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
A sunset twist on a classic. Orange Spice Jalapeño brings familiar jalapeño crunch and aroma wrapped in a vibrant, tangerine-orange finish. Expect fresh green pepper, citrus zest, and a touch of fruit over a lively, medium-hot kick—perfect for salsas, pickles, and poppers that look as good as they taste.
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 clusters of fruit so the plants read 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 glowing orange, and the firm flesh stuffs neatly for jalapeño poppers and kebabs.
Bite into a fully colored pod and you’ll get sweet pepper notes first, then a bright jalapeño heat that builds and finishes clean without muddiness. In the kitchen, Orange Spice shines anywhere you want jalapeño flavor with festival color: quick refrigerator pickles, pico de gallo, tacos, nachos, citrus-forward hot sauces, and confetti salsas paired with red and yellow peppers. Dried at peak orange and ground, it yields a sunny powder that lifts eggs, roasted vegetables, and rubs with gentle fire.
Selected for color, flavor, and yield, Orange Spice Jalapeño is a dependable garden workhorse with showpiece looks—heavy-setting, easy to use, and unmistakably delicious. Grow it for armfuls of vivid pods and the everyday versatility only a true jalapeño can deliver.
Timing: Start seeds 8–10 weeks before last frost. Cool or short seasons use 10 weeks for stout transplants.
Depth: Sow ¼" (6 mm) deep in sterile, fine seed-starting mix. Firm lightly and mist.
Temperature (germination): Maintain 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 slow lots.
Moisture & Air: Keep evenly moist, not soggy. Use a humidity dome and vent daily to prevent damping-off.
Light (post-sprout): Provide 14–16 hours per day. Keep lamps 2–4" above the canopy and raise as plants grow.
Air Temperature (post-sprout): Days 70–82°F (21–28°C). Nights 62–70°F (17–21°C).
Potting Up: Transplant from dense flats to 2–3" cells at first true leaf. Step to 4–5" pots 2–3 weeks before setting out. Plant slightly deeper at each step to stabilize the stem.
Feeding: Begin ¼ strength balanced liquid fertilizer weekly at two true leaves. Increase to ½ strength after potting up if foliage pales or growth slows. Add Ca/Mg if interveinal chlorosis or early blossom end rot shows.
Airflow/Conditioning: Run a gentle fan or brush tops daily to strengthen stems and reduce fungal pressure.
Soil Temperature & Transplant Timing
Measure soil at 2–4" depth at dawn for 3–5 mornings.
Soil minimum 65°F (18°C).
Night air minimum 55°F (13°C) for reliable fruit set.
Ideal root zone 70–85°F (21–29°C) for fast establishment.
Transplanting Outdoors
Hardening Off: 5–7 days. Progress from bright shade to partial sun to full sun with light breeze exposure.
Site: Full sun with good air movement. Fertile, well drained soil, pH 6.2–6.8. Warm microclimates help orange color develop evenly.
Bed Prep: Work in 1–2" compost plus a balanced organic fertilizer per label. Avoid excess nitrogen which delays flowering and color.
Spacing: 16–20" (40–50 cm) between plants. 24–30" (60–75 cm) between rows.
Support: Medium plants with heavy set benefit from a single stake, cage, or Florida weave to keep fruit off the ground.
Mulch: Apply after soils warm. Black plastic or woven fabric for earliness and weed suppression. Straw is suitable once soils are warm in hot regions.
Watering: Target 1–1.25" (25–30 mm) per week including rain. Water at the base and keep schedules even to limit corking or superficial cracking.
Season Extension: Early low tunnel or row cover speeds spring growth. Remove or vent during bloom. Reflective mulch can improve coloring on interior fruit.
Variety-Specific Notes
Crop time: 70–80 days from transplant to orange stage. 85–95 days to deep orange or red if left to mature further.
Harvest cues: Thick-walled jalapeño shape transitions green to yellow-orange to bright orange. Light corking is cosmetic and can increase with maturity.
Culinary or preservation uses: Excellent for fresh salsas, grilling, poppers, and pickling. Orange stage offers fruity heat and attractive color for relishes and fermented hot sauces.
Stress tolerances or sensitivities: Tolerates summer heat once rooted but sensitive to cold soils and chilly nights. Light-colored fruit are more prone to sunscald if foliage is over-thinned.
Troubleshooting
Leggy seedlings: Increase light intensity and keep day temps near 75–78°F after sprout.
Blossom drop: Check for night temps below 55°F or daytime spikes above 95°F. Reduce excess nitrogen and keep moisture steady.
Corking or micro cracking: Common for jalapeños and largely cosmetic. Reduce irrigation swings and harvest promptly after heavy rain.
Sunscald on orange pods: Maintain modest leaf cover. Use 20–30 percent shade cloth during extreme heat if needed.
Aphids or thrips: Improve airflow, wash leaves early day, introduce beneficials, and use insecticidal soap if pressure builds.
Fungal leaf spots: Water at soil level, widen spacing for airflow, remove affected leaves, and avoid overhead irrigation late day.
How to Grow — Orange Spice Jalapeño (Capsicum annuum — vivid orange, citrusy heat)
Seed Starting & Transplant Timing
Start indoors 6–10 weeks before last frost for earliest color.
Germination target: Maintain 78–85°F (25–29°C) on a heat mat with a humidity dome; typical emergence 7–14 days. Vent daily and bottom-water to prevent damping-off.
Lighting: Provide 14–16 hours/day under LED/T5 lights, 2–4" above seedlings. Rotate trays weekly; add a gentle fan for sturdy stems.
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 outdoor exposure (sun, wind).
Transplant window: After nights are >55°F (13°C) and soil exceeds 60°F (16°C). Black mulch or landscape fabric pre-warms soil and helps drive even orange coloration later.
Soil Preparation
Texture & pH: Loose, fertile, well-drained loam at pH 6.2–6.8.
Amendments: Work in 2–3" compost plus a light organic base (e.g., 4-4-4). In sandy beds, add gypsum (Ca) and a pinch of sulfate of potash (K) to support wall thickness and vivid color.
Bed architecture: Raised beds/fabric pots speed early warming—ideal for steady fruit set and clean hues.
Watering
Provide 1–1½ inches of water per week, especially during dry spells.
Water deeply but infrequently to build resilient roots.
Best method: Drip or soaker hoses at soil level reduce wet foliage and disease.
If overhead irrigation is used, water early morning so leaves dry before evening.
Heat/Flavor note: Modestly lean moisture and feeding (without wilting) boosts citrusy aroma and heat; excess water/fertilizer can mute flavor.
Fertilizing
Feed a balanced fertilizer every 2–3 weeks during vegetative growth.
At first flowers, transition to a low-N, high-K program to favor blossoms/fruit and accelerate clean orange color.
Avoid late nitrogen surges—excess foliage delays coloration and thins walls.
Beneficials: Interplant alyssum, dill, coriander to attract hoverflies and parasitoids that suppress aphids/thrips—key for blemish-free, sale-ready fruit.
Container Growing
Use 7–10+ gallon pots (10 gal improves wall thickness and yield) filled with a high-quality, free-draining mix.
Containers dry faster—check moisture daily.
Shade pot sides in midsummer; elevate containers off hot surfaces. Fabric pots help regulate temperature and aeration.
Pruning & Training
Tip-pinch once early to increase branching and flower sites.
Later, thin only interior congestion to improve airflow and even coloring. Heavy mid-season pruning delays the first big flush.
Season Extension
Row cover/low tunnels accelerate spring growth; remove/vent during bloom for pollinators. In autumn, light frost cloth can finish the last orange flush.
Harvest & Seed Saving
Harvest at full, saturated orange for signature sweetness and citrusy heat; green-stage pods offer classic jalapeño flavor.
Cut, don’t pull to protect nodes.
For seed, select fully orange, uniform pods from vigorous plants. Dry seeds 7–10 days; store cool/dry. Isolate from other jalapeños/annuum hot types to preserve the orange trait.
Color & stage: For signature character, harvest when pods shift from green to sunset orange, finally reaching a rich tangerine tone with a firm snap. Green-stage harvests give classic jalapeño brightness, but full orange delivers sweeter fruit notes and a fuller aroma.
Clean cuts only: Use sanitized pruners to clip pods with a short stem stub; pulling can bruise shoulders and reduce the next flush.
Ripe rounds: During peak color change, harvest every 2–3 days to keep plants in bloom and maintain uniform pod size.
Finish indoors (if needed): If nights cool quickly, pick nearly orange pods and cure 1–2 days at room temp on a breathable tray to even color before chilling or processing.
Flavor & Nutrition
Profile: Orange Spice emphasizes citrus zest, sweet pepper, and tropical hints overlaying jalapeño’s green-chili backbone. Heat sits in the mild–medium range, dependent on placenta retention.
Nutrient bump: Carotenoids (behind the orange color) and vitamin A increase at full maturity, while vitamin C remains robust.
Heat tuning: Scrape the placenta and seeds to tame heat for family-friendly salsas; leave some rib for poppers and hot sauces.
Handling
Moderate caution: Wear light nitrile gloves for big batches. Capsaicin concentrates in the ribs—avoid touching face/eyes.
Tool hygiene: Wash knives and boards promptly with hot soapy water; a vinegar rinse helps lift oils and pigments.
Storage & Preservation
Fresh storage: Refrigerate unwashed pods in a paper-lined vented container; wash just before use to avoid moisture buildup.
Roast & peel: Broil or grill until skins blister; steam 10 minutes in a covered bowl and peel for silky strips with mellow heat.
Pickling: Orange rings make striking escabeche with carrot, onion, garlic, oregano, and bay—excellent color for retail jars.
Fermentation: 2–2.5% salt mash for 10–14 days yields a bright, citrusy jalapeño sauce base; add orange zest for a signature house blend.
Smoking (orange “chipotle”): Smoke low over fruitwood; dehydrate to finish, then keep whole or grind to a sunset-orange jalapeño powder.
Freezing: IQF slices or halves freeze well for year-round nachos, omelets, and tacos.
Kitchen Use
Everyday hero: Perfect for poppers, nachos, burgers, tacos, and salsas with an eye-catching color.
Citrus synergy: Finely mince into orange–lime slaws, ceviche garnishes, and vinaigrettes.
Sauces & glazes: Orange Spice + honey + apple cider vinegar = a quick wing glaze; add ginger and garlic for an Asian-leaning lacquer.
Color uniformity: Avoid excess nitrogen late in the season—it delays and mottles orange color. Balanced feeding and consistent sunlight improve uniformity.
Airflow: Light interior thinning after first set improves even coloring and reduces fungal pressure.
Support: Heavy clusters benefit from a small cage or ring stake to prevent limb droop.
Containers & Watering
Pot size: 7–10+ gallons ensures steady moisture and thicker walls.
Irrigation rhythm: Keep soil evenly moist; big wet–dry swings can cause corking and uneven heat. Mulch to stabilize root-zone temps.
Companion Planting & Pollinators
Allies: Basil, dill, alyssum, and marigold recruit hoverflies and lacewings that suppress aphids and thrips; blossoms support bee visits for heavier set.
Seed Saving
Selection: Save from fully orange, uniform pods with classic jalapeño shoulders and smooth skin.
Isolation: Separate from other annuum jalapeños and cayennes to preserve the orange trait.
Dry & store: Air-dry seed 7–10 days; store airtight with a desiccant in a cool, dark place.
Aphids (sticky honeydew, curled tips, sooty mold)
Controls: Wash colonies off; spray with neem or soap weekly; encourage lacewings and lady beetles. Disrupt ant protection lines.
Spider mites (stippling, bronzing, webbing in drought)
Controls: Boost humidity with mulch; rinse undersides; alternate neem/horticultural oil; predatory mites in tunnels.
Whiteflies (fluttering swarms when disturbed)
Controls: Yellow sticky cards; vacuum early mornings; neem/soap rotations; eliminate nearby weeds.
Thrips (silver streaking, twisted tips, virus spread)
Controls: Blue sticky traps; remove weeds and old blooms; spinosad sprays as needed.
Flea beetles (tiny pits in young leaves)
Controls: Row covers on seedlings; trap crops (radish, mustard); diatomaceous earth barriers.
Cutworms (seedlings severed at soil line)
Controls: Collars; clear debris; handpick at dusk.
Bacterial leaf spot — clean seed, rotate crops, sanitize tools, copper protectants for new leaves.
Anthracnose — mulch, spacing, drip irrigation; remove infected fruit promptly.
Phytophthora blight/root rot — raised beds, drainage, rogue plants.
Powdery mildew — airflow, balanced nitrogen, prune lightly.
Mosaic viruses — control vectors, remove infected plants, sanitize.
Verticillium/Fusarium wilts — rotate and solarize soil; no cure in plant.
Physiological & Environmental Issues
Blossom end rot — regulate irrigation, mulch, ensure Ca/K nutrition.
Poor fruit set — heat/cold extremes, excess N, or drought; remedy with shade cloth and consistent watering.
Sunscald — maintain foliage canopy to shade pods.
Edema — blisters from erratic watering; maintain even moisture.
Heat variability — lush growth may dilute flavor and heat; moderate stress enhances pungency and color depth.
Monitoring & Prevention Checklist
Weekly scouting for pests/disease.
Irrigate at soil line; mulch to conserve water.
Adequate spacing for airflow.
Rotate 3+ years out of Solanaceae.
Sanitize tools; discard diseased pods.
Orange Spice Jalapeño (Capsicum annuum) — FAQs
Q: How hot is Orange Spice Jalapeño?
Typically 5,000–8,000 SHU. Classic jalapeño heat with a bright citrus appearance.
Q: How long does it take to mature?
About 70–90 days from transplant. Pods progress from green to vivid orange when fully ripe.
Q: How long does germination take?
7–14 days at 75–85°F. Warmth and steady moisture are key.
Q: Does it need special soil conditions?
Fertile, well-drained soil at pH 6.2–6.8. Even moisture prevents blossom-end issues.
Q: What spacing should I use?
16–20 inches between plants, 24–30 inches between rows to ensure airflow.
Q: Do I need more than one plant for pollination?
No. Self-pollinating. Air movement helps set in warm, humid conditions.
Q: Can I grow it in containers?
Yes. Use a 5–7 gallon pot with full sun and regular light feeding.
Q: How many peppers per plant?
Often 25–80 pods per plant, depending on season length and care.
Q: How do I harvest and handle?
Pick at full orange for signature color. Wear gloves if your skin is sensitive to capsaicin.
Q: Best ways to store or preserve?
Pickle into colorful rings, roast and freeze, or smoke into orange chipotles for unique sauces.
Q: Does cooking reduce heat?
Roasting mellows heat and adds sweetness. Quick cooking keeps jalapeño character.
Q: Is it perennial?
Usually annual. Can be overwintered indoors at 60–70°F with bright light after pruning.
Q: Why are flowers dropping?
Temperature extremes or inconsistent water. Keep days below 95°F with shade cloth and water steadily.
Q: Can it cross with other peppers?
Yes within C. annuum. Isolate plants if you want to save seed true to color.
Q: How do I use it without overpowering a dish?
Remove pith and seeds, then mince. Add near the end of cooking to preserve crunch and color.
Q: Is it ornamental?
Very. The orange stage is eye-catching in garden beds and containers.
Q: Is it safe to handle and eat?
Yes. Wash hands and tools after cutting and avoid touching eyes.
Q: Why is the color dull rather than vivid?
Pods picked too early or dried in full sun. Let fruit color fully on plant and store out of direct light.
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Thousands of seed packets donated yearly for education & food security
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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!
Jalapeños, first cultivated by Indigenous peoples of central Mexico, represent one of the most enduring chile traditions in the Americas. For generations, they were roasted on comales, stuffed with maize or beans, smoked into chipotles, and incorporated into salsas that enlivened everyday diets. These peppers were more than food — they were medicine, protection, and cultural identity, cherished by communities that understood their resilience in both field and body. Their adaptability made them essential, thriving in diverse soils and climates while maintaining their characteristic balance of heat and flavor.
In the twenty-first century, modern breeding programs extended this legacy with new color variants, among them the Orange Spice Jalapeño. Developed by the USDA and university researchers, it was bred to expand the palette of jalapeños while retaining the classic qualities that make them beloved. Its vivid orange ripening color set it apart from standard green and red types, while its heat remained comparable, offering both tradition and novelty in a single pod.
In the kitchen, Orange Spice jalapeños provide the crisp, vegetal bite expected of the variety but with a citrus-bright appearance. Roasted, they blister and peel easily, yielding a smoky sweetness that balances their heat. Pickled, they stand out among green slices in jars, their orange glow making them a visual delight. Smoked into chipotles, they produce a golden-orange product with unique complexity. For cooks and gardeners alike, the pepper is both a celebration of jalapeño heritage and an invitation to experiment with new expressions.
The Orange Spice Jalapeño also carries cultural symbolism rooted in color. Orange is often associated with vitality, creativity, and energy, qualities long tied to peppers in Indigenous cosmologies. By stabilizing this hue in a jalapeño, breeders effectively echoed ancestral practices of cherishing diversity within a species. Farmers have always selected for desirable traits, whether flavor, productivity, or appearance, and Orange Spice continues that ancient rhythm of adaptation and stewardship.
Today, Orange Spice Jalapeños are grown across the United States and beyond, admired by gardeners for their ornamental appeal and valued by cooks for their culinary versatility. They embody the continuity of jalapeño culture, linking the fields of ancient Mexico with modern breeding programs that still depend on the wisdom of selection. To grow them is to nurture both tradition and innovation, a pepper that glows with heritage while shining brightly in contemporary gardens.
Goal: Maintain the distinctive orange-jalapeño identity - thick-walled, 3–4″ jalapeño-shaped pods that ripen green → vivid orange (may deepen slightly toward red late season), with crisp texture, classic jalapeño flavor, and medium heat - 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 color progression to saturated orange at maturity. Plants should set heavily and hold fruit without excessive corking.
Cull off-types: Exclude plants with narrow, pointed, or cayenne-like pods, very thin walls, muddy or uneven orange color, persistent green shoulders, excessive corking, weak branching, very late ripening, harsh or metallic flavor, or off-heat expression. Remove any plants with virus-like mosaics, chronic sunscald, or cracking.
Maintain breadth: Save seed from multiple mother plants to preserve the stable orange color trait, wall thickness, and consistent jalapeño shape.
2) Harvesting Seeds
Timing: For seed, allow pods to reach full orange on the plant. Holding fruit 5–10 days past full color boosts embryo completion and seed density, weather permitting.
Collection: Clip pods with sanitized pruners to protect nodes. Select blemish-free, fully colored fruit from each chosen plant and keep each plant’s lot labeled and separate throughout processing.
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 seeds sink and water runs clear.
Dry-rub + winnow option: With field-dry pods, crumble the seed mass over mesh and winnow chaff; finish with a quick rinse if needed for a clean lot.
Inspection: Remove pith and placenta fragments; cull pale, flat, discolored, or immature seeds.
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 space; avoid direct sun and temperatures above 95°F (35°C).
Duration: 7–14 days, stirring daily until seeds are hard and freely flowing. A final sealed rest with fresh silica gel for 24–48 hours helps equalize moisture.
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. Always let closed containers warm 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 a mild kelp solution can help older seed synchronize.
Tips for Successful Seed Saving
Isolation: Orange Spice is C. annuum and crosses readily with other annuum types. Use 150–300 ft (45–90 m) isolation. For commercial or foundation purity, bag or cage select branches, or hand-pollinate.
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, orange color uniformity, corking incidence, wall thickness, heat level, and any off-types. Photograph representative orange pods for type verification.
Selection cues: Prioritize plants whose pods finish a bright, even orange with minimal green shoulder, thick crunchy walls, true jalapeño shape, and balanced heat that holds at full color. Favor quick, uniform color change and strong plant architecture.
Culinary Uses, vivid orange jalapeño with medium heat & thick walls
Fresh rings & dice (color-forward): Slice into tacos, tostadas, tortas, grain bowls, and chopped salads; the saturated orange reads sweet-fruity while keeping jalapeño bite.
Salsa naranja (signature): Char Orange Spice, yellow/orange tomatoes, onion, and garlic on a comal or under a broiler; pound in a molcajete with lime and cilantro for a smoky, sunset-colored salsa.
Escabeche dorado: Pickle orange rings with carrot, cauliflower, onion, bay, and Mexican oregano. The color makes premium-looking jars for deli and market.
Stuffed poppers: Thick, crunchy walls hold up to baking or frying. Fill with queso fresco/beans or seafood mousseline; bake until bubbling.
Chipotle-style condiments: Smoke fully orange pods at low heat, then dry. Grind into a bright, citrus-honey chipotle powder for rubs and chili.
Skillet bloom & guisados: Bloom minced Orange Spice in oil with onion, cumin, and coriander; fold into calabacitas, chicken tinga, or frijoles de la olla to lift sweetness and heat.
Hot sauces & glazes: Ferment or fresh-blend with mango, peach, or roasted orange; a touch of vinegar and honey balances the glow.
Heat control tips: Most fire lives in the white placenta. Scrape for gentler heat; add late in cooking to preserve fresh citrus notes.
Preservation and Pantry Value
Dehydrates reliably: Medium-thick walls dry to vivid orange flakes/power—store airtight and dark to keep color.
Fermentation friendly: Produces creamy, pourable sauces with brilliant hue; perfect for small-batch bottling.
Freezer packs: Freeze sliced or roasted strips for winter nachos, stews, and omelets.
Smoked & powdered: Orange chipotle-style powder adds both color and aromatic depth to dry rubs.
Flavor Benefits beyond heat
Classic jalapeño “green” anchored by tangerine/citrus-honey high notes at the orange stage.
Thick walls = juicy crunch in fresh and pickled formats; smoke amplifies caramel tones without muddiness.
Garden and Ornamental Benefits
Heavy sets of uniform 3–4″ pods that color green → vivid orange → orange-red.
Strong peduncles resist drop; mixed-color harvests draw attention at markets and in CSA shares.
Excellent for containers and field rows; fruits hold texture at full color.
Traditional and Practical Uses (Indigenous foodways focus)
Maize-centered plates: Orange Spice salsas and escabeches pair with nixtamal traditions—tamales, tlacoyos, gorditas, and fresh tortillas—sustaining Mesoamerican mealways.
Comal & molcajete: Roasting on a comal and stone-grinding on a molcajete/metate keep texture and aroma faithful to Indigenous techniques while showcasing a modern color line.
Harvest cycle & storage: Pickled rings and dried/smoked powders extend pepper presence through winter, echoing long-standing preservation rhythms around corn, beans, and squash.
Safety and Handling always
Wear gloves for large batches, smoking, and fermenting.
Ventilate when roasting or smoking; label jars/powders clearly (“medium-hot”).
Use sterilized jars and tested recipes for shelf-stable canning.
Herbs/extras: cilantro, epazote, scallion; paprika and annatto for color-driven rubs.
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 - Orange Spice Jalapeño
$200 USD
$700
Unit price /
Unavailable
Description
A sunset twist on a classic. Orange Spice Jalapeño brings familiar jalapeño crunch and aroma wrapped in a vibrant, tangerine-orange finish. Expect fresh green pepper, citrus zest, and a touch of fruit over a lively, medium-hot kick—perfect for salsas, pickles, and poppers that look as good as they taste.
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 clusters of fruit so the plants read 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 glowing orange, and the firm flesh stuffs neatly for jalapeño poppers and kebabs.
Bite into a fully colored pod and you’ll get sweet pepper notes first, then a bright jalapeño heat that builds and finishes clean without muddiness. In the kitchen, Orange Spice shines anywhere you want jalapeño flavor with festival color: quick refrigerator pickles, pico de gallo, tacos, nachos, citrus-forward hot sauces, and confetti salsas paired with red and yellow peppers. Dried at peak orange and ground, it yields a sunny powder that lifts eggs, roasted vegetables, and rubs with gentle fire.
Selected for color, flavor, and yield, Orange Spice Jalapeño is a dependable garden workhorse with showpiece looks—heavy-setting, easy to use, and unmistakably delicious. Grow it for armfuls of vivid pods and the everyday versatility only a true jalapeño can deliver.
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.
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.
