Jalapeno Chile Peppers

Jalapeño chile peppers are a popular variety of chili pepper, a cultivar of the species *Capsicum annuum*. They are medium-sized, with a mild to medium heat level, and are typically harvested when green, though they turn red when fully ripe. Jalapeños are native to Mexico and are widely cultivated in Mexico and the United States.

Jalapeños are primarily used to add a spicy, slightly fruity flavor to foods. They can be used fresh, pickled, dried, or smoked. Manufacturers often include them in sauces, dips, salsas, marinades, and as a topping for pizzas, nachos, and other savory dishes.

Jalapeño peppers are a source of vitamins A and C, and contain capsaicin, the compound responsible for their heat. The FDA lists chili peppers, including jalapeños, as Generally Recognized As Safe (GRAS) for their intended use as a food ingredient. While generally considered safe, consuming large amounts of spicy peppers can cause digestive discomfort in some individuals. JECFA has evaluated capsaicinoids, including those found in jalapeños, and has established an acceptable daily intake.