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About this variety
Jalapeno Mammoth is a Capsicum annuum jalapeno with extra-long, thick-walled pods of 10–12.5 cm that ripen from deep green to red. Heat is mild to moderate, about 3,000–6,000 SHU. The packet holds 5 seeds.
Also known as: Mammoth Jalapeno, Giant Jalapeno.
Extra-long jalapeno pods
- Plant: bushy, 75–90 cm tall
- Pod: thick-walled, 10–12.5 cm long
- Colour: deep glossy green, ripening red
- Heat: about 3,000–6,000 SHU, classic jalapeno flavour
Sow 6 mm deep in warm soil
Start seed indoors 8–10 weeks before the last frost and keep the soil at 21–29 °C, the range given for this variety. Typical for the species: pepper seed germinates in soil at 18–35 °C, and seedlings appear in about 8–9 days at 25–35 °C (figure measured with seed sown about 12 mm deep). Cover the seed with about 6 mm of mix.
Planting out
Move plants outside only after the risk of frost has passed. Space plants 45–60 cm apart in full sun and fertile, well-drained soil with organic matter. Water evenly without waterlogging. Pods are ready about 75–85 days after transplanting.
Stuffing and pickling
The size and thick flesh suit stuffed and grilled peppers; the pods are also sliced fresh into salsas or pickled.
What you get
The packet holds 5 seeds of Jalapeno Mammoth, enough for five plants if every seed comes up. We do not state a germination percentage for this packet. Pepper seed typically keeps about 2 years when stored cool, dark and dry, so unused seed can wait for the next season.
FAQ
How does Mammoth compare with Jalapeno Yellow Jumbo?
Mammoth has the longer pod (10–12.5 cm against 7.5–10 cm) and ripens red rather than golden-yellow; heat ranges are similar, 3,000–6,000 against 2,500–5,000 SHU.
How long from sowing to harvest?
About 8–10 weeks indoors, then 75–85 days after transplanting.
