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Jaloro Pepper – a j í スパイシー

Jaloro Pepper

SHU: 25,000 – 50,000 estimated

A neat capsicum annuum and the first yellow variety of the most popular spicy pepper, the Jalapeno. These little bros were first released in 1992 by the Texas Agricultural Experiment Station. They are well known for being resistant to 6 different types of viruses.1

  • Tobacco etch virus (TEV)
  • Potato virus Y (PVY)
  • Pepper mottle virus (PeMV)
  • Tobacco mosaic virus (TMV)
  • Tobacco ringspot virus (TRSV)
  • Cucumber mosaic virus (CMV)

Nice flavor. Tastes like a fruitier combination of a Hungarian wax pepper and Jalapeno. Better flavor as it ripens, but, worth trying on all different stages. When the pepper has fully ripened to a dark red, it’s very juicy and tastes almost like a spicy apple. And in terms of spice, the Jaloro is no mild bugger either! The heat on this pepper is full and mean, much more than your normal Jalapeño.

One of the more interesting things about the Jaloro is the amount of white papers on this variety. It’s well documented how this one was created.2


1 ashspublications.org
2 tamu.edu

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