Jalapeno

Jalapeno

The jalapeno is a medium-sized chili pepper that is commonly picked and consumed while still green. However, it can also be eaten when it is red, ripe, and dried. It is a cultivar of the species Capsicum annuum, which is native to Mexico. It is named after the town of Xalapa, Veracruz, where it was traditionally cultivated. About 160 square kilometers are dedicated to the cultivation of jalapenos in Mexico, primarily in the Papaloapan river basin in the north of the state of Veracruz and in the Delicias, Chihuahua area. Jalapenos are also cultivated on smaller scales in Jalisco, Nayarit, Sonora, Sinaloa, and Chiapas.

Description[edit | edit source]

The jalapeno plant is a perennial small shrub in the Solanaceae family, growing up to 1 meter (3.3 ft) in height. Its fruit is a pod type, with a variety of colors from green to red as it matures. The plant has green leaves and white flowers. The average length of a mature jalapeno is 5 to 10 cm (2–4 in).

Culinary Uses[edit | edit source]

Jalapenos are a popular chili pepper around the world used in various types of cuisine. They are commonly used in Mexican cuisine for making salsa, as well as in American cuisine for recipes such as jalapeno poppers. They are also sliced and used as a topping on many foods and are a key ingredient in jalapeno jelly and jalapeno chips.

Health Benefits[edit | edit source]

Jalapenos are rich in vitamin C and vitamin A, and they also contain vitamin K, vitamin E, and vitamin B6. They are low in calories and high in fiber. The capsaicin in jalapenos has been found to have anti-cancer properties, and it can also help to boost metabolism and aid in weight loss.

See Also[edit | edit source]

Jalapeno Resources
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