Trident

Family: Solanaceae Mildly Hot Pepper

Sink your senses into Trident’s glossy, deep-green poblano pods—sleek and substantial, with a gently tapered trident point and a velvety skin that catches the light.

The flavor is richly peppery with a mild, warming finish, making these pods ideal for roasting and stuffing, as well as for charred-skin sauces and smoky salsas. Grow Trident for a steady harvest over many weeks, when each fruit’s firm crunch and aromatic depth shine at its best.

Light: Full SunMaturity: 75 DaysHabit: Upright

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 7th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Sep 3rd
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Trident poblanos bring a meaty, pepper-forward bite with a gentle heat that stays civilized—roast them and the skin turns silky while the flesh keeps its crunch long enough to stuff cleanly. They’re especially at home under smoke: char, blend, and let the peppery aroma carry the show with lime and garlic.

Best Uses

roast-and-peel for smoky, spoonable ristras-style sauces
charred-skin blend into smoky salsa and adobo-adjacent spreads
stuffed pods—hold their shape for a clean slice-and-eat cross section
grill/roast as thick fajita-style strips that don’t turn mushy

Flavor Profile

richly peppery poblano character mild, warming finish velvety skin with a firm, snappy crunch

Kitchen Pairings

lime garlic smoked paprika black beans corn cheddar

Frequently Asked Questions

What pest or disease most often affects Capsicum annuum (poblano/trident peppers), and how can I control it?

Watch for aphids and spider mites, which commonly damage pepper leaves by sucking sap and causing stippling. Rinse plants with a strong spray of water, then apply insecticidal soap (especially the underside of leaves) and repeat every 5–7 days until you see no new damage. If you notice fuzzy gray mold or wilting patches, improve airflow and avoid wetting foliage; remove affected leaves promptly to limit spread.

How often should I water Capsicum annuum during the main growing phase?

Water deeply so the top 1–2 inches of soil dry slightly between waterings, which typically means about 1–2 inches of water per week depending on heat. During flowering and fruit set, keep moisture steady—irregular watering can trigger blossom drop and misshapen peppers. Mulch around plants to reduce rapid drying, especially in Full Sun conditions.

How do I know when my trident poblano peppers (Capsicum annuum) are ready to harvest?

Harvest at about 75 days when the peppers are fully sized and the skin has a firm, glossy look. For classic poblano use, pick when they’re dark green and have good thickness; for a riper, sweeter stage, leave them on until they turn red (usually later) before harvesting. If the pepper comes off the plant easily with a short twist, it’s ready—don’t pull hard.