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:

A Textural Goldmine for Your Spicy Recipes

In the kitchen, the Jalapeño pepper stands out from the majority of other varieties due to its thick, crunchy, and particularly juicy flesh.
This unique texture makes it the ideal ingredient for preparing cheese-stuffed poppers or for livening up your salsas and traditional Mexican dishes.

A Graphic Chameleon for Your Outdoor Decor

Ornamentally, this potted pepper offers a captivating visual spectacle thanks to its glossy foliage and its dramatic color transition.
Its fleshy fruits turn from an intense forest green to a vibrant scarlet red, adding an irresistible touch of exoticism to your flowerbeds, balconies, or terraces.

A Natural Repellent for a Healthy Organic Vegetable Garden

Beyond its aesthetic and culinary qualities, the capsaicin in this hot pepper serves as an excellent ecological solution to protect your plants.
Used as a spray or in a homemade maceration, its juice acts as an effective natural treatment to keep pest insects away without any chemical products.

- 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.

This article was written by Julien on 07/14/2026.