The famous chilli pepper, which is said to have originated in the area surrounding Xalapa (Jalapa) in Mexico, is known as a jalapeno and got its name from the Aztecs, who sold it in the marketplaces that they operated. The jalapeno is a type of chilli pepper that packs a significant punch and is renowned for the distinct flavour and aroma it exudes. The peculiar flavour that it lends to any meal has gained widespread popularity as a result of its incorporation into cuisines from throughout the world.
The TAM Mild Jalapeno, also known as the Tamed Jalapeno, is the result of crossbreeding jalapenos with bell peppers in an attempt to develop a less spicy variety of the jalapeo pepper. Scoville Heat Unit (SHU) measurements only come in at approximately 1,000 for this substance, which was developed by Dr. Villalon at Texas A&M University.
The Jalapeno Chilli can take on a conical or nearly cylindrical shape, and as it ripens, it transforms from a dark green to a bright red colour. Jalapenos are known for their spicy flavour. On the surface of the skin, a scarring pattern called as corking may appear. This scarring, which frequently has a brownish hue, is indicative of higher heat levels and enhanced appeal to cooks.
These seeds can also be found in the following Collections:
Seed Quantity 15 Seeds
Species Capsicum annuum
Origin Xalapa, Veracruz, Mexico
Heat Level (Scoville Rating) Medium (2,500-10,000 SHU)
Pod Description Bullet-shaped Jalapeño Chilli fruit measure approximately 5-10cm in length, with a distinctly green hue.
Also known as Chipotle (when dried)
Sow indoors in late winter to late spring. Sow 1cm deep in trays or, alternatively, two seeds per pot (keeping the strongest seedling). Carefully transplant the seedlings into individual pots filled with well-drained soil when they are large enough to handle. With regular watering and good sunlight, they will thrive and produce fruit throughout the summer.
A staple in the gardening world, 'Jalapeño' is a common and simple plant to cultivate, exhibiting prolific yields of succulent, green fruit. Generally picked while green, the produce can mature to red if left. Plants reach an approximate height of 80cm, maturing and providing a steady bounty starting late in the summer or 80 days after sowing. Additional variants include 'Biker Billy Jalapeño' and 'Jalapeño Mini'.
Cooking & Eating
Due to its thick skin, drying jalapeños can be difficult. Therefore, it is common to pickle or smoke them, resulting in the chipotle variety with its more robust and sweet flavour. Highly regarded as a topping on nachos and tacos, jalapeños are also often filled with cheese, seafood, or meat. In addition, they are a favoured ingredient in various salsas and chilli sauces.