Jalapeño ( Spanish jalapeño ) - a variety of vegetable pepper ( Capsicum annuum ) [1] .
| Jalapeno | |
|---|---|
 Green jalapeno | |
| Taxonomy | |
| Kind | Capsicum |
| View | Vegetable pepper |
| Synonyms | |
| cuaresmeños, huachinangos, chiles gordos | |
| Origin | |
| Country of origin | Mexico |
Jalapenos are medium-sized chili peppers that are valued for the sensation of eating them from “warm” to “hot”. Pepper fruits, on average, have a length of 5 to 9 cm and are collected in green. This variety is grown in Mexico . The name comes from the city of Jalapa , Veracruz , where this pepper is traditionally grown. The growing period is 70-80 days. The plant reaches a height of 1 m. From each seedling, you can take from 25 to 35 fruits, as they grow and ripen . At the end of the growth season, the pods begin to turn red. Reddened fruits are considered less quality than green ones, they are either buried in the ground or dried or smoked. Red fruits are used to make chipotle . When processing fresh jalapeno peppers, you can get slight skin irritation, so harvesters and handlers use gloves.
Content
- 1 Distribution
- 2 Culinary properties
- 3 See also
- 4 notes
Distribution
About 160 km² has been allocated for jalapeno cultivation in Mexico alone, especially in the Papaloapan River Basin in northern Veracruz and in Delicias, Chihuahua Region. Jalapenos are also grown in smaller quantities in the states of Jalisco , Nayarit , Sonora , Sinaloa and Chiapas . In Mexico, jalapenos are known by various names such as cuaresmeños , huachinangos and chiles gordos .
Since 1999, a total area of 22 km² has been allocated for the cultivation of jalapenos in the United States . The main areas of production are southern New Mexico and western Texas .
Culinary Properties
According to the Scovilla scale, a jalapeno has a rating from 1000 to 20,000 points [1] and is medium-sharp. Compared to other chili peppers, the severity varies from medium to high and depends on the conditions of cultivation, storage and preparation. The main acuity is found in the tissues that hold the seeds in the pod. Their removal allows you to reduce the sharpness of pepper, while reducing a special sour taste.
See also
- Chipotle
Notes
- ↑ 1 2 Crosby KM, Villalon B. TAM mild Jalapeno II: A New Multiple-virus-resistant, Mild Jalapeno Pepper // HortScience. - 2002. - Vol. 37, No. 6 . - P. 999-1000.