Jalapeno Chili Peppers

Jalapeño chili peppers are a medium-sized chili pepper variety, a cultivar of the species *Capsicum annuum*. They are native to Mexico and are widely cultivated in Mexico and Central America. Jalapeños are typically harvested when green but can be left to ripen to red.

Jalapeños are primarily used to add a spicy flavor and heat to foods. They can be used fresh, pickled, or dried. Common applications include salsa, hot sauce, nachos, stuffed peppers, and as a topping for pizzas and other dishes.

Jalapeño peppers are a source of vitamins, minerals, and antioxidants, notably vitamin C and capsaicin. Capsaicin is responsible for the heat and has been studied for potential effects on metabolism and pain relief. Regulatory bodies like the FDA consider chili peppers to be safe as a food ingredient. International bodies such as JECFA have evaluated capsaicinoids, but no specific ADI was set. Evidence regarding the health effects of capsaicin is ongoing and mixed.