Green & Red Jalapeno Peppers

Green and red jalapeño peppers are varieties of the chili pepper species *Capsicum annuum*, native to Mexico. They are harvested at different stages of ripeness, with green jalapeños picked before they are fully mature and red jalapeños picked when fully ripe. They are typically used fresh, pickled, or dried.

Jalapeño peppers are primarily used to add a spicy, pungent flavor and heat to foods. They are a popular ingredient in Mexican and Tex-Mex cuisine, often found in dishes like salsa, nachos, chili, and stuffed peppers. Manufacturers also use them in processed foods like cheese spreads, dips, and snack seasonings.

Jalapeño peppers are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are a source of vitamins A and C, and contain capsaicin, the compound responsible for their heat. While generally safe, consuming very large amounts of spicy peppers can cause digestive discomfort for some individuals. International bodies like JECFA have evaluated capsaicinoids, but no specific health concerns are typically associated with the consumption of jalapeños in typical food amounts.