Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
The Jalapeño M is the classic jalapeño in its truest form — the thick-walled, glossy green pepper that defined an entire category of flavor. Beloved by home gardeners, chefs, and commercial growers alike, this variety represents the traditional balance of medium heat, bold flavor, and dependable production.
Plants are vigorous and compact, reaching about 24–30 inches tall with strong stems and dense foliage that shade developing fruit. Each plant yields dozens of uniform 3-inch pods that start deep green and ripen to a rich, fiery red. Their smooth skin, crisp texture, and firm flesh make them ideal for pickling, stuffing, grilling, or drying into chipotle peppers.
Flavor-wise, Jalapeño M offers the quintessential jalapeño profile — bright, grassy, and slightly smoky — with a noticeable but manageable heat level averaging 2,500–8,000 Scoville Heat Units (SHU). It’s the perfect pepper for those who want that familiar burn without venturing into superhot territory.
Highly adaptable, Jalapeño M performs well in a variety of climates and soil types, showing strong tolerance to heat, humidity, and moderate drought. It’s also a reliable variety for container growers, producing high yields even in smaller spaces.
Originating from the long-cultivated Capsicum annuum lineage first domesticated by Indigenous farmers of Mesoamerica, the Jalapeño M continues that living legacy as one of the most recognized and widely grown peppers in the world — a true standard of heat, flavor, and heritage.
Planting (How to Sow and Plant) – Jalapeño M Pepper
Starting Indoors
Timing:
Start seeds 8–10 weeks before your region’s last expected frost date. Jalapeños thrive on a long warm season, so early indoor starts are essential for full harvest potential.
Depth:
Sow seeds ¼ inch deep in a sterile, fine-textured seed-starting mix. Cover lightly and keep evenly moist, never soggy.
Temperature:
Maintain 75–85°F (24–29°C) in the germination medium. Bottom heat from a seedling mat greatly improves germination rates.
Germination Time:
Seeds usually sprout in 7–14 days under optimal warmth. Cooler conditions slow or reduce germination.
Light:
Once seedlings emerge, provide 14–16 hours of bright light daily using grow lights placed 2–3 inches above foliage. Adjust height as plants grow to prevent leggy stems.
Air Temperature:
Maintain room temperatures around 70–80°F (21–27°C) to encourage steady, compact growth.
Potting Up:
Transplant seedlings to individual cells or 3–4" pots once they develop true leaves. Handle carefully to avoid root disturbance.
Feeding:
Use a ¼-strength balanced fertilizer weekly, increasing to half-strength as seedlings mature. Avoid excess nitrogen that encourages foliage over fruit.
Soil Temperature & Transplant Timing
Do not transplant by calendar alone — check soil warmth and nighttime conditions first.
At planting depth (2–4 inches):
Soil must reach 60–65°F (16–18°C) for several consecutive mornings.
Night air temperatures should remain above 55°F (13°C).
Ideal root-zone temperature: 70–85°F (21–29°C) for strong establishment.
How to Check:
Insert a soil thermometer 2–4 inches deep and record early-morning readings for a few days. Average the results to ensure consistent warmth before planting.
Transplanting Outdoors
Hardening Off:
Begin 5–7 days before transplanting. Gradually expose seedlings to outdoor sun, wind, and cooler temperatures. Bring indoors overnight if temps dip below 55°F (13°C).
Location:
Choose a sunny, well-drained site enriched with compost or aged manure. Avoid planting where peppers, tomatoes, eggplants, or potatoes have grown in the past 3 years to reduce soil-borne disease.
Spacing:
Plant 18–24 inches apart in rows 24–36 inches apart for good airflow and ease of harvest.
Support:
Generally not required, but light staking may help prevent lodging under heavy fruit load or in windy areas.
Watering After Transplant:
Water deeply after planting to settle roots. Keep soil consistently moist during establishment, avoiding waterlogged conditions that cause root rot.
How to Grow – Jalapeño M Pepper
Watering
Provide 1–1½ inches of water per week, especially during dry or windy periods.
Deep, infrequent watering encourages strong root systems and sturdier plants.
Best method: Use drip irrigation or soaker hoses to water at soil level, keeping foliage dry and minimizing fungal disease.
If overhead watering is unavoidable, water early in the morning so leaves dry before evening.
Flavor tip: Consistent, moderate watering preserves that balanced jalapeño heat and crisp texture — excessive moisture can lead to milder flavor and cracked skins.
Fertilizing
Start with a balanced fertilizer (10-10-10) or organic equivalent every 2–3 weeks during early vegetative growth.
Once flowering and fruiting begin, switch to a low-nitrogen, high-potassium blend (such as 5-10-10) to support pod development and maintain strong flavor.
Over-fertilizing with nitrogen will produce lush foliage at the expense of yield and heat.
Weeding & Mulching
Keep the bed weed-free, as weeds compete for water and nutrients.
Mulch once soil warms to conserve moisture, suppress weeds, and regulate soil temperature.
Early in the season, black plastic mulch can preheat the soil. Transition to organic mulch (like straw or compost) later in the summer for moisture stability.
When hand-weeding, work gently around the base — jalapeños have shallow roots that are easily damaged.
Sun & Heat Management
Jalapeño M thrives in full sun, needing at least 6–8 hours daily for robust yields.
Ideal temperatures: Daytime 75–90°F (24–32°C) and nights above 60°F (16°C).
During heat waves above 95°F (35°C), provide 30–40% shade cloth to maintain fruit set and prevent blossom drop.
Good airflow reduces humidity stress and disease pressure.
Spacing & Support
Space plants 18–24 inches apart in rows 24–36 inches apart for airflow and easy access.
Support may not be necessary, but light staking or small cages help prevent branches from lodging under heavy fruit loads.
Companion Planting
Good companions: Basil, marigolds, carrots, cucumbers, okra, beans, onions, and parsley — they enhance pollination and deter pests.
Avoid: Fennel and kohlrabi, which can inhibit growth.
Interplanting with herbs and flowers also draws beneficial insects that reduce aphid and thrips populations.
Container Growing
Excellent for containers — choose a minimum 5–7 gallon pot with drainage holes.
Use high-quality well-draining potting mix and check soil moisture daily during hot weather.
In midsummer, shade the pot sides to protect roots from overheating and moisture loss.
Fertilize lightly but regularly, as nutrients leach faster in containers.
Additional Tips – Jalapeño M Pepper (Capsicum annuum)
Harvesting
Stage Options: Harvest when pods are firm, glossy green for the classic jalapeño flavor and balanced heat. For a sweeter, smokier taste, allow pods to ripen fully red on the plant — these are ideal for drying or smoking into chipotles.
Technique: Use pruners or scissors to cut peppers, leaving a small portion of the stem attached. Avoid pulling or twisting, which can damage branches and slow further production.
Frequency: Regular harvesting every few days encourages continuous flowering and fruit set.
Quality Tip: Pods that show slight “checking” (tiny white stretch marks near the shoulder) are at peak flavor and heat — a sign of maturity, not damage.
Flavor & Nutrition
Profile: Classic jalapeño flavor — bright, earthy, and slightly smoky, with moderate heat (2,500–8,000 SHU).
Nutritional Value: Excellent source of vitamin C, vitamin A, potassium, and antioxidants. The capsaicin also provides mild anti-inflammatory properties.
Flavor Enhancement: Mild water stress (slightly less frequent watering near harvest) concentrates flavor and heat. Excess water and nitrogen tend to reduce both.
Handling
Gloves: Recommended when harvesting or processing large batches to avoid skin irritation.
Cleaning Tools: Wash knives and cutting boards with hot, soapy water, followed by a vinegar rinse to remove oils.
Processing Safety: Work in a well-ventilated space when drying, roasting, or smoking peppers to avoid capsaicin fumes.
Storage & Preservation
Fresh Storage: Keep unwashed peppers in a paper bag or vented container in the refrigerator for up to two weeks.
Freezing: Slice or dice and freeze in single layers before transferring to freezer bags. Retains flavor and texture well for cooked dishes.
Drying: Dehydrate red-ripe peppers at 120°F (49°C) or air-dry in a warm, dry spot. Once crisp, grind into flakes or powder for spice blends.
Smoking: Traditional chipotles are made by slow-smoking fully red pods over mesquite or fruitwood for 24–48 hours — a preservation practice rooted in Indigenous Mesoamerican foodways.
Pickling: Perfect for crisp, mild vinegar pickles. Jalapeño M’s thick walls hold texture beautifully in canning and refrigerator recipes.
Kitchen Use
Fresh: Dice into pico de gallo, salsas, guacamole, nachos, tacos, and chili.
Cooked: Roast or grill to bring out sweetness; stuff with cheese or sausage for poppers; or sauté with onions and garlic for fajitas.
Smoked or Dried: Grind into chipotle powder, blend into BBQ rubs, sauces, and marinades.
Pairings: Compliments lime, garlic, onion, cumin, cilantro, tomato, mango, pineapple, and all manner of roasted meats and beans.
Growing & Pruning Tips
Growth Habit: Compact plants (24–30 inches) benefit from light staking once heavy with fruit.
Pruning: Remove lower leaves once plants are established to improve airflow, but avoid heavy pruning that reduces canopy cover.
Soil: Maintain even moisture; deep watering once or twice a week is better than frequent shallow watering.
Fertilizing: Reduce nitrogen after flowering; switch to potassium-rich feeds to encourage abundant fruiting.
Containers & Watering
Container Size: Use at least a 5-gallon pot; larger pots (7–10 gallons) yield more consistent results.
Drainage: Ensure containers have multiple drainage holes to prevent waterlogging.
Water Rhythm: Keep moisture even — wide wet-dry swings can cause cracking or blossom end rot.
Summer Tip: Shade the pot sides in extreme heat to prevent root stress.
Companion Planting & Pollinators
Beneficial Companions: Basil, marigolds, onions, oregano, and parsley attract pollinators and repel harmful pests.
Pollinator Note: Jalapeños self-pollinate, but bee activity improves fruit set and overall yield.
Trap Crops: Planting radishes or nasturtiums nearby can distract aphids and flea beetles.
Seed Saving
Selecting: Save seeds from fully ripened red peppers that match the true Jalapeño M shape and heat level.
Isolation: Keep at least 150 feet from other Capsicum annuum types or bag blossoms to prevent crossing.
Processing: Scoop seeds from ripe fruit, dry for 7–10 days in a well-ventilated area away from direct sunlight.
Storage: Store in airtight containers with a desiccant packet in a cool, dark place.
Viability: Seeds remain viable for 3–4 years under proper conditions.
Common Pests & Problems – Jalapeño M Pepper
Insects & Mites
Aphids
Symptoms: Leaf curling, yellowing, sticky honeydew, and sooty mold.
Controls: Blast with water or apply insecticidal soap or neem. Encourage natural predators like lady beetles and lacewings.
Spider Mites
Symptoms: Fine stippling and webbing, especially during hot, dry weather.
Controls: Increase humidity, hose undersides of leaves, and use horticultural oil or neem. Release predatory mites if available.
Whiteflies
Symptoms: Tiny white insects rising when leaves are disturbed; sticky residue on leaves.
Controls: Use yellow sticky traps, vacuum early morning adults, and spray with insecticidal soap or neem.
Thrips
Symptoms: Silvery streaks or deformed new growth; potential virus transmission.
Controls: Remove weeds, use blue sticky cards, apply spinosad or insecticidal soap.
Flea Beetles
Symptoms: Small shot-hole damage on young leaves.
Controls: Protect seedlings with row covers until flowering, apply diatomaceous earth, and use trap crops like radish or mustard.
Cutworms
Symptoms: Seedlings cut off at soil level overnight.
Controls: Place cardboard collars around stems, remove debris, and hand-pick larvae at dusk.
Pepper Weevil / Fruit Borers
Symptoms: Small entry holes, premature fruit drop.
Controls: Prompt harvest, destroy fallen fruit, and maintain clean beds. Consult local extension offices for pheromone trap guidance.
Pepper Maggots
Symptoms: Sting marks or larvae tunneling inside pods.
Controls: Harvest regularly, remove infested fruit, and use bait traps per regional guidelines.
Caterpillars (Hornworms, Loopers)
Symptoms: Chewed leaves or holes in fruit.
Controls: Hand-pick or apply Bacillus thuringiensis (Bt) on small larvae.
Slugs & Snails
Symptoms: Irregular holes in foliage, slime trails, or damage to fruit near soil.
Controls: Use beer traps, iron phosphate baits, or copper barriers. Pull mulch back from stems.
Diseases
Bacterial Leaf Spot
Symptoms: Small water-soaked lesions that darken and cause defoliation.
Prevention: Use clean seed, avoid overhead watering, and rotate away from Solanaceae for 3 years.
Management: Remove infected leaves; copper-based sprays can help protect new growth.
Anthracnose
Symptoms: Sunken, dark spots on ripening fruit that develop fungal growth.
Prevention: Mulch to reduce splash; ensure good airflow.
Management: Remove affected fruit; apply labeled fungicides as needed.
Phytophthora Blight / Root Rot
Symptoms: Sudden wilt, dark stem lesions, fruit rot in wet soil.
Prevention: Provide excellent drainage and avoid overwatering.
Management: Pull affected plants, improve soil drainage, and avoid replanting peppers in the same area that season.
Powdery Mildew
Symptoms: White powder on leaves late in the season.
Prevention: Ensure airflow and avoid excess nitrogen.
Management: Remove infected foliage; apply biofungicides to reduce spread.
Verticillium / Fusarium Wilts
Symptoms: One-sided yellowing or wilting; brown streaks in vascular tissue.
Management: Rotate crops, solarize soil where possible, and remove infected plants — no in-plant cure exists.
Mosaic Viruses (TMV, CMV, etc.)
Symptoms: Mottled leaves, puckering, and stunting. Often transmitted by aphids or thrips.
Prevention: Control vectors, sanitize tools and hands, and avoid handling tobacco before working with plants.
Physiological & Environmental Issues
Blossom End Rot
Cause: Calcium transport failure due to irregular moisture or root disturbance.
Fix: Maintain consistent watering, mulch, and avoid overfertilizing with nitrogen.
Poor Fruit Set
Cause: High heat (>95°F), cool nights (<60°F), drought, or excess nitrogen.
Fix: Provide light afternoon shade in extreme heat, maintain steady moisture, and ensure good airflow.
Sunscald
Cause: Sudden exposure of fruit to direct sunlight after pruning or defoliation.
Fix: Maintain a healthy canopy and avoid heavy pruning.
Cracking / Splitting
Cause: Heavy rain following drought or inconsistent watering.
Fix: Water consistently and harvest promptly when fruit ripens.
Flavor Dilution
Note: Excess water or nitrogen can reduce jalapeño heat and aroma. Moderate stress enhances traditional flavor and heat balance.
Monitoring & Prevention Checklist
Inspect undersides of leaves weekly for early pest signs.
Water at soil level with drip or soaker hoses; avoid wetting foliage.
Maintain 18–24" spacing for airflow.
Mulch after soil warms to reduce splash and stabilize moisture.
Rotate 3+ years away from peppers, tomatoes, and potatoes.
Sanitize tools and promptly remove diseased or dropped fruit.
FAQs – Jalapeño M Pepper
Q: How hot is Jalapeño M?
Jalapeño M averages 2,500–8,000 Scoville Heat Units, making it a medium-hot pepper with the classic jalapeño kick — enough to bring heat, but still approachable for most palates.
Q: How long does it take to mature?
Plan on 70–80 days from transplant for full-size green pods, and 90+ days for red, fully ripened fruit used in chipotle production.
Q: How long does germination take?
Seeds typically germinate in 7–14 days at a steady soil temperature of 75–85°F (24–29°C). Cooler media or fluctuating temperatures can slow germination.
Q: What kind of soil do Jalapeños prefer?
They thrive in loamy, well-drained soil with a pH between 6.0 and 7.0. Consistent moisture and rich organic matter help maximize yields and flavor.
Q: What spacing do they need?
Set plants 18–24 inches apart in rows 24–36 inches apart to promote airflow and reduce disease.
Q: Do Jalapeños need pollinators?
No. Jalapeños are self-pollinating, though visits from bees and other pollinators can increase fruit set and yield.
Q: Can I grow Jalapeños in containers?
Yes — they perform very well in 5–10 gallon pots filled with high-quality potting mix. Ensure drainage holes and steady watering.
Q: How many peppers will one plant produce?
A healthy Jalapeño M can yield 25–50 pods per plant, depending on growing conditions and season length. Regular harvesting encourages continuous fruiting.
Q: When and how should I harvest Jalapeños?
Harvest when pods are glossy green and firm for traditional jalapeño flavor. Leave pods to ripen red for chipotle drying or sweeter, deeper flavor. Cut peppers with pruners rather than pulling to avoid stem damage.
Q: What’s the best way to store them?
Fresh jalapeños can be kept in the refrigerator for up to 2 weeks in a breathable container. For long-term storage, freeze whole, sliced, or roasted peppers. Fully red pods can be smoked or dehydrated for chipotles.
Q: Are Jalapeños perennial?
Only in frost-free zones (USDA 10–12). In cooler climates, grow as an annual or overwinter mature potted plants indoors under bright light at 60–70°F (15–21°C).
Q: Why are my Jalapeños cracking?
Cracking or “checking” is common and indicates rapid growth after dry periods or heavy rain. It’s mostly cosmetic — cracked peppers are safe to eat and often juicier.
Q: Can Jalapeños cross-pollinate with other peppers?
Yes — they can cross with other Capsicum annuum varieties if grown nearby. For seed-saving, separate varieties by at least 150 feet, or bag blossoms and hand-pollinate for purity.
Q: What causes my peppers to be less hot?
Excess nitrogen, overwatering, or cool weather can reduce heat. For full flavor and spice, grow in warm conditions and allow pods to reach full maturity.
Q: How do I use Jalapeños in the kitchen?
Use fresh in salsas, guacamole, nachos, and chili. Roast or grill for smoky sweetness, pickle for tangy rings, or dry red pods for chipotle powder.
Q: Are Jalapeños safe to handle?
Yes, but wear gloves when cutting large batches or deseeding. Wash hands, cutting boards, and tools thoroughly after handling to avoid irritation.
Q: Why are my plants not producing fruit?
Hot days above 95°F (35°C) or nights below 60°F (16°C) can reduce flower set. Provide afternoon shade during heat waves and steady watering to support production.
Q: Can I use Jalapeño M for chipotles?
Absolutely — Jalapeño M is one of the standard types used to make chipotle peppers. Let the pods fully ripen red before smoking or drying for authentic flavor.
History & Culture – Jalapeño M Pepper (Capsicum annuum)
The Jalapeño M Pepper carries a lineage that reaches deep into Indigenous Mesoamerican agriculture, where the first wild chiles were domesticated thousands of years ago by the original farmers of Mexico and Central America. These early cultivators — ancestors of today’s Nahua, Mixtec, Maya, and other Indigenous peoples — selected and refined Capsicum annuum for flavor, heat, and harmony with the milpa system, where maize, beans, and squash grew together in balance.
Among these early peppers was the ancestor of what we now call the jalapeño, cultivated for its vibrant flavor, firm texture, and lively heat. The name itself is derived from Xalapa (Jalapa), Veracruz, where Indigenous growers long tended this variety in the volcanic soils of the region. It was a staple in both fresh and smoked forms — the latter known as chipotle, a Nahuatl term for “smoked chile.” This process, first developed by Indigenous farmers, preserved peppers through the dry season and infused them with the deep, smoky flavor now famous worldwide.
Far from a relic of the past, these traditions continue today. Across Mexico, Indigenous and rural seedkeepers still maintain local jalapeño lines, saving seed from year to year, sharing it within their communities, and using it in daily meals and cultural celebrations. These peppers remain vital in everything from salsas and tamales to ceremonial dishes tied to planting and harvest cycles.
The Jalapeño M strain represents a modern refinement of this ancient lineage — bred for uniformity and productivity while preserving the authentic jalapeño taste and heat. It remains the standard by which other jalapeños are measured, favored by gardeners and commercial growers alike for its reliability, thick walls, and rich, balanced flavor.
In every pod lies a connection to the ancestral fields of Mesoamerica — to the hands that first nurtured the wild chile into one of humanity’s most beloved crops. Growing Jalapeño M is more than cultivating a pepper; it’s participating in a living tradition that stretches from ancient seedkeepers to today’s gardens and kitchens. It embodies resilience, flavor, and cultural continuity — a true heirloom of Indigenous genius and enduring agricultural heritage.
Saving seeds from Jalapeno M Peppers (Capsicum annuum):
1. Selecting Plants for Seed Saving:
Choose healthy plants with vigorous growth and abundant peppers.
Avoid plants showing signs of disease or poor growth.
2. Harvesting Seeds:
Timing: Allow the peppers to mature fully on the plant until they turn red and wrinkled.
Collection: Harvest the ripe peppers and cut them open to remove the seeds.
3. Cleaning Seeds:
Separation: Rinse the seeds to remove any remaining flesh.
Inspection: Ensure seeds are clean and free from mold or pests.
4. Drying Seeds:
Place the seeds on a paper towel or screen in a well-ventilated, dry area. Allow them to dry completely for one to two weeks.
5. Storing Seeds:
Containers: Store seeds in labeled paper envelopes or airtight containers.
Storage Conditions: Keep in a cool, dry, and dark place.
Viability: Use seeds within two to three years for best results.
6. Testing Seed Viability:
Test by placing seeds on a damp paper towel in a plastic bag in a warm place and check for germination.
Tips for Successful Seed Saving:
Isolation: Maintain distance between different pepper varieties to prevent cross-pollination.
Pollinators: Encourage pollinators for better seed production.
Record Keeping: Keep detailed records of the process.
Uses and Benefits:
Jalapeno M Pepper (Capsicum annuum) is known for its thick, hot fruits. It is often used in salsas, sauces, and for pickling.
Peppers provide vitamins, minerals, and antioxidants, supporting overall health. Jalapeno M Peppers are versatile in culinary applications, adding heat and flavor to dishes.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
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Alliance Of Native Seedkeepers
Pepper Seeds - Hot - Jalapeño M Peppers
$200 USD
$300
Unit price /
Unavailable
Description
The Jalapeño M is the classic jalapeño in its truest form — the thick-walled, glossy green pepper that defined an entire category of flavor. Beloved by home gardeners, chefs, and commercial growers alike, this variety represents the traditional balance of medium heat, bold flavor, and dependable production.
Plants are vigorous and compact, reaching about 24–30 inches tall with strong stems and dense foliage that shade developing fruit. Each plant yields dozens of uniform 3-inch pods that start deep green and ripen to a rich, fiery red. Their smooth skin, crisp texture, and firm flesh make them ideal for pickling, stuffing, grilling, or drying into chipotle peppers.
Flavor-wise, Jalapeño M offers the quintessential jalapeño profile — bright, grassy, and slightly smoky — with a noticeable but manageable heat level averaging 2,500–8,000 Scoville Heat Units (SHU). It’s the perfect pepper for those who want that familiar burn without venturing into superhot territory.
Highly adaptable, Jalapeño M performs well in a variety of climates and soil types, showing strong tolerance to heat, humidity, and moderate drought. It’s also a reliable variety for container growers, producing high yields even in smaller spaces.
Originating from the long-cultivated Capsicum annuum lineage first domesticated by Indigenous farmers of Mesoamerica, the Jalapeño M continues that living legacy as one of the most recognized and widely grown peppers in the world — a true standard of heat, flavor, and heritage.
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