Jalapeño Tajin
Entry Completeness90%
Further InformationEdit 
A C. annuum type. Ripens to red, long/tapered pods. Heat sits around 2,500–8,000 SHU — moderate heat with a noticeable bite. Aji varieties are the backbone of South American pepper culture, particularly in Peru, Bolivia, and Ecuador.
LinksEdit
Jalapeño Tajin
Jalapeno Tajin
A-L-R-4-007
C. annuum
2,500 - 8,000
Medium (1,001–15,000 SHU)
Red
Further InformationEdit
A C. annuum type. Ripens to red, long/tapered pods. Heat sits around 2,500–8,000 SHU — moderate heat with a noticeable bite. Aji varieties are the backbone of South American pepper culture, particularly in Peru, Bolivia, and Ecuador.
LinksEdit
