Jalapeo Pepper

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

Jalapeño peppers are primarily used to add a spicy, pungent flavor to foods. They are commonly found in Mexican and Tex-Mex cuisine, as well as in snack foods like chips, dips, and seasoned nuts. They can be used fresh, pickled, or dried.

Jalapeño peppers are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are a source of capsaicin, the compound that gives chili peppers their heat. Some research suggests capsaicin may have various health effects, but the evidence is not conclusive. JECFA has evaluated capsaicinoids, but did not set a numeric limit (ADI not specified).