Neutral to explosive: Peppers for all tastes!
According to the birthplace theory of Russian botanist and geneticist Nikolai Vavilov (1887-1943), the birthplace of chili peppers is in South America.
Tam jalapeño pepper – Organic
4.49$
3.14$
Also known as "gringo pepper", this variety developed by Texas A&M University was selected for its excellent resistance to several diseases common to peppers, its abundant, early and prolonged harvest, and the mild flavor of its fruits. Its name corresponds to the acronym of this renowned university (Texas Agricultural & Mechanical).
The 7-8 cm long, drooping fruits have the same excellent flavor as a standard jalapeño, but less pungent with a strength of 3500 on the Scoville scale; green immature fruits are much weaker than red mature fruits. The fruits are ripe 70-80 days after sowing and the plant has demonstrated greater cold tolerance than the majority of other pepper varieties.
In cooking, it is advantageously served stuffed with a cheese mixture and cooked in the oven or on the grill, or cut into cubes or rounds and added to toppings for nachos and tacos. It is also made into a delicious jelly or a tasty condiment. In addition, these peppers freeze very well and are easily grated, if necessary, out of the freezer.
Number of days for harvest: 70 to 80
Available at the ecoumene only
Also known as "gringo pepper", this variety developed by Texas A&M University was selected for its excellent resistance to several diseases common to peppers, its abundant, early and prolonged harvest, and the mild flavor of its fruits. Its name corresponds to the acronym of this renowned university (Texas Agricultural & Mechanical).
The 7-8 cm long, drooping fruits have the same excellent flavor as a standard jalapeño, but less pungent with a strength of 3500 on the Scoville scale; green immature fruits are much weaker than red mature fruits. The fruits are ripe 70-80 days after sowing and the plant has demonstrated greater cold tolerance than the majority of other pepper varieties.
In cooking, it is advantageously served stuffed with a cheese mixture and cooked in the oven or on the grill, or cut into cubes or rounds and added to toppings for nachos and tacos. It is also made into a delicious jelly or a tasty condiment. In addition, these peppers freeze very well and are easily grated, if necessary, out of the freezer.
Number of days for harvest: 70 to 80
Semis
Culture
biotope
Ecosystem services
Procurement Services
Edible parts:
Further information
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