Contains 2% Or Less - Jalapeno Pepper

Jalapeño pepper is a medium-sized chili pepper, a cultivar of the species *Capsicum annuum*. Originating in Mexico, it is known for its moderate heat and crisp texture. The peppers are typically picked when green and can be used fresh, dried, or pickled.

Jalapeño peppers are added to foods for their distinct spicy flavor and sometimes for color. They are commonly found in Mexican and Tex-Mex dishes, as well as in snacks like dips, salsas, nachos, and stuffed appetizers. Manufacturers use them to add a kick and a fresh, vegetal note to a variety of savory products.

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 has been studied for various potential health effects. While some research suggests capsaicin may have benefits for metabolism and pain relief, evidence is mixed and more research is needed. JECFA and EFSA have evaluated capsaicinoids, but no specific regulatory limits for jalapeño peppers as a food ingredient are set by these bodies.