Jalapeno health benefits
Jalapeno peppers nutrition facts
Jalapeno peppers are one of the favored varieties of chili peppers used in the North American cuisine, especially in the Southern states where Tex-Mex cuisine is popular. Just as other chili peppers, jalapenos too originate in the Mexico. In fact, the name “jalapeno” is derived from the provincial capital, Xalapa in the Eastern Mexican Veracruz state, where they cultivated by early settlers since ancient times. Later, the crop was introduced to the rest of the world by Spanish explorers.
Botanically, jalapenos are the fruit pods from the nightshade family (Solanaceae), of the genus, capsicum. Scientific name: Capsicum annum.
Jalapeno chilli peppers.
Jalapeno is a perennial small herbaceous plant with woody stem growing up to a meter in height. It grows well under fertile, well-drained soil conditions. Adequate sunlight and moisture requirements are the other main factors influencing foliage, flower, and fruiting conditions. The plant bears tiny, white color flowers after about 45 days after transplantation and green pepper pods after about 60 days. Mature jalapenos generally exhibit small cracks around the shoulders of the fruit. Harvesting ripe red fruits may last over several months.
The pods measure about 4-10 cm in length and feature smooth shiny skin with blunt, slightly tapering tip. Inside, each fruit features numerous tiny, white, circular, and flat seeds. The seeds cling on around the central, white-placenta. As in other chili peppers, jalapenos also have a strong spicy taste that comes to them from the active alkaloid compounds; capsaicin, capsanthin and capsorubin. On the Scoville scale hotness scale, jalapeños fall in medium-hot range 2, 500-4, 000 “Scoville heat units” (SHU). On comparison, sweet bell peppers have zero units, and Mexican habañeros have 200, 000 to 500, 000 units.