About this seed

Um Ji Put is an East Asian jalapeno-type pepper with elongated 5–7.5 cm pods that ripen from deep green to red and carry moderate heat of about 5,000–10,000 SHU. The packet holds 5 seeds.

Also known as: Jalapeño Um Ji Put, Um Ji Put Chili, Chili pepper, Mirchi (Hindi), Milagai (Tamil), Mulaku (Malayalam), Chile (Spanish), Piment (French), Peperoncino (Italian), Pimenta (Portuguese), Chili (German), Prik (Thai).

A crisp jalapeno-type pod

The pods are crisp, with a slightly sweet, fruity taste.

Plant: compact and bushy, 60–90 cm tall, suitable for containers
Pod: elongated, 5–7.5 cm long, with sturdy walls
Colour: deep green, ripening red
Heat: about 5,000–10,000 SHU

Start indoors in soil at 24–29 °C

Start seed indoors 8–10 weeks before the last frost and hold the soil at 24–29 °C until the seedlings are up.

Planting out

Move plants outside only after the risk of frost has passed. Space plants 45–60 cm apart in full sun and well-drained soil with organic matter. Water regularly but avoid waterlogging, which invites root disease. Pods ripen about 70–80 days after transplanting.

In the kitchen

Use the pods in salsas, salads and pickles; the sturdy walls hold up to stuffing, grilling and roasting.

What you get

The packet holds 5 seeds of Um Ji Put, enough for five plants if every seed comes up. We do not state a germination percentage for this packet.

FAQ

How long from sowing to ripe pods?

About 8–10 weeks indoors, then 70–80 days after transplanting.

Can I grow it in a container?

Yes. The plant stays compact at 60–90 cm and suits a container or a small bed.