The jalapeno chile pepper is probably the most well known pepper in the world. The jalapeno originates in Veracruz, Mexico. Most of the U.S. commercial growing of jalapeno peppers is in New Mexico, Texas and Arizona. Jalapenos are used in Mexican and southwest cooking and are used fresh, canned, smoked and dried. Jalapeno peppers range from 2,500 - 8,000 in Scoville Heat Units (SHU). They are pretty mild; hotter than bell peppers and milder than habanero peppers. Individual peppers can vary in heat also. The smoked form of a jalapeno chile pepper is a chipotle pepper and it rates higher on the Scoville Scale, 5,000-10,000.
The flakes are similar to red pepper flakes but are from the dried jalapeno chile pepper.
They have no additives, preservatives and are processed in a "sanitary" environment. These are 100% all natural, and non-irradiated. They have also been tested, and are free of sudan dyes and aflatoxins. These peppers are grown in the U.S.
422+ pods in 1 kilogram.
|Level of Heat||0 - 500,000 SHU (Mild)|
|Scoville Heat Units||2,500 - 8,000 SHU|
|Flavor||This pepper has a slightly sweet, fresh, crisp taste similar to a bell pepper, but with a little heat.|
|Botanical Description||Capsicum Annuum|
|Country of Origin||Mexico|