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Jalapeno chili organic

€2,25 EUR

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The infamous Mexican Jalapeno

The jalapeño chili 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.

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