Jalapeño Tajin
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Further InformationEdit 
A 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.
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Jalapeño Tajin
Jalapeno Tajin
A-L-R-4-007
C. annuum
2,500 - 8,000
Medium (1,001–15,000 SHU)
Further InformationEdit
A 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
