Jalapeno Seeds

Name: Jalapeño
Background:
The Jalapeño is one of the most popular and widely recognized chili peppers in the world. Originally from Mexico, the Jalapeño has become a staple in many cuisines due to its moderate heat, crisp texture, and versatile flavor. It’s commonly used both fresh and pickled and is appreciated for its ability to add a pleasant kick without overwhelming the palate.
Characteristics:
Appearance:
The Jalapeño has a smooth, firm skin that typically matures from a bright green to a deep red when fully ripe. The pods are plump and slightly curved, with a blunt, rounded tip. Green Jalapeños are most common, but red ones are often sweeter and have a bit more heat.
Heat Level:
The Jalapeño has a Scoville rating between 2,500 and 8,000 SHU, placing it in the mild to moderate range. It delivers a quick, pleasant burn that is manageable for most people, making it one of the more accessible hot peppers.
Size:
The pods are generally 2 to 3 inches long and about an inch in diameter. Their thick, meaty walls make them ideal for stuffing, slicing, and various cooking methods.
Taste Profile:
The Jalapeño has a fresh, grassy flavor with a slight sweetness and a crisp texture. Its mild heat and versatility make it suitable for a wide range of dishes, from raw salsas to cooked dishes.
Culinary Uses:
Jalapeños are perfect for salsas, hot sauces, and fresh salads. They can be stuffed and baked, commonly as "Jalapeño poppers," or added to marinades, stir-fries, and pizzas. They’re also popular pickled, which enhances their tangy flavor and is a common topping for nachos, sandwiches, and tacos.
Growing Notes:
The Jalapeño plant grows to about 2 to 3 feet tall and is highly productive, producing a generous yield of pods over a long season. It thrives in warm climates with full sun and well-draining soil. Jalapeños can be harvested when green for a milder flavor or allowed to ripen to red for increased sweetness and slightly more heat.
Caution:
While Jalapeños have relatively mild heat, it’s still recommended to handle them with gloves, especially if you’re sensitive to capsaicin. Avoid touching your face or eyes after handling.
Fun Fact:
The Jalapeño is named after the city of Xalapa (Jalapa) in the Mexican state of Veracruz. It’s also commonly smoked and dried to create chipotle peppers, which have a rich, smoky flavor that adds depth to many dishes.
You are buying 10 seeds