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)

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Pasilla de Oaxaca Pepper

Yum. Deep, earthy and smokey flavor with berry undertones. Yes, I hate myself for saying berry undertones.  Similar to a habenero taste which wasn’t expected. Not as mild as anticipated, especially when I’m telling people “this pepper isn’t spicy” before they try it.

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Farmers Market Jalapeño Pepper

Are you sick of Shakeology? Try a Farmers Market Jalapeño. It is a capsicum annuum that corks like a potato. Corking generally occurs when a pepper stretches to accommodate the rapid growth of the fruit. And this has extreme corking!™ This very rare variety was discovered John Fiedler from ME at a farmers market, hence the name.

“The jalapeno I got from a pepper buddy who found it at a farmers market and gave it that name.” 1

Well, that is pretty straightforward. Like a regular jalapeño, they ripen from green to red. Tastes a bit normcore, crisp and slightly sweeter. Here’s some photo documentation before fully ripe. I will hopefully be trying a ripe one soon.

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