And Jalapeno Peppers

Jalapeño peppers are a medium-sized chili pepper variety, a cultivar of the pepper species *Capsicum annuum*. They are native to Mexico and are widely cultivated in the United States, particularly in the Southwest. Jalapeños are typically harvested when green, but can be left to ripen to red.

Jalapeño peppers are primarily used to add a spicy, pungent flavor to foods. They are a popular ingredient in Mexican and Tex-Mex cuisine, often found in dishes like salsa, guacamole, nachos, and chili. They are also used to make pickled jalapeños, which are a common condiment.

Jalapeño peppers are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They contain capsaicin, the compound responsible for their heat, which may have some health benefits, such as aiding digestion and providing pain relief, though research is ongoing. International bodies like EFSA have evaluated capsaicinoids. Evidence on the health effects of capsaicin at typical dietary intake levels is mixed, with some studies suggesting benefits and others noting potential for digestive upset in sensitive individuals.