Jalapeno Chilli Pepper

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Jalapeno Chilli Peppers

Jalapeno Chilli Peppers

The jalapeno [pronounced halapeeno] is a medium to large size chilli pepper which is prized for its warm, burning sensation when eaten. Ripe, the jalapeno can be 2-3 inches long and is commonly sold when still green. It is a cultivar of the species Capsicum Annuum originating in Mexico. It is named after the town of Xalapa, Veracruz, where it was traditionally produced. 160 square kilometres are dedicated for the cultivation of jalapeno in Mexico alone, primarily in the Papaloapan river basin in the north of the state of Veracruz and in the Delicias, Chihuahua area. Jalapeños are also cultivated on smaller scales in Jalisco, Nayarit, Sonora, Sinaloa and Chiapas.

Jalapenos are a pod type of Capsicum. The growing period for a jalapeno plant is 70-80 days. When mature, the plant stands two and a half to three feet tall. Typically, a single plant will produce twenty five to thirty five pods. As the growing season comes to an end, the jalapenos start to turn red. The fresh market consists of green jalapenos, whereas growers often use red jalapenos for the production of chipotles, smoked jalapeno peppers used widely in Gringley Gringo recipes.

The jalapeno rates between 2,500 and 10,000 Scoville units in heat. In comparison with other chilli peppers, the jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, which is caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. Deseeding and deveining can reduce the heat imparted to a recipe that includes jalapenos. They also have a distinct acidic taste. Handling fresh jalapenos may cause mild skin irritation in some individuals. Some handlers choose to wear latex or vinyl gloves while cutting, skinning, or seeding jalapeno peppers.

Chilli Catalogue > Chilli Pepper Varieties > Jalapeno chilli