Jalapeño
| Jalapeño | |
|---|---|
Immature jalapeños still on the plant | |
| Species | Capsicum annuum |
| Cultivar | Jalapeño |
| Origin | Mexico |
| Heat | Medium |
| Scoville scale | 4,000 to 8,500 SHU |
The jalapeño (UK: /ˌhæləˈpɛnjoʊ/ HAL-ə-PEH-nyoh, US: /ˌhɑːləˈpeɪnjoʊ/ HAHL-ə-PAY-nyoh,[1][2][3] Spanish: [xalaˈpeɲo] ⓘ) is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum.[4] A mature jalapeño chili is 5–10 cm (2–4 in) long and 25–38 mm (1–1+1⁄2 in) wide, and hangs down from the plant. The pungency of jalapeño peppers varies, but is usually between 4,000 and 8,500 units on the Scoville scale.[5] Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper.[6]
- ^ "JALAPEÑO". Cambridge English Dictionary. Cambridge University Press. Retrieved 10 September 2019.
- ^ "jalapeño". Longman Dictionary of Contemporary English. Longman. Retrieved 10 September 2019.
- ^ "jalapeño". Oxford Advanced Learner's Dictionary. Oxford University Press. Retrieved 10 September 2019.
- ^ Sanogo, Soum (April 2003). "Chile Pepper and The Threat of Wilt Diseases". Plant Health Progress. 4: 23. doi:10.1094/PHP-2003-0430-01-RV. Retrieved 4 August 2015.
- ^ González-Zamora, A; Sierra-Campos, E; Luna-Ortega, J. G; Pérez-Morales, R; Rodríguez Ortiz, J. C; García-Hernández, J. L (2013). "Characterization of different Capsicum varieties by evaluation of their capsaicinoids content by high performance liquid chromatography, determination of pungency and effect of high temperature". Molecules. 18 (11): 13471–86. doi:10.3390/molecules181113471. PMC 6269802. PMID 24184818.
- ^ Zaslavsky, Nancy. "Jalapeño vs. Serrano: A Hot Debate Over Flavor". zesterdaily.com. World W/Recipe. Archived from the original on 30 October 2017. Retrieved 4 August 2015.