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
Bright, zesty heat with a citrus glow. Lemon Spice Jalapeño brings classic jalapeño crunch and aroma in a sunny yellow package, delivering fresh green pepper flavor layered with lemon zest and a friendly, medium kick. It turns everyday salsas, pickles, and poppers into eye-catching crowd-pleasers without straying from that familiar jalapeño vibe.
The plants are sturdy and prolific, typically 2 to 3 feet tall with a well-branched habit that loads each node with smooth, blunt-tipped pods. Clean, dark foliage frames the fruit so the plants look ornamental long before ripening. Pods average 3 to 4 inches with thick, juicy walls that snap when sliced, hold shape on the grill, and pickle beautifully. They mature from glossy green to a clear, lemon yellow that signals peak sweetness and aroma; the flesh stuffs neatly for jalapeño poppers and skewers.
Bite into a fully colored pod and you’ll get bright pepper and citrus first, followed by a clean jalapeño warmth that lingers pleasantly. In the kitchen, Lemon Spice shines wherever you want jalapeño flavor with sunny color: refrigerator pickles, pico de gallo, tacos, nachos, citrus-forward hot sauces, and confetti salsas paired with red and orange peppers. Dried at full yellow and ground, it yields a golden powder that lifts eggs, roasted vegetables, and rubs with gentle fire. A dependable garden workhorse with showpiece looks, Lemon Spice Jalapeño brings generous yields, festive color, and the easy versatility cooks reach for all season.
Timing: Start seeds 8–10 weeks before last frost. Short or cool seasons lean to 10 weeks.
Depth: Sow ¼" (6 mm) deep in fine, sterile seed-starting medium. Firm lightly and mist.
Temperature (germination): Keep 80–88°F (27–31°C) with a thermostat-controlled heat mat for uniform sprouting.
Germination Time: 7–14 days typical. Allow up to 21 days for slower lots.
Moisture & Air: Even moisture without saturation. Use a humidity dome with daily venting to reduce damping-off.
Light (post-sprout): 14–16 hours per day. Hold lights 2–4" above the canopy.
Air Temperature (post-sprout): Days 70–82°F (21–28°C). Nights 62–70°F (17–21°C).
Potting Up: Move to 2–3" cells at first true leaf. Step to 4–5" pots before transplant, setting slightly deeper each time to stabilize stems.
Feeding: Start ¼ strength balanced liquid fertilizer weekly at two true leaves. Increase to ½ strength after potting up if leaves pale. Supplement Ca/Mg if deficiency symptoms or early BER appear.
Airflow/Conditioning: Gentle fan or daily brushing strengthens stems and reduces fungal pressure.
Soil Temperature & Transplant Timing
Use a soil thermometer at 2–4" depth at dawn for 3–5 mornings.
Soil minimum 65°F (18°C).
Night air minimum 55°F (13°C) for dependable set.
Ideal root zone 70–85°F (21–29°C) for rapid establishment.
Transplanting Outdoors
Hardening Off: 5–7 days of gradual exposure from shade to full sun and breeze.
Site: Full sun. Fertile, well drained soil with pH 6.2–6.8. A warm, reflective site helps achieve bright lemon coloration.
Bed Prep: Incorporate 1–2" compost plus a balanced organic fertilizer. Avoid heavy nitrogen to keep plants fruiting rather than vegetative.
Spacing: 16–20" (40–50 cm) between plants. 24–30" (60–75 cm) between rows.
Support: Use a single stake, cage, or Florida weave to keep fruit upright and clean.
Mulch: Apply after soil warms. Black plastic or woven fabric for earliness. In hot regions, use straw once soils are warm to moderate heat around the root zone.
Watering: Maintain 1–1.25" (25–30 mm) per week including rainfall. Keep moisture consistent to reduce cracking and maintain thick walls.
Season Extension: Row cover or low tunnel accelerates early growth. Remove or vent during bloom. Reflective mulch improves uniform yellowing.
Variety-Specific Notes
Crop time: 65–75 days from transplant to lemon yellow. 80–90 days to deeper gold or red if left to mature.
Harvest cues: Classic jalapeño shape with smooth, thick walls. Color shift green to bright lemon yellow. Occasional light corking is cosmetic.
Culinary or preservation uses: Superb for fresh salsas, pickling, poppers, and grilling. Lemon stage gives a citrusy jalapeño profile that pops in relishes and quick pickles.
Stress tolerances or sensitivities: Sensitive to cold soils and early-season chills. Light-colored skins show sunscald more readily if plants are over-defoliated.
Troubleshooting
Leggy seedlings: Boost light intensity and keep post-sprout temps moderate to limit stretch.
Blossom drop: Often due to cool nights or heat spikes. Balance fertility and avoid excess nitrogen.
Fruit cracking or corking: Reduce irrigation swings and harvest promptly after storms. Mostly cosmetic for jalapeños.
Sunscald on yellow pods: Maintain canopy leaves over clusters. Temporary shade cloth during extreme heat can help.
Aphids, thrips, mites: Increase airflow, rinse undersides early day, deploy beneficials, and use insecticidal soap if needed.
Fungal spotting: Water at soil level, widen spacing, remove affected leaves, and irrigate early morning rather than late day.
How to Grow — Lemon Spice Jalapeño (Capsicum annuum — bright lemon-yellow, crisp heat)
Seed Starting & Transplant Timing
Start indoors 6–10 weeks before last frost to hit early summer color.
Germination: Maintain 78–85°F (25–29°C) on a heat mat; emergence 7–14 days. Vent domes daily; bottom-water to reduce damping-off.
Lighting: Provide 14–16 hours/day under LED/T5 lights, 2–4" above seedlings. Rotate trays and use a light fan for compact, sturdy growth.
First feed & pot-up: Begin ¼-strength balanced fertilizer at first true leaves; up-pot to 3–4" containers when roots bind cells.
Hardening off: 5–7 days of gradual sun and breeze.
Transplant once nights are >55°F (13°C) and soil >60°F (16°C). Pre-warm beds with black mulch to speed early development (yellow pigment builds best on vigorous plants).
Amendments: Incorporate 2–3" compost plus a light organic base (e.g., 4-4-4). In sandy soils, add gypsum (Ca) and a touch of sulfate of potash (K) to support thick walls and bright lemon color.
Bed design: Raised beds/fabric pots enhance drainage and warmth—ideal for uniform ripening.
Watering
Provide 1–1½ inches of water per week, tuning for heat/wind.
Water deeply but infrequently to encourage deep rooting.
Best method: Drip/soaker at soil level minimizes wet foliage and disease.
If overhead watering is used, irrigate early morning so foliage dries by evening.
Flavor/heat note: A steady, slightly lean moisture program (no wilting) sharpens fresh, bright heat; excess water softens flavor and delays color.
Fertilizing
Feed a balanced fertilizer every 2–3 weeks until bloom.
Once flowering begins, shift to low-N, high-K feeding to encourage heavy set and faster, clean yellow coloration.
Avoid late nitrogen spikes—too much leaf shades fruit and slows yellowing.
Weeding & Mulching
Keep beds weed-free; shallow roots lose ground quickly to weeds.
Mulch (black plastic early, organic later) to:
Retain moisture
Suppress weeds
Stabilize soil temperatures
Hand-weed gently to avoid root injury that can trigger corking and flower drop.
Sun & Heat Management
Plant in full sun (6–8+ hrs) to drive pigment and flavor.
In heat spikes (>95°F / 35°C), provide light afternoon shade and maintain even moisture to preserve flower viability and prevent sunscald on yellowing pods.
Spacing & Support
Space plants 18–24" apart in rows 24–36" apart.
Lemon Spice sets dense clusters; a small cage or ring stakes keeps branches upright, improves airflow, and ensures even color.
Plant alyssum, dill, coriander nearby to draw hoverflies/lacewings that suppress aphids/thrips—important for smooth, unblemished yellow fruit.
Container Growing
Use 7–10+ gallon pots (10 gal for maximum yield and wall thickness) with a high-quality, free-draining mix.
Containers dry quickly—check daily.
Shade pot sides during midsummer; elevate pots off hot patios. Fabric pots help regulate temperature and aeration.
Pruning & Training
Tip-pinch once early to increase branching and flower sites.
Later, remove only interior congestion for airflow and uniform yellowing. Heavy mid-season pruning delays harvest.
Season Extension
Row cover/low tunnels speed early growth; remove/vent during bloom for pollinators. In autumn, a light frost cloth can finish the last lemon-yellow flush.
Harvest & Seed Saving
Pick at fully saturated lemon-yellow for signature sweetness and crisp jalapeño heat; green-stage pods deliver classic jalapeño flavor.
Cut with pruners to protect brittle nodes.
For seed, choose fully yellow, uniform pods from vigorous plants; dry seeds 7–10 days and store cool/dry. Isolate from other jalapeños and hot annuum types to keep the lemon trait true.
Color & texture: Pick at brilliant lemon-yellow for the cultivar’s namesake look and brighter, lemony sweetness. Green harvests retain classic jalapeño flavor but miss the special citrus lift.
Cut precisely: Clip with clean pruners, leaving a short stem. Pods are firm; pulling can tear nodes and slow flowering.
Frequent cycles: As pods yellow, harvest in 2–3 day cycles to drive continual bloom and keep pod sizes even.
Indoors finish: Nearly yellow pods will finish in 24–48 hours at room temperature—use a breathable tray, out of direct sun.
Flavor & Nutrition
Profile: Lemon Spice leans into bright lemon-peel notes, grassy jalapeño snap, and gentle sweetness at yellow maturity. Heat runs mild–medium, depending on rib content.
Nutrition: Yellow maturity signals rising carotenoids and strong vitamin C; full color also enhances antioxidant capacity.
Heat management: Remove placenta/seeds for mild spreads; keep rib for assertive salsas and pickles.
Handling
Glove up for volume: While not extreme, slicing many pods can leave lingering heat on skin—light nitrile gloves recommended.
Keep it clean: Capsaicin sticks to plastics and wood—wash promptly with hot soapy water, then a quick vinegar wipe.
Storage & Preservation
Fresh: Store unwashed in a paper-lined container in the crisper; wash right before use.
Pickling showcase: Lemon-yellow rings produce eye-catching jars—try a cider-vinegar brine with mustard seed and garlic.
Fermentation: 2–2.5% salt mash; 10–14 days yields a lemon-bright hot sauce base—finish with a splash of lemon juice or zest.
Roasting: Quick-blister under a broiler; steam and peel to soften grassy edges while preserving color.
Drying: Dehydrate rings at 120–125°F (49–52°C); grind for a yellow jalapeño powder ideal for popcorn, fries, and rubs.
Freezing: IQF slices or stuffed halves freeze well for quick appetizers.
Kitchen Use
Color-forward dishes: Showcase in salsas, salads, grain bowls, and seafood tacos where the lemon color pops.
Citrus partners: Fold minced Lemon Spice into lemon–garlic aioli, gremolata, or chimichurri for grilled fish and vegetables.
Creamy balance: Dice into cream cheese or goat cheese for spreads; add dill and lemon zest for a bagel or crostini topper.
Aphids (curling leaves, sticky honeydew, sooty mold)
Controls: Blast with water; treat with neem/soap; disrupt ants. Encourage predators like lacewings and lady beetles.
Indigenous peoples of Mexico first domesticated jalapeños, integrating them into diets, medicines, and ceremonies that defined community life. These peppers were roasted, stuffed, smoked, and preserved in countless ways, sustaining populations with both flavor and health benefits. Their role in Indigenous food systems established jalapeños as more than just ingredients — they were expressions of identity, cultivated with care and passed down through generations.
The Lemon Spice Jalapeño builds upon this ancient heritage. Developed by modern plant breeders seeking to diversify jalapeño colors, it ripens to a bright yellow reminiscent of citrus fruit. While its origins lie in scientific programs, its foundation remains Indigenous — the jalapeño itself, shaped by millennia of selection and adaptation. Lemon Spice jalapeños combine the sharp heat and crisp flesh of traditional jalapeños with a new visual dimension, continuing the long human practice of guiding crops to meet both practical and cultural needs.
In the kitchen, Lemon Spice Jalapeños shine in both fresh and cooked forms. Their yellow pods add brightness to salsas, relishes, and pickles, where they contrast with reds and greens. Roasted or grilled, they develop a smoky sweetness that balances their heat, while stuffed preparations showcase their thick walls and sturdy shape. Smoked into chipotles, they yield a golden product distinct from traditional red varieties, adding novelty to a timeless method.
The symbolism of yellow resonates strongly with Indigenous traditions, where it is tied to the sun, fertility, and abundance. The Lemon Spice Jalapeño carries this resonance forward, its color signaling vitality and warmth. Breeding programs that created it did not invent novelty but rather extended the cultural heritage of honoring diversity within chile populations. Just as ancient farmers selected for useful or beautiful traits, modern breeders continue that work, guided by science but grounded in tradition.
Today, Lemon Spice Jalapeños are grown by gardeners and farmers worldwide, valued for their unique color, reliable yields, and familiar flavor. They embody the continuity of jalapeño heritage while offering new expressions for modern cooks. To grow them is to connect ancient Indigenous cultivation with contemporary creativity, planting pods that shine like sunlight in the garden and on the table.
Goal: Maintain the distinctive yellow-jalapeño identity - thick-walled, 3–4″ jalapeño-shaped pods that ripen green → bright lemon yellow → orange/red late season, with crisp texture and classic jalapeño flavor - while ensuring purity within C. annuum and excellent seed vigor.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 8–12 robust, disease-free plants with uniform jalapeño shape (blunt tip, 3–4 locules), thick walls, and a clean, saturated lemon-yellow maturity color. Plants should set heavily and hold fruit with only light, cosmetic corking.
Cull off-types: Exclude plants with narrow or pointed pods, thin walls, muddy or pale straw yellow color, persistent green shoulders, excessive corking, weak branching, very late or uneven ripening, or off-flavors. Remove plants showing virus-like mosaics, chronic sunscald, or cracking.
Maintain breadth: Save seed from multiple mother plants to lock in the bright yellow color trait and thick, pickle-friendly walls.
2) Harvesting Seeds
Timing: Allow pods to reach full lemon yellow. If season allows, deeper orange/red is acceptable and can improve seed maturity. Holding fruit 5–10 days past color improves embryo completion.
Collection: Clip with sanitized pruners. Select fully colored, blemish-free fruit from several chosen plants and keep each plant’s lot labeled and separate.
3) Cleaning Seeds
Separation: Slit pods lengthwise; scrape seeds and placenta into a labeled fine sieve or bowl.
Rinse: Rinse gently with lukewarm water, rubbing to remove placenta and threads until water runs clear and seeds settle.
Dry-rub + winnow option: With field-dry pods, crumble seed mass over mesh and winnow chaff; finish with a brief rinse if needed.
Inspection: Remove pith; cull pale, flat, or immature seeds and any discolored seed.
4) Drying Seeds
Method: Spread seeds in a single layer on labeled coffee filters, paper plates, or mesh screens.
Environment: Warm 70–85°F (21–29°C), shaded, well-ventilated area; avoid direct sun and temperatures above 95°F (35°C).
Duration: 7–14 days, stirring daily until seeds are hard and free-flowing. Optionally finish with 24–48 hours in a sealed container with fresh silica gel to equalize moisture.
5) Storing Seeds
Packaging: Place fully dry seeds in paper envelopes within an airtight jar or foil pouch with silica gel.
Viability: 3–5 years refrigerated; 5–8+ years when ultra-dry and frozen. Warm sealed containers to room temperature before opening to prevent condensation.
6) Testing Seed Viability
Paper towel test: Germinate 10–20 seeds on a damp towel in a vented bag at 78–82°F (25–28°C); read at 5–10 days.
Targets: ≥85% germination for fresh annuum seed.
Priming (optional): 30–60 minutes in 0.5–1% H₂O₂ or mild kelp solution can improve synchronization in older seed.
Tips for Successful Seed Saving
Isolation: Lemon Spice is C. annuum and will cross with other annuum types. Use 150–300 ft (45–90 m) isolation; for foundation lots, bag or cage or hand-pollinate.
Pollinators: Encourage beneficials generally; for bagged branches, tap or gently vibrate flowers daily during bloom to ensure set.
Record keeping: Track plant IDs, isolation method, harvest dates, color progression (green → yellow → orange/red), corking incidence, wall thickness, and any off-types. Photograph representative yellow pods for type verification.
Selection cues: Prioritize plants whose pods turn a clear, saturated lemon yellow with minimal green cast, maintain thick, crunchy walls, uniform 3–4″ length, and bright jalapeño flavor at full yellow. Favor plants that color cleanly and evenly and retain firmness at maturity.
Culinary Uses, crisp yellow jalapeño that cooks “bright”
Fresh garnish & rings: Thin yellow rings bring lemony freshness to elote, ceviche, seafood tacos, burgers, and chopped salads—medium jalapeño heat with extra crunch.
Salsa amarilla brillante (signature): Roast Lemon Spice, tomatillo milpero or yellow tomato, onion, and garlic; molcajete with lime zest, cilantro, and a pinch of cumin for a vibrant, citrus-leaning salsa.
Escabeche limón: Quick-pickle rings with garlic, bay, and coriander seed; fold into potato salads, tuna salads, and grain bowls.
Poppers & rellenos pequeños: Halve lengthwise, deseed, stuff with fresh cheese or herbed beans; bake or fry. Walls stay snappy.
Chili oil & “gilded” crisp: Gently bloom minced Lemon Spice in warm oil with garlic/shallot; strain for a bright finishing oil or fold solids back for chili crisp to crown noodles and eggs.
Yellow chipotle-style powder: Lightly smoke fully yellow pods, then dehydrate and grind—yields a sunny, lemon-honey powder for chicken/fish rubs.
Heat control tips: Remove placenta for a mild, zesty profile; add late to keep lemon-peel aromatics intact.
Preservation and Pantry Value
Dries cleanly: Thin–medium walls make efficient flakes/powder that hold color when stored dark.
Ferments smoothly: Lemon-leaning jalapeño ferments become bright, pourable sauces with high aroma.
Freezer utility: Freeze sliced rings or roasted strips for quick weeknight heat.
Pickled products: Yellow rings and relishes have exceptional jar appeal for markets.
Flavor Benefits beyond heat
Classic jalapeño flavor lifted by lemon-zest brightness at the yellow stage; reads fresher and lighter than green or red jalapeños.
Crunchy texture adds structure to salsas, slaws, and pickles.
Garden and Ornamental Benefits
Consistent 3–4″ pods color green → clear yellow, often before deep orange/red; excellent for staged harvests.
Strong yields and tidy plants suit containers and beds; high visual value in mixed-color flats.
Pods hold well on plant without softening at yellow maturity.
Traditional and Practical Uses (Indigenous foodways focus)
Nixtamal companions: Lemon Spice salsas elevate tlacoyos, sopes, tamales, and freshly pressed tortillas—foods rooted in Indigenous maize systems.
Technique preservation: Roasting on a comal and hand-grinding safeguard volatile citrus aromatics and tactile salsa body, echoing ancestral practice.
Seasonal preservation: Pickled rings, dried powders, and simple brines extend pepper brightness through colder months alongside stored corn, beans, and squash.
Safety and Handling always
Gloves recommended for batch slicing and fermenting; avoid eyes/face.
Herbs/extras: cilantro, epazote, dill for pickles; a touch of mustard seed in escabeche.
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.
Payment & Security
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Alliance of Native Seedkeepers
Pepper Seeds - Hot Pepper - Lemon Spice Jalapeño
$200 USD
$350
Unit price /
Unavailable
Description
Bright, zesty heat with a citrus glow. Lemon Spice Jalapeño brings classic jalapeño crunch and aroma in a sunny yellow package, delivering fresh green pepper flavor layered with lemon zest and a friendly, medium kick. It turns everyday salsas, pickles, and poppers into eye-catching crowd-pleasers without straying from that familiar jalapeño vibe.
The plants are sturdy and prolific, typically 2 to 3 feet tall with a well-branched habit that loads each node with smooth, blunt-tipped pods. Clean, dark foliage frames the fruit so the plants look ornamental long before ripening. Pods average 3 to 4 inches with thick, juicy walls that snap when sliced, hold shape on the grill, and pickle beautifully. They mature from glossy green to a clear, lemon yellow that signals peak sweetness and aroma; the flesh stuffs neatly for jalapeño poppers and skewers.
Bite into a fully colored pod and you’ll get bright pepper and citrus first, followed by a clean jalapeño warmth that lingers pleasantly. In the kitchen, Lemon Spice shines wherever you want jalapeño flavor with sunny color: refrigerator pickles, pico de gallo, tacos, nachos, citrus-forward hot sauces, and confetti salsas paired with red and orange peppers. Dried at full yellow and ground, it yields a golden powder that lifts eggs, roasted vegetables, and rubs with gentle fire. A dependable garden workhorse with showpiece looks, Lemon Spice Jalapeño brings generous yields, festive color, and the easy versatility cooks reach for all season.
The taste is great and the tomato is yellow in color 1-2 lb tomatoes.
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Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
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Wow, what a pretty blue these seeds are. i can't wait to plant them and watch them grow. I will update you on how many germinate. The seeds look healthy.
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Seeds look great 👍 and i haven't had a chance to plant any of them yet, but I will update you when I put them in a seed tray and see how many germinate.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
