JalapeƱo
Lemon Spice JalapeƱo is a stunning golden pepper that rewrites what you expect from a jalapeƱo. Bred by the University of New Mexico Chile Pepper Institute, this variety ripens to a bright, saturated gold that's as beautiful on the plant as it is in the kitchen. It delivers the heat of a traditional jalapeƱo, moderate warmth at 25,000 Scoville units, but with a distinctive citrusy tang that opens up entirely new culinary possibilities. Reaching 36 inches tall with peppers ready to harvest in 80 to 90 days, it's a compact, productive plant that thrives in full sun and rewards patient gardeners with both beauty and flavor.
Full Sun
Moderate
?-?
36in H x ?in W
Annual
Low
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What makes Lemon Spice truly special is the marriage of visual drama and unexpected flavor. The peppers glow a rich golden-yellow when ripe, creating a striking contrast against the green foliage that makes this variety as ornamental as it is productive. Beyond the eye appeal, the citrusy brightness sets it apart from conventional jalapeƱos, it brings a subtle lemony note that works beautifully in fresh salsas, stir-fries, and even as a garnish for pho, where the mild-to-medium heat and aromatic quality really shine. This is a jalapeƱo that invites experimentation.
This pepper shines when used ripe and golden, where its citrusy character becomes most apparent. Slice it thin and scatter it across a steaming bowl of pho for brightness without overwhelming heat, or blend it into fresh salsas where the lemony notes can sing alongside tomato and cilantro. It works beautifully as a foundational ingredient in stir-fries, where the heat develops gradually and the flavor adds complexity. Many gardeners also enjoy it simply as a fresh garnish or diced into cooked dishes where its distinctive tang can cut through richness.
Pepper seed requires warmth to germinate reliably. Start seeds indoors 6 to 8 weeks before your last spring frost date, maintaining soil temperatures between 70 and 85Ā°F. Keep the seed tray in a warm locationāa heat mat is idealāand maintain consistent moisture without waterlogging. Seedlings should emerge within 7 to 14 days and will need bright light once sprouted to prevent leggy growth.
Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days before planting. Transplant outdoors only after all danger of frost has passed and soil temperatures have reached at least 60Ā°F, ideally closer to 70Ā°F. Space plants 18 inches apart in rows 24 inches apart, and plant at the same depth they were growing in their containers. Water gently after transplanting and provide afternoon shade for a few days if exposed to intense, direct sun.
Wait for peppers to turn a rich, saturated golden-yellow for the full lemon spice experience, this is when the citrusy tang is most pronounced. Most peppers will reach harvestable size between 80 and 90 days from transplanting. You can harvest peppers at any size by snipping them cleanly from the plant with scissors or a sharp knife, rather than pulling, which risks damaging branches. The plant will continue producing new flowers and fruit if you harvest regularly, encouraging an extended harvest season.
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āLemon Spice JalapeƱo emerged from the breeding work of the University of New Mexico Chile Pepper Institute, an institution with deep roots in pepper research and development. New Mexico's legendary chile heritage made it the natural home for creating this distinctive cultivar, which combines the reliability and heat of the jalapeƱo line with a flavor profile that breaks the mold. The variety represents deliberate horticultural innovation aimed at expanding the culinary repertoire of pepper growers.ā