Jalapeno Chili

The jalapeno chili is a medium-sized chili pepper, a variety of the chili pepper species *Capsicum annuum*. It originates from the city of Xalapa (Jalapa) in Veracruz, Mexico. Jalapenos are typically picked when green, but can be left to ripen to red. They are commonly eaten fresh, but can also be pickled or dried.

Jalapeno peppers are primarily used to add a spicy flavor and heat to foods. Their distinct taste makes them a popular ingredient in Mexican and Tex-Mex cuisine. They are frequently found in salsas, dips, nachos, chili, and as a topping for pizzas and sandwiches.

Jalapeno peppers are a source of vitamins A and C, and contain capsaicin, the compound responsible for their heat. Capsaicin has been studied for its potential effects on metabolism and pain relief. The FDA considers jalapenos to be Generally Recognized As Safe (GRAS) when used as a food ingredient. International bodies like JECFA and EFSA have evaluated capsaicinoids, but no specific regulatory limits for jalapenos in food are set by these agencies.