\u00E4ttare i den moles\u00E5s, som anv\u00E4nds mycket i det mexikanska k\u00F6ket. Den anv\u00E4nds \u00E4ven som fylld till olika r\u00E4tter s\u00E5 som chiles en nogada. Styrkan \u00E4r 1 000-1 500 scovillegrader."@sv . "\u30DD\u30D6\u30E9\u30CE(Poblano)\u306F\u3001\u30E1\u30AD\u30B7\u30B3\u306E\u30D7\u30A8\u30D6\u30E9\u5DDE\u304C\u539F\u7523\u306E\u30DE\u30A4\u30EB\u30C9\u306A\u30C8\u30A6\u30AC\u30E9\u30B7\u3067\u3042\u308B\u3002\u4E7E\u71E5\u3055\u305B\u305F\u3082\u306E\u306F\u3001\u3067\u300C\u5E45\u5E83\u3044\u300D\u3068\u3044\u3046\u610F\u5473\u306E\u30A2\u30F3\u30C1\u30E7(ancho)\u3068\u547C\u3070\u308C\u308B\u3002\u751F\u307E\u305F\u306F\u30ED\u30FC\u30B9\u30C8\u3057\u305F\u3082\u306E\u306B\u5177\u6750\u3092\u8A70\u3081\u305F\u6599\u7406\u306F\u3001\u3068\u547C\u3070\u308C\u4EBA\u6C17\u304C\u3042\u308B\u3002 \u30DD\u30D6\u30E9\u30CE\u306F\u4E00\u822C\u7684\u306B\u8F9B\u307F\u6210\u5206\u306F\u5C11\u306A\u3044\u304C\u3001\u7A00\u306B\u975E\u5E38\u306B\u8F9B\u304F\u306A\u308B\u3053\u3068\u3082\u3042\u308B\u3002\u540C\u3058\u682A\u304B\u3089\u5F97\u3089\u308C\u305F\u5B9F\u3067\u3001\u8F9B\u5473\u306E\u5F37\u3055\u306B\u76F8\u5F53\u306A\u5DEE\u7570\u304C\u898B\u3089\u308C\u305F\u3068\u3044\u3046\u5831\u544A\u3082\u3042\u308B\u3002\u719F\u3057\u305F\u8D64\u3044\u30DD\u30D6\u30E9\u30CE\u306F\u3001\u672A\u719F\u306A\u7DD1\u8272\u306E\u30DD\u30D6\u30E9\u30CE\u3088\u308A\u3082\u8F9B\u304F\u98A8\u5473\u304C\u5F37\u3044\u3002\u8FD1\u7E01\u7A2E\u306E\u30E0\u30E9\u30FC\u30C8\u306F\u3001\u8272\u304C\u6FC3\u304F\u3001\u7518\u304F\u3001\u8EDF\u3089\u304B\u3044\u3002"@ja . .