Chilli 'Jalapeno'

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Chilli 'Jalapeno'

from A$5.25

Capsicum annuum

‘Jalapeno’ fruits are conical, thick-walled and usually used when green. They are rated 2,500–8,000 on the Scoville scale. They usually ripen to red and often develop a distinctive ‘corking’ pattern (light coloured marks) as they reach full size.

  • vigorous plant producing high yields

  • produces over long season

Fresh Jalapenos are great in salsas, thinly sliced for nachos or pizza toppings, or pickled to preserve them.

The Jalapeño is probably the mostly widely know chilli variety in the world. The chilli gets its name from the town of Jalapa in the Mexican state of Veracruz. When ripe, they are often smoked and dried and are then called Chipotle and used to flavour sauces, soups and stews.

Certified Demeter Biodynamic and Certified Organic

SEED COUNT: 20 approx
Germination: Lot#12153. 94% May 2023

Size:
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Seed Raising, Growing and Harvest Information

Plant Type Site Spacing Height Sowing
Depth		 Days to
Germination		 Days to
Maturity
Tender
Perennial		 Full Sun 30-45cm apart
in rows 60-90cm apart		 80cm 6mm 7-10 days
@ 30 degrees
 75 days
(Green)

TRANSPLANTS (recommended)- Sow seeds into shallow flats, 4 seeds/2.5cm about 8 weeks prior to transplanting. If possible, maintain soil temperatures at 27-32°C. Chilli seeds germinate very slowly in cooler soil. When the first true leaves appear, transplant seedlings into 5cm cell-type containers or 10cm pots. Grow plants at approx. 21°C day and 16°C nights. Harden off plants by slightly reducing temperature to 15-18°C and reducing water for 2-3 days before transplanting.

Transplant out after frost when the soil is warm and weather is settled. Ideal seedlings have buds, but no open flowers. Set plants 30-45cm apart in rows 60-90cm apart, or 2 rows with 45cm between plants.

NOTE – 'Days to Maturity' are from transplant to green fruit. Fruit continues to mature on the plant to red.

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