Name: Organic red 'Jalapeño TAM' pepper
Brand: Biologiquement vôtre
SKU: BIOV-SEMENCES
Price: 4.49 CAD
Availability: InStock

Sale Sold out

Illustrated selection of approximately 25 organic red 'Jalapeño TAM' pepper seeds with a vigorous garden plant bearing numerous smooth, fleshy fruit that ripens from dark green to red. The image helps identify this open-pollinated, generally mild Capsicum annuum variety for sunny Canadian gardens, patios, raised beds, and containers throughout summer.

Organic open-pollinated jalapeño with generally mild heat Solanaceae

Organic hot pepper seeds

Biologiquement vôtre

Capsicum annuum

From seed to harvest

Open-pollinated

Common nameJalapeño TAM, mild-heat jalapeño

FamilySolanaceae

GenusCapsicum

Speciesannuum

CultivarJalapeño TAM

TypeOrganic open-pollinated jalapeño with generally mild heat

Botanical nameCapsicum annuum

Reproducible seedsYes

Quantity per packetApproximately 25 organic seeds per packet

Organic red 'Jalapeño TAM' pepper (Capsicum annuum) provides classic jalapeño firmness and green flavour with generally milder, approachable heat. Developed within the family of TAM selections associated with Texas A&M University, this organic open-pollinated variety bears smooth, fleshy fruit that ripens from dark green to red. Each selection contains approximately 25 seeds. Plants generally reach 60–75 cm tall and spread about 40 cm. No exact Scoville rating or guaranteed fruit dimension is published for this selection, so intensity may vary from one fruit to another. The changing colour makes both harvest stages easy to distinguish.

Sow indoors from February through April, approximately eight to ten weeks before the last frost, 0.5–1 cm deep. Maintain 24–30°C and even moisture; emergence takes approximately 7–14 days. After germination, provide strong light for 14–16 hours daily, pot up when roots fill the cell, and harden plants gradually for 7–10 days. Transplant only after frost into full sun and fertile, organic-rich, well-drained soil. One plant fits a 15–20 L container. Install a stake early and protect young plants from cold nights. Water immediately after transplanting to settle the root ball and reduce stress.

Harvest generally begins approximately 70–80 days after transplanting. Pick fruit green for firm texture and vegetal flavour suited to pickles, salsa, and stuffed jalapeños, or let it ripen red for fruitier, slightly sweeter notes. Clip stems with clean scissors and harvest regularly. Taste a small portion before adjusting a recipe because intensity varies. Promptly refrigerate cut or cooked fruit. For any shelf-stable preserve, use a tested recipe and follow its acidity, proportions, and processing exactly. Discard anything soft, mouldy, deeply split, or abnormal-smelling. Keep green and red harvests in separate labelled containers when comparing their flavour and preferred uses.

Light and life cycle

In the garden

Exposure: Full sun
Life cycle: Annual vegetable in Canadian gardens

Sowing and germination

Sowing guide

Sowing & germination

Sowing depth

Approximately 0.5 to 1 cm (¼ to ⅜ in)

Spacing / density

Approximately 40 cm between plants; leave a wider path between rows for care and harvest

Germination temperature

24 to 30 °C (75 to 86 °F)

Germination time

Approximately 7–14 days

Sowing period

Indoors, 8 to 10 weeks before the last frost

Propagation

Seed

Growing method

Growing 'Jalapeño TAM' pepper from seed. Sow 0.5–1 cm deep in light mix eight to ten weeks before last frost. After emergence, move seedlings immediately under strong light with gentle airflow so stems remain sturdy. Plan around the way 'Jalapeño TAM' grows: vigorous, upright, branched, and productive. A pepper seedling needs strong light, gentle airflow, and an evenly moist root zone without standing water. Keep access to the root zone for watering and inspection. Label every seedling because fruit colour and heat cannot identify young pepper plants. For 'Jalapeño TAM', watch for smooth, elongated, fleshy fruit, dark green then red and confirm maturity from colour, firmness, or size as appropriate. Mulch only after the ground has warmed, and keep the material away from the stem. Lay out the pepper plant at approximately 40 cm between plants; leave a wider path between rows for care and harvest, then keep paths open instead of filling gaps with another mature crop. Feed moderately after establishment; excessive nitrogen can postpone flowers and ripe fruit. The crop needs full sun; nearby walls or taller crops should not compromise it. Use clean, lightly moist seed-starting mix and steady bottom warmth; never leave the tray saturated. After late-season rain or wind, confirm drainage and support while preserving healthy foliage needed to finish ripening. Use colour and firm texture to time the the plant harvest. Cut stems cleanly, keep fruit shaded after picking, and clear the final usable crop before freezing weather.

Soil and care

Soil & care

Soil pH

Approximately 6.0 to 6.8

Moisture

Consistent soil moisture without saturation; good air circulation around the foliage.

Care level

Moderate

Watering

The elongated fruit of red 'Jalapeño TAM' pepper develops most evenly when the plant receives steady moisture through flowering and fruit elongation. As red 'Jalapeño TAM' pepper's smooth, elongated, fleshy fruit, dark green then red develops on a plant with vigorous upright branched productive growth, widen the wetted area with the expanding canopy and roots. Red 'Jalapeño TAM' pepper is listed at approximately 65 to 75 days after transplanting; treat that as a planning reference and monitor moisture while later flowers and fruit are still developing. Water red 'Jalapeño TAM' pepper slowly at soil level, soak the active root zone, and let surplus water drain before irrigating again.

Soil type

Give red 'Jalapeño TAM' pepper loose, deep soil so its vigorous roots can sustain repeated growth of elongated fruit. Give red 'Jalapeño TAM' pepper's vigorous upright branched productive growth enough uncompacted root area to carry smooth, elongated, fleshy fruit, dark green then red. With red 'Jalapeño TAM' pepper's harvest listed as approximately 65 to 75 days after transplanting, keep its soil open and workable through the full production period. Before planting red 'Jalapeño TAM' pepper, incorporate mature compost and break compacted layers instead of creating a rich, wet pocket around the crown.

Fertilization

Once 'Jalapeño TAM' buds, excessive nitrogen can delay fruiting. Correct drainage and moisture before increasing fertility. For red 'Jalapeño TAM' pepper, fruit development responds best once feeding becomes restrained. Pause feeding when growth already looks balanced. Jalapeño TAM needs steady nutrition, not lush nitrogen-driven growth. Recheck leaf colour before making another application. For 'Jalapeño TAM', its branches should remain sturdy as fruit begins filling. Let a soil test guide any corrective amendment. Even moisture helps red 'Jalapeño TAM' pepper use available nutrients consistently.

Seasonal care

Seasonal care for 'Jalapeño TAM' pepper. In spring keep seedlings warm under strong light and pot up before roots circle cells. Harden gradually then transplant after frost. In summer mulch once soil is warm, tie plants loosely if bending, and harvest regularly. Monitor aphids, whiteflies, and mites, especially under protection. In autumn move containers inside during cold nights or cut loaded branches to finish colouring indoors; discard diseased or rotten fruit. After hardening, transplant during calm weather and water immediately. Check ties after wind and remove only badly damaged leaves. During hot periods, inspect containers daily but let the surface dry slightly between waterings. Once fruit begins forming, maintain moderate nutrition and keep branches supported. Harvest each pepper separately at the desired stage. In late summer, avoid stimulating new growth that cannot mature. Before moving a pot indoors, inspect foliage carefully so pests are not introduced. After the season, clean tools, stakes, and containers, then record sowing, transplanting, and first-harvest dates that produced the best results. Keep every batch labelled, separate ripe from damaged fruit, and wash contacted surfaces after handling. At the end of the crop, discard diseased fruit, remove roots, and rotate the site with a different plant group. Store cleaned gloves and tools separately, and keep every hot preparation closed and clearly identified. Before indoor overwintering experiments, isolate the plant temporarily and inspect it repeatedly for pests. Keep harvests clearly labelled and wash tools after handling.

Growing in containers

Container growing

Recommended pot size

15–20 L per plant

Growing 'Jalapeño TAM' pepper in containers. Use a large deep container per plant, at least 30 cm deep, with numerous holes. Fill with rich but well-drained mix and place in the warmest sunniest location available. Install a stake at planting so roots are not injured later. Water deeply once the surface dries, feed lightly but regularly according to the label, and rotate the pot weekly for even growth. Move it indoors or protect it when nights approach 12°C. Raise the container slightly and empty the saucer after every watering. Tie branches with soft supports and check them as the plant grows. During heat waves, inspect moisture morning and evening without keeping the mix saturated. Avoid moving the pot abruptly between shade and full sun. Harvest ripe fruit regularly, clean scissors after use, and label batches. In autumn, move the pot into a very bright protected location before a cold night, away from children and pets. After the season, remove roots and clean the container before reuse. Keep harvested peppers cool and dry, wear gloves when processing, and wash every contacted surface thoroughly. Inspect foliage before bringing the pot indoors so aphids, whiteflies, or mites are not carried into the protected growing area.

Growth and harvest

Size, flowering & harvest

Mature height

Approximately 60 to 75 cm (24 to 30 in)

Width / spread

Approximately 40 cm (16 in)

Flower color

White to greenish white

Foliage color

Green

Foliage type

Simple herbaceous foliage

Growth rate

Fast

Growth habit

Vigorous upright branched productive plant

Edible parts

Fruit

Bloom period

For 'Jalapeño TAM', those self-fertile blossoms precede fruit development. Let open flowers remain accessible to visiting insects. Gentle air movement helps red 'Jalapeño TAM' pepper release pollen. Watch new flowers for recovery after stressful weather. Jalapeño TAM opens small flowers where leaves meet its stems. Avoid spraying while beneficial insects are working. Secure 'Jalapeño TAM' before fruit weighs down flowering branches. Watch new flowers for recovery after stressful weather. red 'Jalapeño TAM' pepper may also receive pollen-moving visits from insects. For Jalapeño TAM, its flowering branches may shed buds during environmental stress.

Fruiting

TAM jalapeno can be harvested green or allowed to ripen further on the plant. Its milder reputation does not guarantee identical heat in every fruit, so taste cautiously before using a large amount. Cut peppers from the branches instead of pulling, and pick according to the intended recipe. Leaving fruit to colour fully takes additional growing time, particularly near the end of a Canadian outdoor season.

Days to maturity

Approximately 65 to 75 days after transplanting

Harvest

Approximately 70–80 days after transplanting; harvest green or allow fruit to ripen red

Garden companions

Garden associations

Companion plants & uses

Companion plants

TAM jalapeno can sit near tomatoes and herbs for a milder-style salsa garden, provided the harvest is still tasted before use. Keep labels clear if hotter jalapenos are also grown. Nearby pepper plants do not automatically alter the heat of this season's fruit, but crossing may matter for saved seed. Plan that separately from the culinary layout. A low herb strip is useful when it leaves full light and picking access; crowding several sauce ingredients together can reduce those practical advantages.

Plants to avoid

Beans and fennel may be less compatible with peppers. Good crop rotation also helps keep plants healthy.

Garden use

'Jalapeño TAM' pepper in the vegetable garden. Grow 'Jalapeño TAM' in the warmest, sunniest part of the vegetable garden, a well-ventilated greenhouse, an edible bed, or a large deep container. A south-facing wall can retain warmth, but leaves must not touch a scorching surface. Space plants for airflow and install stakes at transplanting. Low flowers may support pollinators when they create neither shade nor root competition. Keep neighbouring herbs and vegetables outside the path of fruit-loaded branches. Preserve clear access for soil-level watering and gloved harvest. Avoid close rotations with tomatoes, eggplants, potatoes, and other peppers where soil disease has occurred. In autumn, protect plants from cold nights and focus care on fruit already formed. After the final harvest, remove roots, clean stakes, and dispose of diseased residue. This layout supports a long productive season without allowing hot fruit to become accessible to children or pets. Label every plant clearly and keep harvested peppers in a container separate from mild vegetables. After wind, check ties; after heavy rain, confirm free drainage. Keep play areas and busy paths away from branches carrying hot fruit. Place gloves and clean scissors nearby for harvest, but store them safely after use.

Recipe and storage

Recipe idea

From garden to table

'Jalapeño TAM' pepper in the kitchen. Roasted 'Jalapeño TAM' peppers — Wear gloves and ventilate the kitchen. Wash and dry sound fruit. Roast under close supervision until the skin blackens in places, then place peppers in a covered container for several minutes. Remove the cooled skin without touching your face, remove stems and seeds according to the desired texture, and slice the flesh. Use it in tacos, omelettes, soups, or sauces. Refrigerate portions intended for upcoming meals promptly. For longer storage, freeze in small clearly labelled portions. Do not keep these peppers at room temperature unless following a tested canning recipe. Clean tools, the roasting tray, boards, and contacted surfaces thoroughly after preparation. Serve roasted peppers as a topping or incorporate them into a dish promptly after cooling. Mark the date on every container, use a clean utensil, and discard any portion with an unusual smell, colour, or texture. To reduce perceived heat, remove the inner membranes carefully, then taste the finished preparation before adding more pepper or seasoning.

Wildlife and pets

Wildlife & precautions

Supporting wildlife

TAM jalapeno flowers may be visited by bees, yet the plant does not require a hotter jalapeno nearby as a pollination partner. Growing it beside other peppers can affect seed purity, not automatically make this season's fruit hotter. Maintain separate flowering habitat if insect support is a priority in the vegetable plot.

Frequently asked questions

When should Jalapeño TAM pepper be sown in Canada?

Sow indoors from February through April, approximately eight to ten weeks before the last frost. Place seed 0.5–1 cm deep in fine, free-draining mix, maintain 24–30°C, and keep evenly moist without saturation. Emergence generally takes 7–14 days. After germination, provide strong light for 14–16 hours daily, pot up as needed, and harden gradually for 7–10 days. Transplant only after frost once soil is warm and nights remain mild. Temporarily protect young plants from cold wind, label every container at sowing, and water immediately after planting to settle the root ball. Pause hardening during unusually cold, wet, or windy weather and resume when conditions become mild.

Is Jalapeño TAM very hot?

Jalapeño TAM was selected for generally milder heat than many classic jalapeños while retaining their characteristic flavour. Intensity may still vary with the individual fruit, maturity, temperature, and growing conditions. No exact Scoville rating is guaranteed for this selection. Taste a small piece before adjusting a recipe and increase the amount gradually. Wear gloves when skin is sensitive, avoid touching the eyes, and wash hands, utensils, and surfaces thoroughly after preparation. Red fruit may taste different from green fruit on the same plant, so assess each harvest separately. Promptly refrigerate any cut or cooked portion and keep it clearly identified in the refrigerator.

Can Jalapeño TAM be harvested green or red?

Yes. Harvested green, Jalapeño TAM offers the firm texture and vegetal flavour preferred for pickles, salsa, and stuffed jalapeños. As it ripens red, it generally becomes fruitier and slightly sweeter. Fruit should be firm, fully developed, glossy, and free of soft areas. Clip the stem with clean scissors rather than pulling on the branch. Keep both colours in separate dated containers to compare their flavour in the same recipe. Promptly refrigerate cut fruit and discard anything mouldy or abnormal-smelling. Taste each batch before deciding how much to add. This comparison helps identify the most useful stage for each recipe and preferred texture.

Can Jalapeño TAM be grown in a container?

Yes. Use a 15–20 L container per plant with several drainage holes and rich, free-draining mix. Place it in full sun in the warmest available position and install a stake at transplanting. Check moisture daily during hot weather, water deeply without standing water, and feed moderately according to the label. A movable pot makes protection easier as nights cool and may help late fruit ripen red. Rotate the container occasionally when light comes mainly from one direction and keep drainage holes unobstructed throughout the season. Check ties after strong wind and move the pot away from surfaces reflecting excessive heat onto foliage.

When should Jalapeño TAM pepper be harvested?

Pick fruit green once firm, glossy, and fully developed, or wait for red to obtain riper, fruitier, slightly sweeter flavour. Regular harvest lightens branches and supports continued production. Promptly refrigerate sound fruit and discard anything soft, mouldy, deeply split, damaged, or abnormal-smelling. For any preserve, use a tested recipe and follow its directions exactly. Keep green and red batches separately labelled when comparing maturity stages. Use this crop-specific harvest cue—Approximately 70–80 days after transplanting—and compare colour, firmness, and flavour from several sound fruit rather than relying on the calendar alone. Record the stage preferred for 'Jalapeño TAM', clip instead of pulling where stems resist, and refrigerate damaged or cut produce promptly.