Jalapeño

Jalapeño is a domesticated Capsicum annuum pepper originating from Mexico, specifically the region around Xalapa (Jalapa) in the state of Veracruz, from which its name is derived. Archaeological and historical evidence indicates it has been cultivated for thousands of years and was used by pre-Columbian cultures, including the Aztecs.

Plants produce thick-walled, cylindrical to slightly tapered pods typically measuring 5 to 9 centimetres in length. Fruits are most commonly harvested green but will mature to red if left on the plant, with increased sweetness and flavour complexity at full ripeness. Red jalapeños are traditionally smoked and dried to produce chipotle peppers.

Heat levels are moderate, averaging around 5,000 Scoville Heat Units. Jalapeños are known for corking, the formation of fine white lines on the skin caused by rapid growth and maturation. While visually associated with maturity, corking does not reliably indicate increased heat. Jalapeños are widely cultivated due to their adaptability, flavour, and versatility in fresh, cooked, and preserved forms.