Including Jalapeo Pepper

The jalapeño pepper is a medium-sized chili pepper, a cultivar of the species *Capsicum annuum*. It is named after Xalapa, Veracruz, Mexico, where it is said to have originated. Jalapeños are typically harvested when green, but can be left to ripen to red.

Jalapeño peppers are used to add a spicy, pungent flavor to a wide variety of foods. They are commonly found in Mexican and Tex-Mex cuisine, as well as in snacks like chips, dips, and salsa. They can be used fresh, pickled, or dried.

Jalapeño peppers are a source of vitamins A and C, and contain capsaicin, the compound responsible for their heat. While generally recognized as safe (GRAS) by the FDA for food use, excessive consumption of very spicy foods can cause digestive discomfort in some individuals. Regulatory bodies like EFSA have evaluated capsaicinoids, but no specific health claims are made by the FDA for jalapeños in typical dietary amounts. Evidence regarding the health benefits of capsaicin is ongoing.