Kitchen Pepper
A jalapeño with all the flavor but less of the burn 🌶✨. The TAM Jalapeño was developed by Texas A&M University 🏫🌵 to give growers and cooks the classic jalapeño taste without overwhelming heat. Thick-walled, glossy green pods 📏 (3–4...
CASA VERDE · HEAT PROFILE
Mild
- Sweet
- Mild — this variety
- Medium
- Hot
- Super hot
Understanding the heat
A diamond marks the midpoint of a listed range, or the listed value when only one number is given. An arrow marks a stated limit. These are variety guides, not measurements of our seed lot. This guide uses unequal numerical bands: sweet 0; mild up to 10,000; medium 10,000–50,000; hot 50,000–800,000; super hot from 800,000 SHU (display capped at 3 million). Heat varies between fruits and with growing conditions.
Shop all pepper seeds in Canada
- Heat
- 1000–3000 SHU
CASA VERDE · GROWER’S NOTES
Get to know your pepper.
🌶 TAM Jalapeño Pepper
Capsicum annuum
A jalapeño with all the flavor but less of the burn 🌶✨. The TAM Jalapeño was developed by Texas A&M University 🏫🌵 to give growers and cooks the classic jalapeño taste without overwhelming heat. Thick-walled, glossy green pods 📏 (3–4 inches) ripen to deep red ❤️ and are perfect for anyone who loves jalapeños but prefers a gentler kick.
👅 Flavor Profile:
Classic jalapeño flavor — grassy 🌿, slightly smoky 🌫️, and mildly sweet 🍯 — with a mild to moderate heat 🌶 (great for families and versatile cooking).
🍴 Culinary Uses:
-
🧀 Perfect for jalapeño poppers (stuffed + baked or fried)
-
🥗 Slice fresh into nachos, tacos, salads, and salsas
-
🥫 Ideal for pickling into mild jalapeño rings
-
🍔 Grill or roast whole to caramelize sweetness
-
🌮 Add to Tex-Mex dishes without overpowering heat
👨🍳 Chef’s Pitch:
The TAM Jalapeño is the chef’s approachable jalapeño 👨🍳🌶. Reliable size, thick flesh, and balanced flavor make it perfect for stuffing, pickling, and garnishing. It’s the pepper that brings jalapeño personality without blowing out palates — kitchen-friendly and customer-approved.
🌱 Growing Notes:
-
🪴 Vigorous, productive plants
-
📏 Pods 3–4 inches long, thick-walled
-
🎨 Ripen green ➡️ deep red
-
⏱ Early-mid season maturity
🌶 Scoville Heat Units (SHU): 1,000–3,000 (milder than standard jalapeño at 2,500–8,000 SHU)
Cook your harvest
Use your harvest in these recipes. Check the variety notes and substitutions in each recipe.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
