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 Capsicum annuum ‘Tam Jalapeño’ is a milder, improved strain of the traditional jalapeño, bred for gardeners and cooks who love the pepper’s bold flavor but prefer gentler heat. Developed at Texas A&M University, this variety delivers the same classic jalapeño taste — earthy, grassy, and slightly smoky — with one-third to one-half the heat of standard jalapeños, making it ideal for family gardens, markets, and pickling projects.
Plants are vigorous and highly productive, growing 24–30 inches tall with strong branching and abundant dark-green foliage. The pods measure about 3 inches long and are thick-walled, glossy, and slightly tapered, ripening from deep green to red. Their uniform size and smooth skin make them perfect for stuffing, slicing, and commercial processing.
Despite its tame heat level, the Tam Jalapeño retains the true jalapeño flavor profile — rich, fresh, and aromatic — beloved in salsas, nachos, and smoked chipotle preparations. It’s especially favored by growers seeking disease resistance and high yields, as it shows strong tolerance to bacterial leaf spot and potato virus Y.
Originating from the careful breeding work of agricultural scientists collaborating with traditional growers in Texas, the Tam Jalapeño reflects a balance of heritage flavor and modern reliability — a pepper made for both flavor lovers and production-minded gardeners alike.
Planting (How to Sow and Plant) — Tam Jalapeño (Capsicum annuum)
Starting Indoors
Timing:
Start seeds 8–10 weeks before your last expected frost date. Peppers need warm soil and long, bright days to thrive.
Depth:
Sow seeds ¼ inch deep in a sterile seed-starting mix. Gently firm the mix over the seeds for good contact.
Temperature:
Maintain 75–85°F (24–29°C) for best germination. Bottom heat from a seedling heat mat greatly improves consistency and speed.
Germination Time:
Seeds sprout in 7–14 days under ideal conditions. Cooler soil temperatures may extend germination to 3 weeks or more.
Light:
After germination, provide 14–16 hours of strong light daily using grow lights or a sunny south-facing window. Keep lights close (2–3 inches above plants) to prevent leggy growth.
Air Temperature:
Maintain air temps around 70–80°F (21–27°C). Avoid cold drafts or temperature swings, which can stunt seedlings.
Potting Up:
Transplant seedlings into larger pots (2–3 inch cells or 4-inch pots) once they develop their first set of true leaves. Handle gently — peppers dislike root disturbance.
Feeding:
Use a ¼-strength balanced liquid fertilizer weekly after potting up, or incorporate worm castings for a steady, natural boost.
Soil Temperature & Transplant Timing
Do not transplant by calendar alone — rely on soil warmth.
Check soil at 2–4 inches deep:
Must be at least 60–65°F (16–18°C) for several consecutive mornings.
Night air temperatures should stay above 55°F (13°C).
Ideal root-zone warmth for vigorous growth: 70–85°F (21–29°C).
How to check:
Insert a soil thermometer 2–4 inches deep and take readings early in the morning for a few days, then average the results.
Transplanting Outdoors
Hardening Off:
Begin 5–7 days before transplanting. Gradually expose seedlings to outdoor conditions — first shade, then partial sun, then full sun — while reducing watering slightly to strengthen cell walls.
Location:
Choose a sunny, sheltered site with rich, well-drained loam. Ideal soil pH: 6.0–7.0. Avoid heavy clay or waterlogged areas.
Spacing:
Space plants 18–24 inches apart in rows 24–36 inches apart.
This spacing ensures airflow and prevents fungal diseases.
Support:
Tam Jalapeños are compact but productive — use small stakes or cages to support branches if loaded with fruit or exposed to strong winds.
Mulching:
Apply mulch once soil has warmed to retain moisture and prevent soil splash on lower leaves.
Aftercare
Keep soil evenly moist, but never saturated.
Fertilize every 2–3 weeks during growth, shifting to high-potassium feed when flowering.
Watch for early signs of pests like aphids or flea beetles — control promptly.
Harvest regularly to promote continuous flowering and fruiting.
How to Grow — Tam Jalapeño (Capsicum annuum)
Watering
Provide 1–1½ inches of water per week, depending on rainfall and soil type.
Deep watering: Water deeply but infrequently to encourage strong roots.
Best method: Use drip irrigation or soaker hoses to keep foliage dry, reducing leaf diseases like bacterial spot.
If overhead watering is used: Do so early in the morning, allowing leaves to dry before nightfall.
Tip: Steady, even watering prevents blossom end rot and bitterness. Overwatering, however, can reduce flavor and heat intensity.
Fertilizing
Start with a balanced fertilizer every 2–3 weeks during vegetative growth.
Once flowering and fruiting begin, reduce nitrogen and switch to a high-potassium fertilizer to support strong pod production.
Overfeeding nitrogen can result in lush foliage but poor fruit set.
Organic growers can use compost tea, fish emulsion, or seaweed extract for steady feeding.
Weeding & Mulching
Keep the area free of weeds, which compete for nutrients and moisture.
Apply mulch once soil has warmed to:
Retain soil moisture
Suppress weeds
Maintain stable soil temperature
Suitable mulches: straw, composted leaves, or black plastic (early in the season).
When hand-weeding, avoid disturbing shallow roots to prevent blossom end rot and plant stress.
Sun & Heat Management
Grow in full sun (6–8 hours minimum daily).
Ideal temperature range: 70–90°F (21–32°C).
High heat note: In heat waves above 95°F, flowers may drop — use 30–40% shade cloth to protect fruit set.
In cooler regions, use black plastic mulch or cloches early in the season to warm soil.
Spacing & Support
Plant spacing: 18–24 inches apart.
Row spacing: 24–36 inches apart.
Support: Usually not required, but light staking or small cages can help in windy locations or when plants are heavily loaded with fruit.
Companion Planting
Good companions: Tomatoes, basil, carrots, onions, beans, cucumbers, and marigolds.
Avoid: Fennel and kohlrabi, which can stunt pepper growth.
Companion plants like basil and marigold help deter pests, while beans enrich soil nitrogen naturally.
For natural pest control, interplant with sweet alyssum or coriander to attract beneficial insects.
Container Growing
Tam Jalapeños grow well in containers:
Use 3–5 gallon pots (larger pots = better yields).
Choose a high-quality potting mix with perlite or coarse sand for drainage.
Keep soil consistently moist but never soggy.
During midsummer, shade the sides of pots to keep roots cool and prevent stress.
Additional Tips
Pruning: Light pruning of lower leaves after flowering can improve airflow and reduce disease pressure.
Harvesting tip: Regular picking encourages more blooms and extended fruiting through the season.
Heat development: Slightly drier, sunny conditions before harvest will concentrate flavor and mild heat.
Additional Tips — Tam Jalapeño (Capsicum annuum)
Harvesting
Stage Options: Pick at the firm, glossy green stage for classic jalapeño flavor, or allow pods to ripen fully red for a sweeter, slightly smoky depth.
Technique: Use scissors or pruners to snip pods, leaving a short stem attached. Avoid twisting or pulling — this can damage branches and reduce future yields.
Harvest Timing: Frequent harvesting (every few days once fruiting begins) encourages continuous flowering and extends the productive season.
Post-Harvest Care: Rinse lightly and dry before storage. If harvesting for seed saving, let pods fully redden and slightly soften before removing seeds.
Flavor & Nutrition
Profile: The Tam Jalapeño carries the bright, grassy, earthy flavor of traditional jalapeños but with gentler heat (1,000–3,000 SHU).
Nutritional Value: Rich in vitamin C, A, and capsaicinoids, even at mild heat levels, along with antioxidants that support immune and circulatory health.
Flavor Tip: Slightly stressed plants (from dry intervals before harvest) tend to produce more complex flavor without becoming overly hot.
Handling
Mild but Potent: While significantly milder than typical jalapeños, sensitive individuals should still wear light gloves when handling large batches or cutting peppers.
Avoid Cross-Contamination: Wash knives and boards thoroughly before chopping fruits or other produce.
Preserving Freshness: Store unwashed pods in a breathable container or paper bag in the refrigerator — good for up to 10–14 days.
Storage & Preservation
Pickling: Tam Jalapeños shine when pickled — slice into rings or pickle whole pods with garlic and herbs for traditional escabeche or canning recipes.
Freezing: Chop or slice and freeze flat before transferring to bags. Retains heat and flavor perfectly for winter cooking.
Drying or Smoking: Smoke over low mesquite or fruitwood heat to make a mild chipotle-style pepper. Alternatively, dehydrate at 120°F and grind into powder or flakes.
Stuffing & Canning: Their thick walls and consistent size make them ideal for poppers, rellenos, or mild canned peppers.
Kitchen Use
Classic Dishes: Ideal for salsas, nachos, pickles, poppers, fajitas, chili, and relishes.
Modern Uses: Excellent in infused oils, cornbread, aioli, and even mild pepper jellies.
Flavor Boost: Roast or grill until skins blister for a deeper, caramelized flavor.
Growing & Pruning Tips
Plant Habit: Bushy and upright, typically 24–30 inches tall. Prune lightly for airflow but avoid heavy cutting that can reduce yields.
Sun & Airflow: Provide full sun and proper spacing to prevent fungal issues.
Soil Consistency: Keep soil evenly moist — extreme drying between waterings can cause cracking or blossom end rot.
Feeding: Apply a potassium-rich fertilizer once flowering begins to enhance fruit set and flavor.
Containers & Watering
Container Size: Minimum 3–5 gallons; larger pots will improve root health and yield.
Water Rhythm: Keep a steady watering schedule. Avoid alternating drought and soaking, which can stress the plant and affect flavor.
Midday Shade: In hot climates, shading pots during peak afternoon sun protects roots from overheating.
Companion Planting & Pollinators
Beneficial Companions: Basil, marigolds, oregano, carrots, and onions — they repel pests and enhance soil health.
Pollinator Support: Allow some basil or cilantro to flower nearby; their blooms attract bees and beneficial wasps that improve pepper set and natural pest control.
Seed Saving
Selecting: Choose pods from healthy plants that show true-to-type size, shape, and mild heat.
Isolation: Separate by 150 feet from other Capsicum annuum varieties to prevent cross-pollination.
Processing: Harvest mature red pods, dry seeds for 7–10 days, and store in airtight containers with a desiccant packet.
Viability: Seeds remain viable for 3–4 years when stored in cool, dark conditions.
Insects & Mites
Aphids (leaf curl, honeydew, and sooty mold)
Controls: Rinse with a firm spray of water, use insecticidal soap or neem oil, and encourage beneficial insects like lady beetles and lacewings.
Spider mites (fine stippling or webbing during hot, dry spells)
Controls: Increase humidity, hose undersides of leaves, apply horticultural oil or neem, and release predatory mites if available.
Whiteflies (clouds when disturbed; sticky honeydew on undersides)
Controls: Hang yellow sticky cards, vacuum lightly in early morning, and apply insecticidal soap or neem to young populations.
Thrips (silvery streaks, distorted new leaves; vectors for viruses)
Controls: Use blue sticky cards, remove old blooms and weeds, and apply spinosad or insecticidal soap as needed.
Flea beetles (small shot-hole damage on young leaves)
Controls: Use floating row covers until flowering, sprinkle diatomaceous earth around stems, and plant trap crops like radish or mustard nearby.
Cutworms (seedlings cut at soil line overnight)
Controls: Use cardboard collars around stems, remove plant debris, and handpick at dusk.
Pepper weevil / fruit borers (holes in fruit or premature fruit drop, especially in warm regions)
Controls: Harvest promptly, destroy fallen fruit, and practice strong garden sanitation.
Caterpillars including armyworms and hornworms (chewed leaves and fruit)
Controls: Handpick larvae and use Bacillus thuringiensis (Bt) on small caterpillars.
Slugs & snails (damage on low fruit or leaves near soil)
Controls: Use iron phosphate baits, beer traps, or copper barriers, and avoid heavy mulch near stems.
Diseases
Bacterial leaf spot (small water-soaked spots turning brown or black)
Prevention: Use clean seed, rotate crops 3+ years away from Solanaceae (peppers, tomatoes, potatoes, eggplant), and avoid overhead watering.
Management: Remove infected leaves and apply copper-based sprays during wet weather.
Anthracnose (sunken, dark, moldy spots on ripening fruit)
Prevention: Mulch to reduce soil splash, maintain airflow, and water at the soil line.
Management: Remove infected fruit; use labeled protectant fungicides if recurrent.
Phytophthora blight / root rot (sudden wilting, dark stem lesions, fruit rot in wet soils)
Prevention: Ensure excellent drainage, raised beds, and long rotations. Avoid waterlogged soils.
Management: Remove infected plants; do not replant peppers in the same bed that season.
Powdery mildew (white powdery coating on leaves late season)
Prevention: Space plants properly, prune lightly for airflow, and avoid excess nitrogen.
Management: Remove heavily infected leaves; biofungicides can help suppress spread.
Verticillium & Fusarium wilts (one-sided yellowing or wilting, brown vascular tissue)
Management: Rotate crops, solarize soil in summer, and remove affected plants — no in-plant cure exists.
Mosaic viruses (mottled, puckered leaves; stunted growth)
Prevention: Control aphid and thrips vectors, sanitize tools, and remove infected plants early. Avoid handling tobacco before working with peppers.
Physiological & Environmental Issues
Blossom end rot (dark, sunken spot on fruit tip)
Cause: Irregular moisture or calcium transport failure.
Fix: Maintain even watering, mulch to retain soil moisture, and avoid root disturbance.
Poor fruit set
Cause: Temperature extremes (below 55°F or above 95°F), excess nitrogen, or drought stress.
Fix: Provide steady watering, good airflow, and shade cloth during high heat.
Sunscald (white or tan patches on fruit after sudden full sun exposure)
Fix: Maintain healthy foliage canopy; avoid heavy defoliation.
Edema (blister-like patches from overwatering or humidity shifts)
Fix: Water consistently and ensure proper air circulation.
Cracking / Splitting (after rain following drought)
Fix: Keep soil moisture even and harvest promptly when fruit is mature.
Flavor dilution
Note: Excess nitrogen or frequent overwatering can reduce heat and flavor intensity. Slightly lean, steady conditions produce the richest jalapeño taste.
Monitoring & Prevention — Quick Checklist
Inspect plants weekly, focusing on leaf undersides and new growth.
Water early in the day and aim for the soil, not the leaves.
Space plants for airflow; remove diseased foliage promptly.
Mulch to prevent soil splash and moisture swings.
Rotate crops 3+ years away from other peppers, tomatoes, and potatoes.
Sanitize tools and avoid working wet foliage to reduce disease spread.
Q: How hot is the Tam Jalapeño?
The Tam Jalapeño measures 1,000–3,000 Scoville Heat Units (SHU) — about one-third as hot as a standard jalapeño. It offers the same flavor, just with a smoother, more family-friendly heat.
Q: How long does it take to mature?
Tam Jalapeños typically mature in 70–79 days from transplant, depending on climate and growing conditions. Harvest green for tangy flavor or allow to ripen red for sweeter, richer notes.
Q: How long does germination take?
Seeds germinate in 7–14 days when kept between 75–85°F (24–29°C). Cooler conditions can slow or reduce germination.
Q: What soil conditions do Tam Jalapeños prefer?
They thrive in well-drained loamy soil with a pH between 6.0–7.0. Consistent soil moisture supports fruit development and prevents issues like blossom end rot.
Q: How far apart should I space the plants?
Plant 18–24 inches apart in rows 24–36 inches apart. This spacing promotes airflow and reduces the risk of disease.
Q: Do I need more than one plant for pollination?
No. Tam Jalapeños are self-pollinating, though gentle wind or pollinator activity can improve fruit set.
Q: Can I grow Tam Jalapeños in containers?
Yes — use a 3–5 gallon container with quality potting mix and good drainage. Place in full sun and water consistently, as containers dry faster than garden beds.
Q: How many peppers will one plant produce?
Expect 30–50 fruits per plant, depending on fertility, temperature, and harvest frequency. Regular picking encourages continual flowering.
Q: How should I harvest them?
Use scissors or pruners to cut pods, leaving a short stem attached. Harvest green for classic jalapeño flavor or wait for the fruit to ripen red for a sweeter, more complex taste.
Q: How should I store or preserve Tam Jalapeños?
Fresh: Keep in a breathable container in the refrigerator for up to 2 weeks.
Pickled: Perfect for canning and refrigerator pickles.
Frozen: Slice or dice before freezing.
Dried: Excellent for chipotle-style smoking or dehydrating into mild chili powder.
Q: Will the peppers lose flavor when cooked or dried?
Cooking softens the heat slightly but deepens the smoky, grassy flavor. Drying or smoking enhances sweetness and preserves most of the aroma.
Q: Are Tam Jalapeños perennial?
They are technically perennial in frost-free zones (10–12) but are usually grown as annuals in temperate climates. You can overwinter them indoors in a sunny location at 60–70°F.
Q: Why aren’t my peppers setting fruit?
Temperature extremes above 95°F or below 55°F, poor pollination, or excess nitrogen can hinder fruit set. Maintain steady watering and use shade cloth during intense heat.
Q: Can Tam Jalapeños cross-pollinate with other peppers?
Yes — they can cross with other Capsicum annuum varieties. If saving seed, isolate by distance or use blossom bags to maintain variety purity.
Q: How do I use Tam Jalapeños in the kitchen?
Perfect for mild salsas, nachos, poppers, relishes, or pickled rings. They also roast beautifully for sauces and chipotle-style smokes.
Q: Are Tam Jalapeños safe to handle and eat?
Yes. The mild heat rarely irritates skin, but sensitive individuals should wear gloves when slicing large batches. Always wash hands and tools after handling.
Q: Why do some of my peppers seem hotter than others?
Heat levels can vary slightly with weather, soil fertility, and watering habits. Peppers grown in slightly drier, sunnier conditions often develop more noticeable heat.
History & Culture — Tam Jalapeño (Capsicum annuum)
The story of the Tam Jalapeño begins long before modern plant breeding — its roots lie in the agricultural traditions of Indigenous peoples of Mesoamerica, where Capsicum annuum was first domesticated over 6,000 years ago.
Peppers were more than a spice — they were medicine, trade goods, and sacred food. Indigenous farmers of present-day Mexico, Guatemala, and Belize cultivated and selected chile varieties for flavor, resilience, and balance with other key crops like maize, beans, and squash. These ancestral seedkeepers developed the incredible diversity of chiles that still define cuisine and culture across the Americas today.
Among these early domesticated peppers was the ancestor of the jalapeño, cultivated near the ancient city of Xalapa (Jalapa) in Veracruz, Mexico. The jalapeño’s distinct balance of bright heat and robust flavor made it a valued crop for Indigenous communities who used it fresh, dried, or smoked. The smoked form, known today as chipotle, was an ingenious Indigenous method of preservation that added rich, earthy complexity to traditional stews and sauces.
This chile lineage spread widely through trade routes and migration long before European contact, carried northward through Indigenous exchange networks into what is now the U.S. Southwest and beyond. The cultivation of these peppers was sustained through community seedkeeping, intercropping, and oral knowledge — traditions that continue among Indigenous farmers and gardeners today.
In the 20th century, agricultural scientists at Texas A&M University recognized the importance of the jalapeño’s cultural and culinary heritage. They sought to develop a milder version that maintained authentic flavor while meeting the needs of home gardeners, commercial growers, and food processors. The result was the Tam Jalapeño (short for Texas A&M Jalapeño) — a variety that combines modern breeding and Indigenous legacy, preserving traditional taste while offering greater disease resistance and gentler heat.
Today, the Tam Jalapeño serves as a living bridge between ancestral cultivation and modern agriculture. It continues to be grown in home gardens, community plots, and market farms throughout the Americas — honoring both the Indigenous origins of chile domestication and the evolving story of regional foodways. Each seed carries that lineage: a testament to generations of growers who shaped this plant from wild chile to cultivated classic, and to those who still nurture it as part of an enduring and living heritage.
Saving seeds from Tam Jalapeño 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 pepper 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 & Benefits — Tam Jalapeño (Capsicum annuum)
Culinary Uses
Classic flavor, milder heat.
The Tam Jalapeño offers the beloved earthy, grassy, and subtly smoky jalapeño taste with only one-third of the heat of standard types (1,000–3,000 SHU). This makes it ideal for families, pickling, and mild salsas without sacrificing authentic flavor.
Fresh Salsas: Dice into pico de gallo or guacamole for bright, tangy flavor with gentle warmth.
Pickling: Thick walls and uniform size make this one of the best jalapeños for escabeche or refrigerator pickles.
Stuffed & Roasted: Perfect for poppers and rellenos — stuff with cheese, sausage, or rice, then bake or grill.
Grilled or Smoked: Smoke over mesquite or fruitwood to make a mild chipotle-style pepper, adding depth to sauces and marinades.
Relishes & Jams: Combine with pineapple, mango, or apple for sweet-hot preserves or chutneys.
Everyday Cooking: Add slices to nachos, sandwiches, tacos, chili, soups, and casseroles for gentle heat and crunch.
Heat Control Tip: The heat is concentrated in the seeds and inner ribs — remove these for near-sweet flavor, or leave a few in for a balanced kick.
Preservation & Pantry Value
Freezing: Slice and freeze in single layers, then bag for year-round use. Maintains heat and flavor beautifully.
Drying: Air-dry or dehydrate at 120°F, then grind for mild chili powder or flakes.
Smoking: Traditional chipotle-style drying preserves flavor for months and adds subtle woodsmoke aroma.
Pickling & Canning: Excellent texture retention in vinegar brines. Retains color and mild flavor after processing.
Fermentation: Ferment chopped jalapeños for a tangy, probiotic-rich hot sauce base or pepper relish.
Pantry Tip: Combine pickled Tam Jalapeños with carrots and onions for a classic Mexican-style escabeche that keeps for months.
Flavor Benefits Beyond Heat
Preserves the true jalapeño flavor — grassy, fresh, and aromatic — without overwhelming heat.
Makes jalapeño recipes accessible to children, elders, and heat-sensitive eaters.
Offers a gateway pepper for those learning to enjoy chili flavor without discomfort.
High in vitamin C, beta-carotene, and antioxidants, supporting immune and eye health.
Compact, tidy plants ideal for containers, raised beds, and small gardens.
Heavy yields of glossy green and red pods from mid to late season.
Attractive in mixed beds with herbs or flowering companion plants.
Excellent for continuous harvest — the more you pick, the more it produces.
Traditional & Cultural Connections
Tam Jalapeño is part of the broader Capsicum annuum lineage that traces back to Indigenous Mesoamerican seedkeepers, whose careful selection and cultivation gave rise to the world’s first domesticated peppers. Today, these peppers continue to be grown and celebrated across the Americas — not as relics, but as living threads of cultural and culinary heritage.
While the modern Tam variety was developed by Texas A&M University, it is grounded in the same ancestral chile that has flavored Indigenous and Mexican cooking for thousands of years. Growing and sharing Tam Jalapeños continues that legacy — blending traditional flavor with modern resilience, and keeping the story of the jalapeño alive for new generations of growers and cooks.
Safety & Handling
Gloves: Optional for most people, but useful when processing large amounts.
Washing: Clean tools and surfaces thoroughly after handling to remove oils.
Labeling: When storing powders or pickles, note the “mild” heat to distinguish from hotter jalapeño types.
Suggested Pairings
Savory Base: Onion, garlic, cumin, cilantro, tomato, and lime.
Bright Counterpoints: Pineapple, mango, citrus, or honey.
Herbs & Accents: Basil, oregano, parsley, and marjoram.
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 - Tam Jalapeño
$200 USD
$600
Unit price /
Unavailable
Description
The Capsicum annuum ‘Tam Jalapeño’ is a milder, improved strain of the traditional jalapeño, bred for gardeners and cooks who love the pepper’s bold flavor but prefer gentler heat. Developed at Texas A&M University, this variety delivers the same classic jalapeño taste — earthy, grassy, and slightly smoky — with one-third to one-half the heat of standard jalapeños, making it ideal for family gardens, markets, and pickling projects.
Plants are vigorous and highly productive, growing 24–30 inches tall with strong branching and abundant dark-green foliage. The pods measure about 3 inches long and are thick-walled, glossy, and slightly tapered, ripening from deep green to red. Their uniform size and smooth skin make them perfect for stuffing, slicing, and commercial processing.
Despite its tame heat level, the Tam Jalapeño retains the true jalapeño flavor profile — rich, fresh, and aromatic — beloved in salsas, nachos, and smoked chipotle preparations. It’s especially favored by growers seeking disease resistance and high yields, as it shows strong tolerance to bacterial leaf spot and potato virus Y.
Originating from the careful breeding work of agricultural scientists collaborating with traditional growers in Texas, the Tam Jalapeño reflects a balance of heritage flavor and modern reliability — a pepper made for both flavor lovers and production-minded gardeners alike.
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