Jalapeño

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Jalapeño
Image:Illustration Capsicum annuum0.jpg
Scientific classification
Kingdom:Plantae
Division:Magnoliophyta
Class:Magnoliopsida
Subclass:Asteridae
Order:Solanales
Family:Solanaceae
Genus:Capsicum
Species: C. annuum
Binomial name
Capsicum annuum

The jalapeño is a small to medium-sized chile pepper that is prized for the hot, burning sensation that it produces in the mouth when eaten. It is a cultivar of the species Capsicum annuum. The name jalapeño is pronounced IPA: /hɑləˈpeɪnjoʊ/ or IPA: /hæləˈpeɪnjoʊ/ in English, and IPA: /xalaˈpeɲo/ in the original Spanish.

In comparison with other chile peppers, it has a heat level that varies from mild to hot depending on how it was grown and how it was prepared. Most sources agree that the heat, due to capsaicin and related compounds, is concentrated in the seeds and the veins—deseeding and deveining can reduce the heat imparted to a recipe that includes jalapeños. The jalapeño rates between 2,500 and 8,000 Scoville units in heat. They are named after Jalapa, the capital of Veracruz.

Image:Jalapenyo.jpg

A chipotle is a jalapeño that has been smoked. It is often found in adobo sauce.

de:Jalapeño

es:Jalapeño fr:Piment jalapeno ja:ハラペーニョ no:Jalapeño sv:Jalapeño

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