REP.

Capsicum annuum

Jalapeño - Échelle de Scoville, saveur et utilisations

The Jalapeño is Mexico's everyday heat, and a kitchen friend. Green pods taste fresh, bright, and grassy. Red pods turn sweeter, with a fuller flavor. The heat is medium. It lands clean, then fades. Most citizens meet Jalapeños in salsa, escabeche, or nachos. Makers smoke ripe pods into chipotles, which add depth to stews and rubs. Thick walls grill well, stay juicy, and stuff neatly for poppers. You will see them in tacos, burgers, and breakfast bowls. The Scoville range runs 2,500 to 8,000 SHU. That is enough to wake you up, not enough to scare you. Reliable heat, steady character - approved by the Ministry of Heat Affairs. Jalapeño mesure généralement 2,500-8,000 SHU (Moyen). On le retrouve un peu partout en Mexico, Veracruz dans les condiments, les cornichons et les marinades. Use Jalapeños fresh in pico de gallo, guacamole, and tacos. Pickle them for escabeche, sandwiches, and pizza. Grill or roast to soften heat and add smoke. Stuff with cheese for baked poppers, or slice thin for burgers and bowls. Smoke ripe red pods to make chipotles, then blend into adobo, chilis, and marinades. Ferment rings for sauces and salsas. They pair well with lime, cilantro, garlic, cumin, and oregano. Cheese, chicken, pork, and beans all welcome this pepper's steady warmth. Voir les sauces à base de Jalapeño

Également connu sous le nom de: Chile Jalapeño, Huachinango, Cuaresmeño

Capsicum annuumIndice de sauce | 18
Jalapeño pepper - medium (2,500-8,000 SHU) from Mexico, Veracruz

Espèces

Capsicum annuum

Chaleur

2,500-8,000 SHUMoyen

Goût

Moyen, grassy, Vif, Croustillant, versatile

Origine / Régions

Mexico, Veracruz

Couleur / Forme

Green when unripe, red when ripe

Taille de la gousse

5-8 cm long, 2-3 cm wide

Essayez-le en situation réelle

Découvrez les sauces mettant en vedette Jalapeño

3 sauces européennes produites en petites quantités : saveur, piquant et parfois un peu de folie, le tout dans une boîte.

SélectionnéEn petites quantitésContrôlé à chaud
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Sauces à base de Jalapeño

Découvrez comment les créateurs utilisent Jalapeño dans différents styles et régions.

Saveur et arôme

The Jalapeño is Mexico's everyday heat, and a kitchen friend. Green pods taste fresh, bright, and grassy. Red pods turn sweeter, with a fuller flavor. The heat is medium. It lands clean, then fades. Most citizens meet Jalapeños in salsa, escabeche, or nachos. Makers smoke ripe pods into chipotles, which add depth to stews and rubs. Thick walls grill well, stay juicy, and stuff neatly for poppers. You will see them in tacos, burgers, and breakfast bowls. The Scoville range runs 2,500 to 8,000 SHU. That is enough to wake you up, not enough to scare you. Reliable heat, steady character - approved by the Ministry of Heat Affairs.
Use Jalapeños fresh in pico de gallo, guacamole, and tacos. Pickle them for escabeche, sandwiches, and pizza. Grill or roast to soften heat and add smoke. Stuff with cheese for baked poppers, or slice thin for burgers and bowls. Smoke ripe red pods to make chipotles, then blend into adobo, chilis, and marinades. Ferment rings for sauces and salsas. They pair well with lime, cilantro, garlic, cumin, and oregano. Cheese, chicken, pork, and beans all welcome this pepper's steady warmth.

Profil thermique

Échelle de Scoville

2,500-8,000 SHU

Heat label

Medium

Période de récolte

Summer to early autumn

Indice de sauce

18

Histoire et culture

Jalapeños likely originated in Veracruz, Mexico, near the city of Xalapa. Farmers selected them for thick walls, moderate heat, and good yields. The pepper spread across Mexico through local markets and seed saving. Spanish trade carried Capsicum annuum worldwide, and Jalapeños followed with migration and cuisine. By the late 20th century, they were widely grown in the United States and beyond. Today, Jalapeños anchor Mexican salsas, Tex-Mex dishes, and global street food. Chipotles, made from smoked ripe Jalapeños, further increased their influence in sauces and marinades.

Notes sur la botanique et la culture

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Jalapeños are easy for home growers. They prefer warm climates, full sun, and well-drained soil. Start seeds indoors 6 to 8 weeks before the last frost. Transplant when nights stay above 10°C, and days reach 21 to 29°C. Plants grow 60 to 90 cm tall. Expect harvest 65 to 85 days after transplanting. Pick green for bright flavor, or wait for red for sweeter notes. Water evenly, feed lightly with balanced fertilizer, and stake if windy. Containers work well, at least 10 liters with good drainage.
Trial box with three small-batch bottles
Boîte d'essai

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Un seul coffret contenant trois sauces distinctes. Goûtez-les côte à côte, notez chacune d'elles dans votre « Sauce Vault », puis décidez si vous souhaitez poursuivre le rituel.

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Foire aux questions

Jalapeño atteint généralement 2,500-8,000 SHU (Moyen). Ces fourchettes varient en fonction du cultivar et des conditions de culture.

Sources

  • Republic of Heat Notes de terrain du laboratoire de dégustation
  • Dossiers des producteurs soumis via Directus
  • Registres publics des variétés et recherche universitaire sur le poivron

Nous recoupons les informations provenant des banques de graines, de la littérature scientifique évaluée par des pairs et des données fournies par des producteurs reconnus pour vérifier les allégations relatives au SHU et à l'origine.

Révisé par Republic of Heat - dernière mise à jour le 2025-11-08