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
All the jalapeño flavor without the fire. Nadapeño is a truly heatless jalapeño selection that delivers the fresh green pepper aroma, citrusy snap, and satisfying crunch people love—just without the burn. It’s the perfect pepper for family friendly salsas, crunchy pickles, and stuffed poppers you can pile high and share with everyone at the table.
The plants are sturdy and prolific, about 2 to 3 feet tall with a well-branched habit that sets clusters of 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 hold their shape on the grill and keep a crisp bite in brines. They mature from glossy green to a rich red, and the firm flesh stuffs neatly for poppers, skewers, and sheet-pan roasts.
Bite into a ripe pod and you’ll get bright, garden-fresh sweetness and classic jalapeño perfume with zero heat—pure, versatile pepper flavor that plays with everything. In the kitchen, Nadapeño shines in pico de gallo, nachos, tacos, and charred salsas; whole pods pickle into vibrant snacks; roasted and puréed, they become a mild, emerald sauce that even spice-averse friends will love. Dried and ground at full red, they yield a sweet, paprika-like powder with jalapeño character and gentle warmth from roasting alone.
Selected for dependable yields and true no-heat performance, Nadapeño is a crowd-pleasing Capsicum annuum that keeps the crunch, color, and flavor of a jalapeño while leaving the capsaicin behind. Grow it for armfuls of beautiful pods and all the culinary versatility of jalapeños—minus the burn.
Timing: Start seeds 8–10 weeks before last frost. Short or cool seasons lean to 10 weeks for sturdy transplants
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) on a thermostat-controlled heat mat for uniform sprouting
Germination Time: 7–14 days typical. Allow up to 21 days for slower lots
Moisture & Air: Maintain 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: Begin 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 blossom end rot 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. Warm microclimates help early yields
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 heavy sets 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 coloring inside the canopy
Variety-Specific Notes
Crop time: 65–75 days from transplant to full size green. 80–90 days to red if left to mature
Harvest cues: Classic jalapeño shape with smooth, thick walls. Color shift green to red. No heat phenotype allows harvesting at any stage for flavor without pungency
Culinary or preservation uses: Perfect for poppers, fresh salsas, relishes, pickles, and kid friendly sauces. Excellent for grilling and stuffing where jalapeño flavor is desired without heat
Stress tolerances or sensitivities: Similar vigor to standard jalapeños. Sensitive to cold soils and early-season chills. Maintain modest canopy to prevent sunscald on light-exposed fruit
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. Superficial corking is cosmetic and common to jalapeño types
Sunscald on light-exposed 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 — Nadapeño (Capsicum annuum — jalapeño flavor, no heat)
Seed Starting & Transplant Timing
Start indoors 6–10 weeks before last frost to maximize your early, heat-free harvests.
Germination: Keep media at 78–85°F (25–29°C); emergence typically 7–14 days. Vent domes daily; bottom-water to limit damping-off.
Lighting: Provide 14–16 hours/day under LED/T5 fixtures set 2–4" above seedlings. Rotate trays weekly and add a light fan for sturdy stems.
First feed & pot-up: Begin ¼-strength balanced fertilizer at first true leaves; up-pot to 3–4" containers once roots fill cells.
Hardening off: 5–7 days of gradual outdoor exposure.
Transplant when warm: Nights >55°F (13°C) and soil >60°F (16°C). Black mulch can speed establishment and improve early set.
Amendments: Incorporate 2–3" compost plus a light organic base (e.g., 4-4-4). Because Nadapeño is bred for no heat, prioritize even growth over stress: ensure steady calcium (gypsum) and potassium (sulfate of potash) for crisp walls and high yields.
Raised beds/fabric pots: Enhance drainage and root warmth—great for a long, steady picking season.
Watering
Provide 1–1½ inches per week, especially during flowering and fruit fill.
Water deeply but infrequently to develop a robust root system.
Best method: Drip/soaker hoses at soil level reduce wet foliage and disease risk.
If overhead watering is used, irrigate early morning so leaves dry before evening.
Flavor note (heat-free): Maintain consistent moisture and feeding—unlike hot jalapeños, you’re not trying to stress the plant; even conditions yield crunchy, sweet “jalapeño” flavor with zero burn.
Fertilizing
Feed a balanced fertilizer every 2–3 weeks during vegetative growth.
At first blossoms, move to a low-N, high-K program to support heavy fruiting and thick walls.
Avoid heavy late nitrogen, which can delay coloring and push leaf over fruit.
Interplant alyssum, dill, coriander to attract beneficials (hoverflies/lacewings) that suppress aphids/thrips and enhance pollination.
Container Growing
Use 7–10+ gallon pots with a high-quality, free-draining mix; 10–15 gal maximizes crisp walls and yield.
Containers dry quickly—check moisture daily.
Shade pot sides midseason and elevate pots to improve drainage and root-zone airflow. Fabric pots help moderate temperature.
Pruning & Training
Tip-pinch once early to increase branching and flower sites.
Later, remove only interior congestion for airflow and even coloring. Heavy mid-season pruning delays the first flush.
Season Extension
Row cover/low tunnels accelerate spring growth; vent/remove during bloom for pollinators.
In autumn, a light frost cloth can finish the final lime-to-red color transitions for pickling and fresh eating.
Harvest & Seed Saving
Harvest green for classic jalapeño crunch/flavor (no heat) or full color (yellow/orange/red depending on strain) for sweeter, fruitier notes.
Cut with pruners—dense clusters can tear branches if pulled.
For seed, choose fully mature, true-to-type pods from vigorous plants. Dry seeds 7–10 days; store cool/dry. Important: If you want to preserve the no-heat trait, isolate from other annuum hot jalapeños by distance or bag blossoms, since cross-pollination can introduce heat in the next generation.
Additional Tips — Nadapeño (Capsicum annuum) — “jalapeño flavor, almost no heat”
Harvesting
Stage & color: Harvest green for classic jalapeño aroma without the burn, or let pods fully yellow-gold (depending on strain) for a touch more sweetness and perfume.
Cut cleanly: Use sanitized pruners; leave a small stem stub. Pulling can tear branch nodes and slow bloom cycles.
Production cadence: Pick every 2–3 days in peak season. Removing mature fruit keeps plants setting heavily, which is ideal for volume pickling.
Finish indoors: Nearly colored pods will finish in 24–48 hours at room temp on a breathable tray—handy when nights get cool.
Flavor & Nutrition
Profile: True jalapeño green-chili brightness, bell-pepper sweetness, and little to no detectable heat—perfect for families and large-batch pickles.
Nutrition: Strong vitamin C and rising carotenoids at color maturity; great raw in salads and salsas where heat is unwelcome.
Heat assurance: While bred for near-zero heat, occasional plants can show mild warmth. For guaranteed mildness, remove placenta/seeds and prioritize green-stage harvests.
Handling
No-sting prep: Most folks won’t need gloves, but if you process multiple pounds, wear light nitrile gloves—rare plants can carry a whisper of heat and the oils still irritate eyes.
Tool care: Wash boards/knives with hot soapy water; optional vinegar wipe to remove plant aromas.
Storage & Preservation
Fresh storage: Keep unwashed pods in a paper-lined vented container in the crisper; wash right before use.
Pickling powerhouse: Ideal for thick, crunchy rings in escabeche—add carrots, onions, garlic, oregano, and bay. Their mildness lets you load jars without overpowering dishes.
Fermentation: 2–2.5% salt mash; 7–10 days yields a tangy, jalapeño-flavor-forward sauce with negligible burn—great for kid-friendly table hot “not” sauce.
Roast & peel: Broil or grill to blister skins, then steam and peel for silky strips. Perfect for quesadillas, eggs, and sandwiches.
Freezing: IQF rings or halves freeze beautifully for pizza, nachos, omelets, and sandwiches.
Dehydrating: Rings at 120–125°F to leathery/brittle; grind to a mild jalapeño powder that brings flavor without heat.
Kitchen Use
Family-friendly swaps: Use anywhere you’d use jalapeños—salsas, guac, pico, queso, poppers, and taco salads—with zero fear factor.
Volume pickles: Because they’re mild, you can pack jars densely for deli-style sandwiches, burgers, and charcuterie boards.
Flavor layering: Char a few Nadapeños for smoky sweetness; fold into corn salads, chicken salad, tuna salad, or mac & cheese.
Aphids (clusters on tips, curling leaves, sticky honeydew)
Controls: Wash off colonies; apply neem/soap sprays; eliminate ant activity; plant nectar flowers to attract lacewings and lady beetles.
Spider mites (bronzing stippling, webbing in drought conditions)
Controls: Raise humidity with mulch; rinse undersides; alternate neem/horticultural oils. Predatory mites suppress outbreaks in enclosed settings.
Whiteflies (fluttering adults; sticky leaves, sooty mold)
Controls: Yellow sticky traps; vacuum in mornings; repeat neem or soap sprays weekly. Keep weeds down to limit hosts.
Thrips (silver scars on leaves, twisted growth, vectoring viruses)
Controls: Blue sticky traps; remove old flowers and weeds; spinosad sprays when populations spike.
Blossom end rot — maintain even irrigation, mulch, balance nutrients.
Poor fruit set — heat >95°F, cold nights, drought, or excess N; remedy with shade and watering.
Sunscald — tan/white lesions on fruit; maintain canopy.
Edema — blistering due to irrigation swings; water consistently.
Flavor reduction — lush growth dilutes Nadapeño’s mild jalapeño flavor; slight stress sharpens it.
Monitoring & Prevention Checklist
Weekly scouting, especially young leaves.
Soil-level irrigation.
Adequate spacing for airflow.
Mulch warm soils.
Rotate 3+ years.
Sanitize tools; discard suspect pods.
Nadapeño (Capsicum annuum) — FAQs
Q: How hot is the Nadapeño?
Heatless to extremely mild, typically 0–100 Scoville Heat Units. You get classic jalapeño flavor with virtually no burn.
Q: How long does it take to mature?
About 70–90 days from transplant. Pods are full sized at green and will color to red if left to ripen.
Q: How long does germination take?
7–14 days at 75–85°F with steady moisture. Bottom heat improves speed and uniformity.
Q: Does the Nadapeño need special soil conditions?
Fertile, well-drained soil with a pH of 6.2–6.8. Keep the root zone warm at 70–85°F and avoid waterlogging.
Q: What plant spacing should I use?
16–20 inches between plants in rows 24–30 inches apart. This spacing supports airflow and consistent yields.
Q: Do I need more than one plant for pollination?
No. Flowers are self-pollinating. Good airflow or a gentle shake helps set fruit.
Q: Can I grow Nadapeño in containers?
Yes. A 5–7 gallon container with excellent drainage works well. Feed lightly but regularly and provide full sun.
Q: How many peppers will one plant produce?
Often 25–80 thick-walled pods per plant over a long window, especially with steady feeding and moisture.
Q: How do I harvest safely?
Gloves are optional due to low heat. Snip pods with pruners and leave a short stem to reduce plant stress.
Q: What is the best way to store or preserve Nadapeños?
Pickled rings, quick refrigerator pickles, freezing sliced or whole, or roasting and freezing. They also smoke nicely into mild chipotles.
Q: Will peppers lose flavor when cooked?
Cooking softens texture and deepens sweetness. Because heat is minimal, flavor remains gentle and vegetal.
Q: Are Nadapeños perennial?
In frost-free zones yes. Elsewhere, prune back by one-third and overwinter indoors at 60–70°F in bright light.
Q: Why is my plant flowering but not setting fruit?
Temperature extremes below 55°F or above 95°F, low pollination, or excess nitrogen. Provide shade cloth in heat waves and maintain even moisture.
Q: Can Nadapeños cross-pollinate with other peppers?
Yes within Capsicum annuum. If you plan to save seed, separate by distance or bag blossoms to maintain heatless traits.
Q: How do I use Nadapeños in the kitchen without losing their character?
Use raw for crunch in salsas and salads, stuff and bake, or pickle for jars with jalapeño flavor and no burn. Balance with acid and salt.
Q: Can Nadapeños be ornamental as well as edible?
Yes. Glossy green to red pods on compact plants look great in beds and patio containers.
Q: Are Nadapeños safe to handle and eat?
Yes. They are extremely mild, but still avoid eye contact and wash hands and tools after processing.
Q: Why are my pods corky or cracking?
Growth spurts after drought or inconsistent watering. Keep moisture steady and reduce heavy nitrogen feedings.
The jalapeño, long cultivated by Indigenous peoples of central Mexico, has always carried a story of resilience, adaptation, and cultural identity. It was roasted, smoked into chipotles, stuffed with maize and beans, and used medicinally to stimulate appetite and ward off illness. The jalapeño’s role in Indigenous foodways ensured its continuity through colonization and into the present day. From these ancient roots grew countless modern cultivars, each reflecting the age-old practice of selecting peppers for flavor, productivity, and use.
The Nadapeño is a recent development that continues this lineage in a surprising direction: it is a heatless jalapeño. Bred through careful selection, it offers all the crisp texture, thick flesh, and vegetal flavor of a jalapeño without the burn. For Indigenous farmers, the practice of selecting milder or hotter lines was not new — it was part of the diversity they cultivated to meet the needs of community and ceremony. In this way, the Nadapeño can be seen not as an innovation divorced from tradition, but as an echo of it, adapted to modern culinary desires.
In kitchens, Nadapeños offer opportunity and inclusivity. They can be stuffed, roasted, pickled, or sliced fresh into salsas, providing jalapeño flavor without excluding those sensitive to heat. For families, this mirrors the ancient value of peppers as communal foods that could be shared by all. Cooks use Nadapeños to bring the jalapeño’s grassy brightness to dishes like guacamole or fajitas without overwhelming spice. Their role in hot sauce is playful — some sauce makers use them as bases for flavor before layering in heat from other sources.
Symbolically, the Nadapeño represents the adaptability of chile culture itself. Just as Indigenous peoples cultivated peppers across a range of heat levels, modern breeders have responded to new needs, preserving flavor while reducing fire. This ensures that the jalapeño remains central in contemporary cuisine, even as diets and preferences shift. It also reflects the inclusive spirit of food — that everyone should be able to share in the pepper’s gifts.
Today, Nadapeños are grown by gardeners and farmers worldwide, valued for their reliability, productivity, and novelty. For some, they are an entry point into chile culture; for others, a way to enjoy jalapeños more frequently. To grow them is to participate in an ancient rhythm of adaptation, to honor the past while embracing new possibilities. Every heatless pod carries the memory of fiery ancestors, a reminder that chile culture is as much about diversity and sharing as it is about burn.
Goal: Maintain the distinctive no-heat jalapeño identity - thick-walled, 3-4" jalapeño-shaped pods that ripen green → glossy green to light yellow blush → red late season, with crisp texture and true jalapeño flavor but essentially zero pungency - while ensuring purity within C. annuum and excellent seed vigor.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 8-12 vigorous, disease-free plants with uniform jalapeño shape (blunt tip, 3-4 locules), thick walls, and stable zero-heat expression. Taste-test representative mature pods from each candidate plant to confirm absence of detectable heat while retaining jalapeño aroma and flavor.
Cull off-types: Exclude plants showing any noticeable heat, narrow or pointed pods, thin walls, persistent green shoulders, excessive corking, weak branching, very late ripening, or off-flavors. Remove plants with virus-like mosaics, chronic sunscald, or cracking.
Maintain breadth: Save seed from multiple mother plants to lock in the recessive low-pungency trait and preserve crunch and jalapeño shape.
2) Harvesting Seeds
Timing: For seed, allow pods to reach full physiological maturity. Mature glossy green held 5-10 days works, but inclusion of fully colored late season fruit can further improve seed fill. Always confirm zero heat on a few pods before committing a mother plant to seed.
Collection: Clip pods with sanitized pruners. Select fully mature, blemish-free fruit from each chosen plant 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 for final cleanliness.
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 equalize moisture with 24-48 hours sealed over fresh silica gel.
5) Storing Seeds
Packaging: Place fully dry seeds in paper envelopes inside 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 percent germination for fresh annuum seed.
Priming (optional): 30-60 minutes in 0.5-1 percent H₂O₂ or mild kelp solution can help older seed synchronize.
Tips for Successful Seed Saving
Isolation: Nadapeño is C. annuum and will readily cross with hot jalapeños and other annuum types. Use 150-300 ft (45-90 m) isolation at minimum. For foundation purity of the no-heat trait, bag or cage select branches or hand pollinate. Crossing with hot types can reintroduce heat in the next generation, so treat isolation as critical.
Pollinators: Encourage beneficials generally. For bagged branches, tap or gently vibrate flowers daily during bloom to ensure set.
Record keeping: Document plant IDs, isolation method, harvest dates, flavor and zero-heat verification notes, wall thickness, and any off-types. Photograph typical mature pods and note any color progression.
Selection cues: Prioritize plants that repeatedly produce crisp, thick-walled jalapeño-shaped pods with clean jalapeño flavor and no detectable heat. Retain plants with strong, uniform set and good firmness at maturity. Taste-testing from each mother plant is mandatory to validate the trait.
Culinary Uses, heatless jalapeño for broad use
Fresh crisp rings: Use raw in salads, slaws, tacos, nachos, and sandwiches for jalapeño crunch without burn.
Salsa sin fuego (signature): Blend Nadapeño with tomatillo, onion, garlic, lime, and cilantro for a family-friendly salsa. Great for children or those avoiding heat.
Pickled rings: Make classic “jalapeño” escabeche jars—onion, carrot, vinegar, oregano—but with zero-heat pods. Market as accessible, all-flavor pickles.
Stuffed appetizers: Perfect popper base—stuff with cheese or beans, bake or fry—without fiery punch.
Roasted & blended sauces: Roast pods with tomato and garlic; purée into sauces for enchiladas or rice dishes. Adds depth and jalapeño fruitiness without heat.
Chipotle-style seasoning: Smoke and dry pods to grind into smoky powder that gives chipotle flavor without capsaicin.
Heat control tips: No heat, so safe to use generously; pairs well with actual hot peppers in mixed salsas for adjustable heat.
Preservation and Pantry Value
Dries into mild powder: Ideal for seasoning where jalapeño aroma is wanted without fire.
Pickles: Long shelf life, visually identical to spicy jalapeños, broad market appeal.
Freezer-friendly: Freeze rings or halves for off-season salsas and soups.
Ferments: Creates tangy, pourable sauces with no burn—great as base for adding hotter chiles.
Allows cooks to control heat level by blending with hotter chiles.
Garden and Ornamental Benefits
Prolific plants yield abundant 3–4″ pods shaped like jalapeños.
Great for family gardens, school plots, and mixed harvest displays.
Color progression green → red mirrors true jalapeños.
Traditional and Practical Uses (Indigenous foodways focus)
Adaptation for accessibility: While heatless, Nadapeño reflects continuity of jalapeño’s role in nixtamal-centered kitchens—salsas, escabeches, tamales, beans. It ensures pepper flavor remains in households where elders, children, or sensitive eaters cannot tolerate spice.
Technique continuity: Roasting, stone-grinding, smoking, and pickling practices echo Mesoamerican foodways, applied here to a non-pungent line that expands inclusivity.
Community sharing: Heatless peppers widen communal table reach, aligning with Indigenous emphasis on collective meals and food accessibility.
Safety and Handling always
Gloves optional; no capsaicin burn, but good practice for large batches.
Label jars clearly (“heatless jalapeño”) to avoid confusion.
Standard canning safety applies.
Suggested Pairings
Savory: onion, garlic, cilantro, oregano.
Bright-sweet: lime, tomato, mango, pineapple.
Protein & starch: beans, chicken, pork, seafood, rice, tortillas.
Herbs & extras: epazote, cumin, coriander; smoke for chipotle-style blends.
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 - Sweet - Nadapeño
$200 USD
$700
Unit price /
Unavailable
Description
All the jalapeño flavor without the fire. Nadapeño is a truly heatless jalapeño selection that delivers the fresh green pepper aroma, citrusy snap, and satisfying crunch people love—just without the burn. It’s the perfect pepper for family friendly salsas, crunchy pickles, and stuffed poppers you can pile high and share with everyone at the table.
The plants are sturdy and prolific, about 2 to 3 feet tall with a well-branched habit that sets clusters of 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 hold their shape on the grill and keep a crisp bite in brines. They mature from glossy green to a rich red, and the firm flesh stuffs neatly for poppers, skewers, and sheet-pan roasts.
Bite into a ripe pod and you’ll get bright, garden-fresh sweetness and classic jalapeño perfume with zero heat—pure, versatile pepper flavor that plays with everything. In the kitchen, Nadapeño shines in pico de gallo, nachos, tacos, and charred salsas; whole pods pickle into vibrant snacks; roasted and puréed, they become a mild, emerald sauce that even spice-averse friends will love. Dried and ground at full red, they yield a sweet, paprika-like powder with jalapeño character and gentle warmth from roasting alone.
Selected for dependable yields and true no-heat performance, Nadapeño is a crowd-pleasing Capsicum annuum that keeps the crunch, color, and flavor of a jalapeño while leaving the capsaicin behind. Grow it for armfuls of beautiful pods and all the culinary versatility of jalapeños—minus the burn.
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.
The taste is great and the tomato is yellow in color 1-2 lb tomatoes.
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D.F.
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.
Corn Seeds - Flint -Glass Gem Corn
D.F.
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.
Corn Seeds - Flour -Hopi Blue Corn
D.F.
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.
