The name Anaheim refers to a mild variety of the New Mexican chile and is a member of the Capsicum genus. New Mexico chile varieties were developed in the state by Dr. Fabian Garcia about 100 years ago. They got the name 'Anaheim' when a farmer named Emilio Ortega brought these seeds to the Anaheim, California area in the early 1900's. Today, Arizona produces large numbers of Anaheim chilis, genetically improved for consistency in color, heat, and are more meaty.
Anaheim pepper heat typically ranges from 500 to 2,000 on the Scoville heat scale.