Capsicum annuum JALAPENO PEPPER (10 seeds)

Jalapeño pepper, also known as the Mexican chili, is a spicy variety originating from North America.
It takes its name from its city of origin, Jalapa, located in the state of Veracruz, Mexico.

It is a perennial condiment plant from the Solanaceae family that reaches a height of 50 to 70 cm.
It has a bushy habit, evergreen foliage, and exhibits rapid growth. On the Scoville scale, it rates between 2,500 and 8,000, which corresponds to a medium to low pungency.

The foliage consists of thick, oval, dark green leaves with a smooth texture and a slightly glossy surface.

Flowers are small, trumpet-shaped, and white. They appear in clusters at the top of the stems in early summer, releasing a subtle fragrance.

The fruits are fleshy, cylindrical peppers measuring 5 to 9 cm in length. Their skin is smooth and shiny, with colors ranging from light green when immature to red when ripe. Their flavor is spicy but not burning, a characteristic trait of this variety.

Jalapeño chili seeds come from the Capsicum annuum plant; they are yellow, cylindrical, and measure 3 mm in diameter.

- Harvest:

The harvest takes place approximately two and a half months after sowing, and each plant yields about thirty fruits. It is a highly productive variety.

- Uses:

Fresh: Used in sauces to add a spicy and aromatic touch, perfect for Mexican dishes.

Stuffed: Can be filled with cheese or meat, then grilled or fried to create savory, spicy appetizers.

Preserved: Pickled in vinegar or oil to create spicy condiments for sandwiches, tacos, or salads.

Dried: Can be dried and ground into powder for homemade spice blends or hot sauces.

- Germination and Sowing:

• The best time to sow Jalapeño pepper seeds is in May, as temperatures begin to rise.
• Soak the seeds in lukewarm water for 12 hours before planting to break dormancy and speed up germination.
• Plant them in individual small pots or a seed tray under a few millimeters of substrate.
• Use high-quality, pre-moistened potting soil.
• Place the culture in a spot where the temperature is between 25°C and 35°C.
• Germination typically begins 3 to 5 weeks after sowing.

- Soil Type:

Mexican chili requires airy, well-draining, light, and fertile soil. A potting mix rich in organic matter with added vermiculite is ideal. Avoid heavy or clay-rich soils.

- Exposure:

Needs full sun to develop fully. A sunny location with at least 6 hours of direct sunlight per day is ideal for an abundant harvest.

- Temperature & Hardiness:

Prefers warm temperatures between 20°C and 30°C. It is frost-sensitive; in cold-winter regions, it is best grown in pots or protected. It does not tolerate temperatures below 5°C.

- Watering:

Requires regular watering to keep the soil moist but not waterlogged. Moderate watering (1 to 2 times a week) is usually sufficient. Mulching the base of the plant is recommended to retain moisture and limit evaporation during heatwaves.

- Propagation:

Primarily done by seed. Cuttings are possible in June using semi-hardwood stems, but this is less common.

- Pests and Diseases:

The main threats include whiteflies, powdery mildew, and scab. Aphids, thrips, and rust can also cause damage to the plant.