Adjuma Salmon / Tijuana Mustard seeds – 10 000–35 000 SHU | Urban Botaniks

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Salmon - 10 pcs seeds

€5,90

Description

Adjuma Salmon / Tijuana Mustard (Adjuma-type ‘Salmon’ / ‘Tijuana Mustard’) is an attractive hot pepper of the species Capsicum chinense, distinguished by unusual ripening from green to salmon pink. The fruits are block-shaped, slightly indented in places, and reach approximately 5 × 2 cm. With a heat level of 10 000–35 000 SHU, the variety offers pleasant pungency, but its greatest strength is its distinctive and much-appreciated aroma.

Adjuma Salmon / Tijuana Mustard impresses above all with its colour and aroma. The fruits start green and gradually develop a beautiful salmon hue, which is rarely found in hot peppers.

Unlike many Capsicum chinense varieties, the heat here is comparatively moderate. This allows the fruit's distinctive aroma to stand out more clearly and makes the variety interesting both for culinary use and for collectors of unusually coloured peppers.

Variety characteristics

Variety: Adjuma Salmon / Tijuana Mustard (Adjuma-type ‘Salmon’ / ‘Tijuana Mustard’)
Botanical species: Capsicum chinense
Type: Hot pepper
Heat level: 10 000–35 000 SHU
Fruit size: approximately 5 × 2 cm
Shape: Block-shaped, with slight indentations
Colour: Green → salmon
Aroma: Pleasant and pronounced
Cultivation: Greenhouse or outdoors
Suitable for: Hot sauces, salsa, marinades and fresh use.

🔥 Heat

10 000–35 000 SHU

🌱 Sowing and growing

Sowing: January–April
Location: indoors
Germination temperature: 20–30°C
Planting in a greenhouse: recommended for a higher yield
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 into pots and brought onto a bright windowsill, where they can continue bearing fruit under suitable conditions.

🍴 Culinary use

The combination of moderate heat and a pleasant aroma makes this variety suitable for homemade hot sauces, salsa, marinades and spicy vegetable dishes.

The unusual salmon colour is an additional advantage when preparing fresh sauces and salsas, where the fruit's appearance can be retained.

💡 Urban Botaniks tip: With Adjuma Salmon / Tijuana Mustard, I would place the main emphasis on the salmon colour and pleasant aroma. These two characteristics are precisely what distinguish the variety, while technical details such as the 5 × 2 cm size and 10 000–35 000 SHU heat level are sufficient in the specifications. This makes the detailed description shorter and avoids needlessly repeating the same information.