Jalapeños are a pod type of Capsicum annuum. The growing period is 70–80 days. When mature, the plant stands 70–90 cm (28–35 in) tall. Typically, a plant produces 25 to 35 pods. During a growing period, a plant will be picked multiple times. As the growing season ends, the peppers turn red, as seen in Sriracha sauce. Jalapeños thrive in a number of soil types and temperatures, though they prefer warmer climates, provided they have adequate water. The optimum temperature for seed germination is 29 °C (84 °F), with degradation of germination seen above 30 °C (86 °F) and little to no germination occurring at 40 °C (104 °F); at 29 °C (84 °F) the time to 50% germination rate depends on cultivar and seed lot but was tested as being between 4 and 5 days, which is shorter than Cayenne. A pH of 4. 5 to 7. 0 is preferred for growing jalapeños and keeping the soil well drained is essential for keeping the plants healthy. Jalapeños need at least 6 to 8 hours of sunlight per day. Experimental results show that unlike bell peppers at least 7. 5 millimolar (mM) Nitrogen is needed for optimal pod production and 15 to 22 mM Nitrogen produces the best result, the plant produces both more leaves and more pods, rather than just more leaves. Once picked, individual peppers may turn to red of their own accord. The peppers can be eaten green or red. Though usually grown as an annual they are perennial and if protected from frost can produce during multiple years, as with all Capsicum annuum.