The Following: Jalapeno Peppers

Jalapeño peppers are a medium-sized chili pepper variety, typically 2 to 4 inches long. They are a cultivar of the species Capsicum annuum, originating from the Xalapa region of Veracruz, Mexico. Jalapeños are harvested while green and can be used fresh, dried, or smoked.

Jalapeños are primarily used to add a spicy flavor and heat to foods. They are common in Mexican and Tex-Mex cuisine, appearing in dishes like salsa, guacamole, nachos, and stuffed peppers. Manufacturers use them in prepared meals, snacks, and sauces to provide a distinct chili pepper taste.

Jalapeño peppers are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They contain capsaicin, the compound responsible for their heat, which may have some health effects. Some research suggests capsaicin may aid digestion and have anti-inflammatory properties, but more studies are needed. JECFA has evaluated capsaicinoids, but did not set a numeric limit (ADI not specified). Evidence on health benefits is mixed and ongoing.