It sounds like they are all annuums and will probably look very very similar if not exactly the same. This can be very difficult or even impossible for a long time expert.

Why not try to keep as many plants as possible? You'll get more peppers and you'll be able to save seeds from each plant so that you can clearly identify them in the future.

Hmm, I have not seen the 4 pack one before. Me and Naturalstuff got the 5 variety (same as yours, except Large Cherry and Anaheims). We are totally clueless how to identify these (have a thread going) and will just have to wait until they get pods or flowers.

I am no Jalapeno expert for sure, but I do think that I am correct with the following (from top of my head):
Jalapeno M's are one of the hotter Jalapenos. I know of 4 major Jalapenos. Jalapeno M is the hottest followed by Early Jalapeno (I have not been able to find any proofs that it germinate or grow faster than the M's. No idea why it's called early), then there's the Jalapeno Mitla which is not very hot and then the Jalapeno Primavera which is the "fake" Jalapeno with the same taste but no heat.

I am sure the Pepper experts on this forum know of other types and probably even grown hybrids that are hotter with the same taste, but I am sure you'll be happy with the M's if you like hot Jalapenos.

early means days til you see flowers/ fruit is early.

I'm in the same boat. I picked up a packet of mixed hot peppers (anaheims, cherry, Hungarian wax, cayennes and jalapenos). They all germinated at relatively the same time. Fortunately, I like them all. I'm looking forward to the surprise of finding out what I actually grew. I did start separate seedlings of jalapenos, anchos and habs so I'd know what I was getting.

Thanks for the info on jalapenos. I didn't realize they had quite so many different degrees of heat.

I always thought that jalapeno "m"was a milder one, with the M standing for mild. I'm not sure though

It is so interesting that something seemingly so simple as naming Jalapeno types and their heat levels really is not very simple at all. Did a small web-search on the tip of the day. I forgot the TAM Jalapeno in my list, which is a milder type. Here's a couple links I dug up which makes this task even more confusing (These do not even mention Primavera or mitla + one say Jalapeno Early is mild. I was under the impression that it's just a hair milder than the M.
Oh well! :):

links:
http://www.zarc.com/english/cap-stun/tech_info/oc/differenttypeofcapsicum.html
Jalapeno: Named because of its association with the Mexican city of Xalapa in Veracruz, where it was grown in ancient times. There are four Mexican types: 1. Tipico, 2. Peludo, 3. Espinalteco, and 4. Morita.

http://www.garden.org/foodguide/browse/veggie/eggplant_getting_started/507
Jalapeno
One of the most well known hot peppers. The three-inch-long by one-inch-wide conical fruits can be eaten green or red and their mildly hot flavor is popular on nachos, salsas and pickled. Varieties include 'Jalapa', 'Jalapeno M' and 'TAM Jalapeno'.

http://www.seedfest.co.uk/seeds/peppers/chile/chile.html#TAMJalapeno
These guys mentions the TAM Jalapeno is milder, whereas the Jalapeno M is the one used in cans from your grocer store.

http://www.g6csy.net/chile/var-j.html
This is actually more descriptive and fills in some blanks (plus adding more questions!). It also mentions that Jalapeno M is very hot, and that the "Jalapeno Hot" (yet another one not mentioned other places?) variety is only medium hot. And what are Jalapeno Hybrid and Jalapeno Jumbo
anyways?

Well, happy digging! :) I'm sure somebody could write a book about Jalapenos only.

It's virtually impossible to distinguish one from the other at this point.
Jalapeño M means that it is the mild variety of Jalapeño.

Paul B.

Then there's Biker Billy, (claims to be the hottest Jal.) Fooled you and false alarm (heatless)

UK Chile Head says Jalapeno M is very hot

http://www.g6csy.net/chile/var-j.html

"UK Chile Head says Jalapeno M is very hot"

Why would the letter "M" be used to identify VERY HOT?
I could understand if it were labeled "VH".

IMO, "M" would represent MILD / MEDIUM. A quick search yielded two immediate results. One states MILD heat the other states MEDIUM heat.

Reimer Seeds.

The Chileman.

Not having grown this variety myself, all I can suggest is that jardenp should grow it out and sample it.

Paul B.

Heres what Park seeds says about jalepeno m:"Pungent 3 1/2-inch fruit delivers 4,750 Scovilles of heat!"

I've got 1/2 dozen going,guess I'll find out for myself!

I consider 4,750 SU fairly mild. Where an Ancho Poblano is 2,500-3,000 SU and the typical Cayenne is 35,000-40,000 where would you place Jalapeño M?

Paul B.

I agree with you Paul.I should have researched a bit before ordering.At least the wife will eat these!She dont like 'em really hot.

He, he! :)

This is funny as hell! I am confused (as usual). I am starting to believe we should contact Mythbusters to find out which Jalapeno is the hottest. I got some Jalapenos in my fridge that will make my eyes water and nose burn when I eat one raw! And I thought those were Jalapeno M's, but since they are sold as just Jalapeno, I cannot know for sure. If fact, they probably aren't. I can however imagine that they probably have the full 10000 Scoville units, because I have eaten a few of those and they seem to hurt more that drinking Tabasco out of the bottle (which I incidentally have tried as well just for comparison). My Lousianna Habanero Hot sauce is weaker still (got intrigued/inspired one day and went on a rampage on the hot sauce shelf). I have a couple of El Yucateco Habanero hot sauce bottles and they are way hotter than the others including the raw Jalapenos. I think they ring in at about 30,000 Scoville units.

So is the chileman correct that the Jalapeno M is also known as the Jalapeno Jumbo? I guess everybody at least agree that the TAM variety is mild. I am seriously wondering what Jalapenos they stuffed into my 5 type Burpee Hop Pepper pack. It just say Jalapeno and nothing more. I kind of assumed they meant M's, but forget that. They probably meant exactly what it says. I do have an unopened Wal-Mart Gardens pack of Jalapeno M's, but it does not state where on the scale they tip out at. Argh, too many questions and so little information.

I guess that my plan for the Jalapenos (however hot mine turns out to be) is to use them for the taste and toss in some Habaneros for serious heat. However, if I need just a little more heat I will simply toss in a Serrano or two (10,000-25,000 Scoville units) into whatever I am making. I found that it definitely brings in a little bit more life to the party without being overly intrusive.

I only know of one sure thing! I am definitely not feeling any urge to argue about Jalapenos with the experienced growers on this forum :)

One other consideration:
People that are not use to eating "heat" may exhibit sensitive taste buds where others who frequently eat "heat" have desensitized (aquainted) their taste buds.
Therefore, Jalapeño M may be HOT to some, but to others it's considered mild.

It's much like eating duck liver and truffles (which I've come to enjoy w/ a nice Chianti), if you're not accustom to the taste, you won't get them past your lips.

Hey Paul

I would recommend a decent Cahors with the foie gras et truffes, some of our more celebrated "produits de terroir".
Two of the very few things I will not add chiles to infact!!

The Cabecou - a small round goats cheese - however is fantastic with a little thyme and chile, gently grilled atop a hunk of bread...although the locals consider this abhorant behaviour on my part.

All the best

Guy (regretting the third succesive bad truffle season)

Guy, the French ½ of me loves the many delicacies and pleasures life has to offer. The Portuguese ½ of me wills me to struggle for a better life in order to afford those delicacies and pleasures.
I'm also inclined to believe the passion I have for "heat" and ethnic food stems from my Portuguese side.

As we know, the famous chef Emeril Lagasse (who was 3 yrs. behind me in school in Fall River Ma.) is ½ French and ½ Portuguese. He seems to dwell on ethnic recipes that have a zesty / firey flair.
I don't know where the BAM!! came from because where we were brought up every other word was YO!!
:)

Paul B.

ok. If we set a heat scale at 10 for Red Savina and 0 for Bell Peppers, then the most kickin'Jalapeno ever would fizzle in at about 0.173 on that scale (10,000/577,000 * 10).
In essense a no-show that deserves a Mild ranking.
I tried telling my taste buds, but unfortunately they do not know math and statistics :)

Well as far as ID'ing a mixed packet, I had to wait until fruit set to ID. My first time w/ peppers was a Burpee mix :)

I've never seen 'M' or any other letter to describe heat...only a scale 1-10 w/ 10 being the hottest. I did Biker Billy Jalepeno last year; hotter than other Jalepeno I've had so far. Also these are a little bigger/fatter :)

Vera

This year I have Tam jalapeno, jalapeno M, jalapeno early, and purple jalapeno started. It will be interesting to see how they compare.

Great thread. Someone's going to have to wait for the plant to fruit to determine the type and then eat the fruit to determine the degree of heat. Let's hope it's what you're looking for.

I'd be bummed to sprout and jal and get mild pods. Gimme heat! I wanna try some biker billy now. I didn't know they were the "hottest" jal.

I think I saw Biker Billy at Menards. Unfortunately, my 30 pepper plant quota is up for this year, but I will definitely mess with this next year. Oh well, so many plans, so few flourescent lights!

jardenp - i also planted a mix last year that sounds the same as yours. Afraid I have no help regarding ID before fruit sets, but do have a couple points of interest:

- although not advertised in the mix, I ended up with several hab plants (bonus!).
- don't remember if the jals were marked as type "M" -- but prior discussions notwithstanding, they were the hottest damned jals I've ever eaten in my life (also bonus).

Chuck

I finally got hold of two of the seeds in question from Burpee, one is the Jalapeno M which state on the packet "Hot" and "Hot and Zesty". I also got the Billy Biker Hybrid which states "Biggest & Hottest Jalapeno". For all that's worth I guess.

In a side note, I found out that my El Yukateco hot Habanero Sauces (http://www.elyucateco.com/) which is friggin'kicking ranks in at measly 5,790 and 8,910 Scoville units. I was sure they were way hotter. Soo, I guess that if the saying "if you can't take the heat, get out of the kitchen" apply to pepper hotness, then I am located somewhere in the next neighborhood! :(

I am just floored that this hot sauce is that weak according to "the scale". No wonder why the Jalapenos I got feels seriously hot.

Woo hoo! I am excited. I have not inspected my plants for a few days, but did the round today. Several of the plants have buds (my vast experience with gardening (ehemm!) told me they are not leaves!)!! Kickin'

How long will it take from buds forming to flowers popping? Some of the plants have like 6-10 buds hidden amongst the leaves. I believe it won't be long now until I know exactly what I am growing!

If you want to have a certain heat in your chilies. then I find it best to grow them out and save seeds from the ones you like best.

This can be a problem not only with the Jalapenos but also the Chilie Releno types like new mexico and anaheim.

I had a slightly older pack of Red Savina and one came up and is growing well. much later a slow one came up and is hardly growing. but I should get some nice ones.

I am kicking myself in the pants. there were some nice red Scot Bonnets at the food store and I should have purchased some for the seeds. I wont miss next time.

I like my peppers mild so I am growing mostly orange habaneros. I have about 50 going now. I hope to make a nice sauce with them.

I wanted to get some Tabasco going but all my seeds failed to germinate.

I do have a a few Jalapenos.

Next year I want to get more variety.

I dont like the cayanne peppers. only heat and no flavor in my opinion.

I am actually looking forward to my cayenne peppers (if I get any. Won't know until flowers bloom). I have seen them being used in Salsa and hot sauce. Isn't Lousianna hot sauce based on Cayenne (or at least "red pepper" type)?

And here I am growing orange habaneros because I can then add extreme heat to my Salsa's etc...!?

You can probably rule out the ancho by the seed size. (if you checked before you planted)

orange habs are for carrying around with you. Never leave home without a dozen with you. then when you are bored and want a pick me up, just pop one whole into your mouth and crunch down. allow it to fully flavor your mouth and tongue.

It's a little late now, but when you get the mixed pepper packets you can usually differentiate between varieties by slight differences in seed color.