Chilli Jalapeño Seeds — Capsicum annuum

The World's Most Beloved Chilli

Jalapeño (Capsicum annuum) is the iconic Mexican chilli that needs no introduction — thick-walled, juicy, and packed with a bright, clean heat that's hot enough to excite but mild enough for everyday cooking. Pods ripen from dark green to red, and can be harvested at either stage. Jalapeños are incredibly versatile: stuff them, pickle them, slice them fresh, smoke them into chipotles, or toss them on the barbecue. A must-have for any NZ kitchen garden.

Why Gardeners Love It

• 🌶️ Classic heat — bright, clean warmth at 2,500–8,000 Scoville units
• 🥑 Thick, juicy walls — perfect for stuffing, pickling, and grilling
• 🔥 Smoke into chipotles — red ripe jalapeños smoked low and slow are incredible
• ⚡ Prolific producer — heavy crops of pods over a long season
• 🌱 Great in pots or garden beds — compact and easy to manage

Growing Tips for New Zealand

Sow seeds indoors in seed-raising mix 8–10 weeks before the last frost (July–September). Capsicums love warmth — use a heat mat if possible to maintain soil temperature of 24–28°C for germination. Transplant seedlings outdoors into a warm, sunny, sheltered spot once all frost risk has passed (October–November). Space plants 45–60 cm apart in rich, well-drained soil. Water consistently and feed with a potassium-rich fertiliser once flowering begins. Harvest green for classic jalapeño flavour, or leave to ripen red for extra sweetness and heat.

💡 Grower's tip: Score the skin of ripe red jalapeños and cold-smoke them over wood chips for homemade chipotle — a real treat!

What's in the Packet

Each packet contains 5 seeds of Jalapeño Chilli (Capsicum annuum), with sowing and growing instructions included.