The infamous Mexican Jalapeno
The jalapeño chili pepper is firm, aromatic, tasteful, fleshy and elongated, about 7 cm long and 3cm wide. They can be consumed both before and after maturation and are averagely spicy, between 2,500 and 8,000 points on the Scoville scale, although the intensity of taste depends largely on the characteristics of the terrain and handling. Much of the capsaicin, the alkaloid that causes the heat, is concentrated in the veins and seeds. An important part of the total jalapeno production is destined for drying, to prepare the Chipotle Chile (of the nahuatl chilpoctli, meaning "smoked bitch"). The name jalapeño is due to the traditional production center, in the Mexican city of Xalapa, in the state of Veracruz. In Mexico alone, more than 6,000 hectares are dedicated to the production of this type of pepper, mainly in the region of the Papaloapan River basin. Seeds grown and seed saved in Cork, Ireland.
Scientific Name: Capsicum annum
Plant Life Cycle: annual
Optimal Germination Temperature: 20C-24C
Germination time in days: 20-30 days
Indicative Days to maturity: 60-90 days
Sunlight: full sun
Soil requirement: well drained, non acidic
Sowing and cultivation: Sow indoors early spring 1"deep, 2" apart at a soil temperature of at least 18C. The plant is sensitive to temperature variations. Transplant outdoors when temperatures have warmed up and the last chance of frost has passed. Plant row apart 24". It is advised to grow this pepper in a greenhouse or sunny sheltered spot since they need high temperature to grow
