Tam Jalapeño peppers, developed through a collaboration between Texas A&M University and New Mexico State University, represent a cultivar of the jalapeño pepper known for its milder heat compared to traditional jalapeños. This variety was specifically bred to thrive in the Southwestern United States' climate, focusing on reducing spiciness while maintaining the robust flavor profile of jalapeños. The name "Tam" stands for Texas A&M, highlighting the university's contribution to its development. These peppers are favored for their culinary versatility, offering a sweet and mildly spicy taste that appeals to a broader audience including those who might prefer less heat in their dishes.