Jalapeño
A medium-sized chili pepper cultivar of Capsicum annuum.
The jalapeño is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. It is widely cultivated and consumed, particularly in Mexico and the United States, and is known for its moderate to high pungency, typically ranging from 4,000 to 8,500 Scoville heat units. Jalapeños are commonly picked and eaten while green, though they may ripen to red, orange, or yellow.
- scoville_heat_range
- 4,000–8,500 units
- typical_size
- 5–10 cm long, 25–38 mm wide
- growing_period
- 70–80 days
- plant_height
- 70–90 cm
- origin_of_name
- Spanish for 'from Xalapa', Veracruz, Mexico
- primary_producers
- Mexico, United States (California, New Mexico, Texas), China, Peru, Spain, India
Lore & Background
The name jalapeño is Spanish for 'from Xalapa', the capital city of Veracruz, Mexico, though the pepper is not grown in or around Xalapa. Vicente Jiménez invented the process of pickling and canning the peppers in Xalapa. Genetic analysis places jalapeños as a distinct genetic clade with no close sisters not directly derived from them. Jalapeños were in use by the Aztecs prior to the Spanish conquest; Bernardino de Sahagún in the Florentine Codex writes of Aztec markets selling chipotles (smoked jalapeños) and mole made from chipotles, besides fresh chilies.
Reader's Guide
Jalapeños are a significant commercial crop, accounting for thirty percent of Mexico's chili production. La Costeña controls about 60% of the world market and exports 16% of Mexico's pepper production, 98% of which goes to the US. The peppers are used fresh, pickled, canned, or processed into salsas and prepared foods. Cultivation has seen a 1.5% increase in volume yield per year in Mexico due to improved irrigation, greenhouses, and techniques. Jalapeños are subject to various diseases, including root rot and foliar blight caused by Phytophthora capsici, and resistant strains have been bred. After harvest, they can be stored at 7.5 °C for up to 3–5 weeks.
Did You Know?
- The jalapeño is named after Xalapa, Veracruz, Mexico, but is not grown there.
- Aztec markets sold chipotles (smoked jalapeños) and mole made from chipotles before the Spanish conquest.
- Jalapeños account for thirty percent of Mexico's chili production.
- A hot water dip of 55 °C for 4 minutes is used to kill molds on picked jalapeños without damaging them.
Frequently Asked Questions
Who is Jalapeño?
Jalapeño is a medium-sized chili pepper cultivar belonging to the species Capsicum annuum, most closely associated with Mexican and American cuisine. It is one of the most widely grown and consumed pepper varieties around the world.
What are Jalapeño's powers/role?
Jalapeño delivers a moderate-to-high heat level between 4,000 and 8,500 Scoville units, making it a versatile mid-range spice in the pepper world. It is most often harvested and eaten while still green, though it can ripen to red, orange, or yellow.
What is Jalapeño's origin story?
The name derives from the Spanish phrase meaning 'from Xalapa,' a city in Veracruz, Mexico, where the pepper was first cultivated. It has since spread to major growing regions across the United States, China, Peru, Spain, and India.
Why is Jalapeño important?
Jalapeño holds a central place in Mexican and American cooking and ranks among the most commercially significant pepper cultivars globally. Its balanced heat and approachable size make it a staple in salsas, pickles, and countless other dishes.
What are Jalapeño's physical traits?
A typical jalapeño pod measures 5–10 cm in length and 25–38 mm in width, growing on a plant that reaches 70–90 cm tall. The fruit matures in roughly 70 to 80 days from planting.
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