Description
The Jalapeno is a medium-sized hot pepper from the species 'Capsicum annuum'. Originating in Mexico where it remains a staple food, it is one of the most widely used chilli peppers. It can be used in a variety of dishes and is a popular topping for pizzas, nachos and tacos.
Jalapeno peppers have a mild to moderate heat level, measuring between 2,500 and 8,000 in Scoville Heat Units. If you love spicy food then keep in mind that they’re far milder than cayenne peppers or serrano peppers.
Mature jalapeno peppers measure about 5-10cm long. At this point they will be pod like in shape. They are traditionally used for pickling while still green, and this is probably how most people visualise them. However, if left to ripen fully the jalapeno will turn red and the taste will become sweeter. This can take a bit more time so be patient. As you pick them the plant will continue to produce more.
Jalapeno peppers are a rich source of Vitamin C, with one jalapeno providing roughly 20% of your recommended daily intake. Low in calories, they are also a good source of fibre, vitamin B6 and the antioxidant carotene. Their spicy quality comes from the compound capsaicin.
When growing jalapenos, they need plenty of direct sunlight, ideally 6-8 hours. Plant them in early Spring. They have a pretty fast growth rate of 3-4 months. Be careful not to over-water. The heat level of the jalapeno can be affected by growing conditions such as temperature, light and soil nutrition.
Sowing:
Sow from March to April in modules or on a heated bench, or in a propagator at a temp between 18ºC - 21º C. Transplant to 7.5cm pots after 4 weeks. Plant in final positions indoors no earlier than May.
Spacing:
Leave 50cm between plants and 50cm between rows.
For more check out our "How to grow Chilli Peppers" post here.
Seeds Per Pack: 100
