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Salmon / Tijuana Mustard - 10 seeds
Adjuma-type 'Salmon' / 'Tijuana Mustard' is an attractive hot pepper of the species Capsicum chinense , distinguished by an unusual ripening from green to salmon-pink . The fruits are block-shaped, slightly concave in places and reach about 5 × 2 cm . With a spiciness of 10,000–35,000 SHU, the variety offers a pleasant spiciness, but its strongest point is its characteristic and much-loved aroma .
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Code:207770
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Weight:0.030 Kgs
Quick Buy
Ajuma Salmon / Tijuana Mustard impresses above all with its color and aroma. The fruits start out green and gradually acquire a beautiful salmon hue , which is rarely found in hot peppers.
Unlike many Capsicum chinense varieties, the spiciness here is relatively moderate. This allows the characteristic aroma of the fruit to stand out better and makes the variety interesting both for culinary use and for collectors of unusually colored peppers.
Characteristics of the variety
- Variety: Adjuma Salmon / Tijuana Mustard (Adjuma-type 'Salmon' / 'Tijuana Mustard')
- Botanical species: Capsicum chinense
- Type: Chili pepper
- Hotness: 10,000–35,000 SHU
- Fruit size: about 5 × 2 cm
- Shape: Block-shaped, with slight indentations
- Color: Green → salmon
- Aroma: Pleasant and pronounced
- Cultivation: Greenhouse or outdoors
- Suitable for: Hot sauces, salsas, marinades and fresh use.
🔥 Anger
10,000–35,000 SHU
🌱 Sowing and growing
Sowing: January – April
Location: Indoors
Germination temperature: 20–30°C
Planting in a greenhouse: recommended for higher yields
Planting outdoors: around the end of May
Support: tall plants can be tied to stakes
Pruning: possible to maintain a more compact shape.
In autumn, the plants can be moved to pots and brought to a bright windowsill, where, under suitable conditions, they can continue fruiting.
🍴 Culinary app
The combination of moderate spiciness and pleasant aroma makes the variety suitable for homemade hot sauces, salsas, marinades and spicy vegetable dishes.
The unusual salmon color is an added advantage when making fresh sauces and salsas, where the appearance of the fruit can be preserved.
💡 Tip from Urban Botaniks: With Ajuma Salmon / Tijuana Mustard, I would put the main emphasis on the salmon color and the pleasant aroma . These two characteristics distinguish the variety, while technical data such as size 5 × 2 cm and spiciness 10,000–35,000 SHU is enough to remain in the specifications. This way, the detailed description is shorter and does not unnecessarily repeat the same information.
