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Organic ‘TAM’ jalapeño (<em>Capsicum annuum</em> ‘Jalapeño TAM’)

Organic open-pollinated mild-heat jalapeño, not heirloom Solanaceae

Organic hot pepper seeds

Organic ‘TAM’ jalapeño

Name: Organic ‘TAM’ jalapeño ( Capsicum annuum ‘Jalapeño TAM’)
Brand: Biologiquement vôtre
SKU: BIOV-SEMENCES
Price: 4.49 CAD
Availability: InStock

Capsicum annuum ‘Jalapeño TAM’

Product code : BIOVO-0187

Jalapeño TAM is a compact productive organic open-pollinated variety offering classic jalapeño flavour with generally milder heat.

Quantity: Approximately 25 organic seeds per packet
Exposure: Full sun in a warm sheltered location
Life cycle: Annual vegetable in Quebec climates

Common nameJalapeño TAM, mild jalapeño

FamilySolanaceae

GenusCapsicum

Speciesannuum

CultivarJalapeño TAM

TypeOrganic open-pollinated mild-heat jalapeño, not heirloom

Botanical nameCapsicum annuum ‘Jalapeño TAM’

Reproducible seedsYes

Organic ‘TAM’ jalapeño (Capsicum annuum ‘Jalapeño TAM’) delivers classic jalapeño firmness and green flavour with milder heat, generally rated around 1,000 to 1,500 Scoville units. Developed by Texas A&M University, this productive open-pollinated variety bears smooth fruit approximately 7 to 8 cm long that ripens from dark green to red. The packet contains approximately 25 organic seeds.

Sow indoors February through April, approximately eight to ten weeks before last frost, 0.5–1 cm deep. Maintain 24–30°C and even moisture; emergence takes approximately 7–14 days. After germination provide intense light, pot up as needed, and harden gradually. Transplant after all frost risk in full sun and fertile, organic-rich, well-drained soil. A 15–20 L container suits one plant.

Harvest after approximately 65 to 75 days, once fruit is firm and fully developed. Pick it green for pickles, salsas, and stuffed jalapeños, or let it ripen red for fruitier, slightly sweeter flavour. Heat can vary with the fruit and growing conditions; wear gloves if your skin is sensitive and use a tested recipe for any preserve.

Organic ‘TAM’ jalapeño (Capsicum annuum ‘Jalapeño TAM’)

Sowing guide

It all startswith a seed.

Sowing depth

Approximately 0.5 to 1 cm (¼ to ⅜ in)

Spacing / density

Approximately 40 cm (16 to 20 in) between plants and 60 to 75 cm (24 to 30 in) between rows

Germination temperature

24 to 30°C (75 to 86°F)

Germination time

Approximately 7 to 14 days

Sowing period

Indoors, 8 to 10 weeks before the last frost

Propagation

Seed

Growing method

Sow 0.5–1 cm deep in light mix eight to ten weeks before last frost. Maintain 24–30°C and even moisture until emergence, then provide 14–16 hours of strong light. Pot up at several true leaves without deeply burying the stem. Harden for 7–10 days and transplant once soil is warm and nights remain above approximately 12°C. Space 40 cm apart, water immediately, stake if needed, and remove first flowers only if the plant remains very small.

Soil and care

The right care,at the right time.

Soil pH

Approximately 6.0 to 6.8

Care level

Moderate

Watering

Keep seed-starting mix evenly moist during germination without saturating cells, then let the surface dry slightly between waterings once seedlings establish. After transplanting, water deeply at soil level once the top two or three centimetres begin to dry. Alternating drought and excess water causes blossom drop, stalled fruit, and uneven tissue. Mulch only once soil is warm, water in the morning, and avoid wetting foliage. In containers check daily during heat but never leave standing water in the saucer.

Soil type

Choose deep loose soil rich in mature compost and very well drained, able to retain even moisture without remaining cold or waterlogged. Peppers succeed at slightly acidic to neutral pH approximately 6.0–7.0. Warm the bed before transplanting and avoid fresh manure, which encourages overly soft growth. In heavy soil use a raised bed. Rotate three to four years away from tomatoes, eggplants, potatoes, and other peppers where soil disease has occurred. A soil test allows organic matter and nutrients to be adjusted without excess.

Fertilization

Incorporate mature compost before planting and use balanced organic fertilizer only according to a soil test or label. During establishment moderate nutrition supports sturdy plants. Once flowering begins avoid high-nitrogen doses that produce many leaves but delay fruit set and ripening. If a container plant pales despite proper watering, apply one low balanced liquid dose then reassess after a week. Never feed dry mix, do not allow salts to accumulate, and stop late applications when remaining warm-season time cannot ripen new fruit.

Moisture

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

Seasonal care

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.

Container growing

A garden,within reach.

Recommended pot size

15 to 20 L (4 to 5 gal) per plant

Grow one plant per deep, stable, well-drained 15–20 L container. Use rich, airy potting mix, water when the surface begins to dry, and avoid standing water. Place the pot in full sun in the warmest available location. Rotate it regularly for balanced growth and move it under protection as nights cool to help fruit finish ripening.

Bloom and dimensions

Its place,in your garden.

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

Moderate to fast in warm conditions

Growth habit

Vigorous bushy and productive

Bloom period

Small white to greenish-white blossoms during the warm season

Fruiting

Heavy crop of thick-walled jalapeños with generally mild variable heat

Days to maturity

Approximately 65 to 75 days after transplanting

Harvest

Clip fruit with small clean scissors once firm, glossy, and fully developed. Harvest it green for classic vegetal flavour or let it ripen red for fruitier, slightly sweeter notes. Wear gloves if your skin is sensitive and avoid touching your eyes or face. Promptly refrigerate sound fruit and discard anything soft, mouldy, or deeply split. To save seed true to this open-pollinated variety, isolate blossoms from other peppers and choose a fully ripe red fruit from a healthy plant.

Garden associations

In goodcompany.

Companion plants

Eggplant, carrot, onion, peas, tomato

Plants to avoid

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

Recipe idea

From the gardento your plate.

Edible parts

Fruit, in minute quantities with strict precautions

Stuffed TAM jalapeños — Halve 8 fruit lengthwise and remove the seeds. Mix 150 g cream cheese, 60 g grated cheddar, one small chopped shallot, and a pinch of paprika. Fill each half and bake on a tray at 200°C for 15–20 minutes, until the peppers are tender and the tops are golden. Wear gloves during preparation, wash utensils, and refrigerate leftovers within two hours.

Frequently asked questions

Your questions,answered.

When should Jalapeño TAM be sown in Quebec?

Sow indoors February through April, approximately eight to ten weeks before 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 intense light, pot up as needed, and harden gradually before planting outdoors once nights remain reliably mild.

Is Jalapeño TAM very hot?

It was selected for generally milder heat than many classic jalapeños while retaining their flavour. Intensity can still vary with fruit, maturity, and growing conditions. No precise Scoville rating is guaranteed for this lot: taste a small piece first, add gradually, and wear gloves if skin is sensitive. Red fruit may taste different from green fruit on the same plant.

Can Jalapeño TAM be harvested green or red?

Yes. Picked green, it offers the firm texture and vegetal flavour sought for pickles, salsas, and stuffed jalapeños. Ripened red, it generally becomes fruitier and slightly sweeter. Fruit should be firm, fully developed, and glossy. Clip the stem rather than pulling the branch and compare both stages to choose your preference.

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 add a stake if branches carry several fruit. Check moisture daily during hot weather, water deeply without standing water, and feed moderately. A pot also makes protection easier during cool late-season nights.

When should Jalapeño TAM be harvested?

Harvest generally begins approximately 65 to 75 days after transplanting. Pick fruit green once firm, glossy, and fully developed, or wait for red to obtain riper, fruitier, slightly sweeter flavour. Clip the stem; regular harvest supports continued production. Discard anything soft, mouldy, or deeply split. Use a tested recipe for preserves.

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