Jalapeno TAM Chili Seeds
Info: The Jalapeno TAM is the milder variant of the well-known and popular Jalapeno.
The chili named after the town Jalapa (Veracruz) in Mexico is one of the most well known and most popular chilies in Mexico and the United States. The Jalapeños are popular in particular due to their juicy fruit flesh with the typical flavour of this variety. The fruits reach a length of up to 8 cm and have thick fleshy fruit walls and rounded ends. The fruits often have a cracked, corked surface, which the Mexicans regard as a quality characteristic. Unripe Jalapeños are green, and when ripened they have a powerful red colour. When they are green, Jalapeños sometimes tend to have dark flecks, which disappear when they have ripened to red.
Jalapeños belong to the few chillies which also taste good when they’re green and unripe. When they have ripened, their flavour takes on a pleasant sweetness. Due to their mild spiciness, Jalapenos are excellent for fresh consumption, as well as for cooking, stuffing, pickling and grilling.
Care: The germination temperature is between 22 und 28°C (6 - 20 day germination period), therefore the use of a greenhouse and a heating mat is recommended. The plants need fresh, well-fertilised, permeable soil, and do not tolerate waterlogging. They should be planted in a sunny, protected place with at least 6 hours of sunlight - preferably more. Put the plants outside approx. 2 to 3 weeks after the last frost.
|Level of spiciness||3|
|Scoville||1.000 - 1.500 SHU|
|optimal germination temperature||22 - 28 °C|
|Sowing||Jan. - Apr.|
|Plant growth habit||bushy, approx. 80 cm in height|
|Ripening||from green to red|
|Fruit appearance||long, rounded, approx. 3 x 8 cm|
|Ripening time||65 - 75 days|
|Holzweg 16 |
67098 Bad Dürkheim
Im Februar gekauft. Alles gut verpackt und schnell erhalten.
Keimrate gut bis sehr gut. (7 von 10)
Pflegeleichte Pflanzen. obwohl das Wetter dieses Jahr nicht so toll war, habe ich pro Pflanze über 20 Schoten geerntet (grün)
Der Rest reift jetzt aus zu einem Strahlenden rot. Da schmecken sie am besten und haben komischer Weise fast ihre komplette schärfe abgebaut.
Trotzdem bin ich von Der TAM voll überzeugt.