Fresh Jalapenos

Fresh jalapeños are a medium-sized chili pepper, a cultivar of the species *Capsicum annuum*. They are named after Xalapa, Veracruz, Mexico, where they are said to have originated. Jalapeños are typically harvested while green and can be eaten fresh, pickled, or cooked.

Jalapeños are used to add a spicy, pungent flavor to a wide variety of dishes. Manufacturers use them in salsas, dips, pickled products, and as a topping for pizzas and nachos. Their heat can range from mild to quite intense depending on the specific pepper.

Jalapeños are a vegetable and contain vitamins and minerals. Like other chili peppers, they contain capsaicin, the compound responsible for their heat. The FDA has not established specific regulations for jalapeños as a food additive. International bodies like JECFA have evaluated capsaicin, but no specific health claims are associated with typical consumption of jalapeños in the US diet.