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Medicinal, culinary and unusual botanicals from Australia and around the world

Capsicum annuum ‘Jalapeno Chichimeca’ (seed)

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A Capsicum annuum cultivar which is one of the most well known of all chilli types. A very popular chilli with a medium heat and excellent flavour. Used extensively in Mexican cooking in fresh, dried and smoked (chipotle) forms.

A mature Jalapeno fruit is 5-9 cm long and is commonly picked and consumed while still green, but occasionally it is allowed to fully ripen and turn crimson red. Originating in Mexico, the Jalapeno is a bush that grows 60-120 cm tall. It is named after Xalapa, Veracruz, where it was traditionally cultivated. Jalapenos rate at approx. 2500 – 10000 Scoville heat units.

Capsicum annuum ‘Jalapeno Chichimeca’ is a variety with large 8-10cm long fruit that are very fleshy and slightly less hot than a regular Jalapeno; perfect for those stuffed Jalapeno poppers!

Care and Cultivation of Capsicum annuum ‘Jalapeno Chichimeca’

Capsicum annuum ‘Jalapeno Chichimeca’ seeds should be sown just under the surface of a good seed raising mix in spring/summer/autumn. Seeds germinate in 1-2 weeks (keep soil moist until germination). Tolerant of many conditions, including dry and shaded areas. Prefers full sun and adequate moisture. Unlike it’s species name suggesting it is an annual, it can be kept as a short lived perennial providing it is kept free of disease for 2-3 years. Not that resistant to broad mites which can be a problem in warmer parts. Reported to have better virus resistance than regular Jalapeno chillies.

10 seeds per packet


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