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[Capsicum annuum] Ground Jalapeño Biker Billy powder, medium-low heat.
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Jalapeño Biker Billy powder is made by grinding this variant of the classic Jalapeño, discovered by American chef Billy Hufnagle, also a motorcycle enthusiast.
The source pepper, Capsicum annuum, grows on a sturdy plant up to 60 centimeters tall, well branched, with green leaves and white flowers.
Seeds for fruit production are started between February and March, transplanting after the last frosts.
It grows both in pots and in open fields, with regular watering and a sunny position; it yields abundant, staggered harvests throughout the season.
The fruits are larger than the classic Jalapeño, up to 10 cm long, and turn from green to red at full ripeness; they must be fully dried before grinding.
Waterlogging should be avoided as it favors root rot; a generally resistant and productive plant.
Jalapeño Biker Billy powder has a medium-low heat level, around 15,000 SHU, with a bold flavor reminiscent of the classic Jalapeño: great for hot sauces, chili and Mexican-style dishes.
Contains capsaicin in moderate amounts and carotenoids responsible for the red color of the dried fruits.