Jalapeño

The jalapeño (Capsicum annuum) is a medium-sized chili pepper pod type cultivated within the species of Capsicum annuum. It is one of the most common pepper varieties in the world and is prized for its moderate heat level and versatile culinary uses. The name "jalapeño" comes from the city of Xalapa in the Mexican state of Veracruz, where the pepper was traditionally cultivated. In Hebrew, the jalapeño is known as פִּלְפֶּל גָּלַפֶּנְיוֹ (pilpel galapeno). In Spanish, it is simply called jalapeño, while in French, it is referred to as piment jalapeño. The Scoville scale rates the heat of a jalapeño between 2,500 and 8,000 SHU (Scoville Heat Units), making it milder than a habanero but spicier than a bell pepper. Jalapeños are commonly used in both fresh and pickled forms in a variety of dishes, including salsas, nachos, and stuffed peppers. They are also a key ingredient in many Mexican and Tex-Mex cuisines.