Hot Pepper Jalapeño M.

Hot Pepper Jalapeño M.

2.85

The Jalapeño chili is named after the city of Xalapa in Mexico, where the pepper was traditionally cultivated. But Mexicans also know it by the names chile gordo, meaning ‘fat chili pepper’, and cuaresmeño, referring to its traditional place on the Lent food table. Its first recorded appearance (as chipotle, i.e. smoke-dried jalapeño) is in the Florentine Codex manuscript, where priest and ethnographer Bernardino de Sahagún reported how popular peppers were with Aztecs in the 16th century: they were used in cooking, medicine and certain cultural ceremonies. Nowadays, jalapeños are grown extensively across Mexico and the thick-walled fruits are known worldwide. Although they are usually eaten at the green stage, either fresh or pickled, the fruits ripen to red and are amazingly sweet when allowed to do so (Scoville units: 2.500-8.000).

LATIN NAME 
Capsicum annuum

NAME 
Hot Pepper

VARIETY 
Jalapeño M

QUANTITY 
35 seeds

PLANT SIZE 
Height 70 cm 
Width 35 cm

CONTAINER SIZE 
Height 30 cm 
Width 30 cm

COMPANION PLANT 
Basils, okra, onions, radishes, calendula, mints.

SOWING 
Indoor Feb-Mar 
Outdoor May-June

TIMING 
Germination 15-30 days 
Harvesting 90-120 days

SPACING 
When sowing 5 cm; Depth 0,5 cm 
When transplanting 30 cm

GROWING 
Sunligth Full sun. 
Soil Well-drained, light and fertile soil. 
Watering Regular, moderate watering. 
Feeding Heavy feeder.

CARING 
Expert tip The Jalapeño’s flavour is best when harvested at the green stage, but it becomes hotter when left to ripen fully..

SUPPORTING 
Pollinators
Although peppers are self-pollinating plants, pollinators will increase fruit set. 
Pests
Grow companion plants that attract ladybirds to prevent aphid attacks.

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