Jalapeos

Jalapeños are a medium-sized chili pepper, a cultivar of the species *Capsicum annuum*. They are named after Xalapa, Veracruz, where they are said to have originated. Jalapeños are typically picked when green, but can be left to ripen to red, and are often pickled for preservation.

Jalapeños are used to add a spicy, pungent flavor to foods. They are commonly found in dips, salsas, cheese products, and appetizers. Manufacturers use them fresh, pickled, or dried to enhance the taste profile of various savory dishes.

Jalapeños are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. The capsaicinoids, which give jalapeños their heat, are being studied for various health effects, but evidence is mixed and often based on concentrated extracts rather than typical dietary intake. JECFA has evaluated capsaicinoids, and EFSA has also reviewed them. No major health controversies are associated with typical consumption of jalapeños as a food.