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JALAPENO BROWN. Hot vegetable pepper (Capsicum annuum). Heat: 10,000-15,000 on the Scoville scale. Origin: seeds from the Canary Islands, collected by Peter Merle. The plant is medium-sized, 50-60 cm tall, strong and compact. Leaves are deep green, giving the plant a decorative appearance. Suitable for growing both in open ground and in containers, including indoor cultivation in pots of at least 4 liters. The fruits have an attractive chocolate color, although some plants produced red fruits. Fruit shape is typical of sweet peppers, with thick and juicy walls, weighing 40-50 g each.
The taste is spicy-fruity, combining moderate heat with sweet notes. Most of the heat is concentrated in the inner partitions and seeds. Fruits ripen 90 days after transplanting seedlings into the ground. The variety is highly productive. The pepper is versatile: suitable for pickling, fermenting, drying, and other types of winter preservation. To maintain the characteristic chocolate color, seeds were selected only from brown fruits. The variety is decorative, resistant to adverse weather conditions and diseases, and can be grown on balconies, indoors, and in garden plots.