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[4,000-8,500 SHU] [C. Annuum] Rare brown jalapeno variant, medium heat, prized by chili collectors.
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Dried Jalapeno Brown pepper is a brown-colored variant of the famous Mexican jalapeno, particularly rare and prized by chili collectors for its unusual color.
plant, of the species Capsicum annuum, is bushy and sturdy, about 60-90 centimeters tall, highly productive even in pots.
sowing should be done between February and March in a seedbed at 22-26°C, transplanting after the last frosts; fruits ripen in about 70-80 days from transplant.
growing requires full sun exposure and regular watering without waterlogging, with soil rich in organic matter and well-drained.
the fruits, 5-10 cm long, turn from light green to dark brown at full ripeness, a rare color among jalapeno varieties.
waterlogging, which favors root rot, must be prevented, along with monitoring for aphids, especially under protected or container cultivation.
Jalapeno Brown has a medium heat level, in line with the classic jalapeno, around 4,000-8,500 SHU on the Scoville scale: excellent dried and ground into powder or used for distinctively colored sauces.
dried and rich in capsaicin, responsible for its moderate heat, Jalapeno Brown also retains good amounts of vitamin C and antioxidants.