Jalapeño Tajin
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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
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
Last updated Sep 25, 2026
