Republic of Heat Logo
ROH

Capsicum annuum

ChiliCodexCDP.copy.heroTitle

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. ChiliCodexCDP.copy.rangeSentenceWithHeat Występuje w Mexico, Veracruz w przyprawach, marynatach i zalewach. 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. ChiliCodexCDP.navigation.seeSauceIndex

Znany również jako: Chile Jalapeño, Huachinango, Cuaresmeño

Capsicum annuumIndeks sosów | 10
PepperMetadata.imageAlt

Gatunki

Capsicum annuum

Ciepło

2,500-8,000 SHUŚredni

Smak

Średni, grassy, Jasny, Chrupiący, versatile

Pochodzenie / Regiony

Mexico, Veracruz

Kolor / Kształt

Green when unripe, red when ripe

Rozmiar podeszwy

5-8 cm long, 2-3 cm wide

Wypróbuj to w praktyce

ChiliCodexCDP.cta.title

3 europejskie sosy produkowane w małych partiach – smak, ogień i od czasu do czasu odrobina chaosu w jednym pudełku.

WyselekcjonowaneMała partiaSprawdzone pod kątem odporności na wysoką temperaturę
Subskrybuj pudełkoPrzeglądaj prezenty

ChiliCodexCDP.sections.sauces.title

ChiliCodexCDP.sections.sauces.description

Crunchy Classic hot sauce bottle

Crunchy Classic

MildChili Oil

by Drizzle Toppings

Our classic crunchy chili oil, ideal for everyday use. Fried garlic and onion deliver a delightful smoky crunch. The carefully curated spice blend, crafted in-house, features chipotle flakes and star anise. Szechuan pepper adds a hint of citrus, while balsamic vinegar strikes a perfect sweet-and-sour balance. Fun fact: the rapeseed oil is cultivated in the Green Belt around Brussels. The Crunchy Classic is your new must-have food topping.

Jalapeño
Zobacz więcej
Fermented Jalapeño hot sauce bottle

Fermented Jalapeño

MildMild Chili Sauce

by Roots Radicals

Our Fermented Jalapeño Hot Sauce is made from jalapeños slowly fermented for 6 weeks, developing a tangy, intensified flavor that perfectly elevates Mexican dishes, fries, pizza, pasta, eggs, soups, and more. A true Roots Radicals classic. As a zero-waste brand committed to the circular economy, Roots Radicals upcycles the jalapeño pulp to ferment green tomatoes for another signature product, while the garlic peels are transformed into our flavorful Baked Garlic Peel Salt.

Jalapeño
Zobacz więcej
Nummy Nutty hot sauce bottle

Nummy Nutty

MildChili Oil

by Drizzle Toppings

This crunchy chili oil honors the classic fried garlic and shallots while adding a delightful twist with nuts and seeds. The buttery aroma of pistachios pairs beautifully with the spicy pumpkin seeds. Combined with our in-house spice blend of sumac, cumin, and piment d’Espelette, you’ll experience a deep and layered flavour profile. It’s subtly smoky, lightly sweet, and irresistibly savoury—that’s the Nummy Nutty, in a nutshell!

Jalapeño
Zobacz więcej
Supreme Spicy hot sauce bottle

Supreme Spicy

MediumChili Oil

by Drizzle Toppings

Turn up the heat with this spicy crunchy chili oil! Fried onion and garlic provide the perfect crunch for any dish, while the Bird’s Eye chilies deliver a serious kick. Admittedly, this chili is forty times hotter than the classic jalapeño, but the mild-sweet balsamic vinegar creates a refined balance. Supreme Spicy is great for those who don’t want to spend too much time in the kitchen—just a drizzle of this crunchy chili oil can elevate the dullest dish into a true flavour bomb.

Jalapeño
Zobacz więcej

Smak i aromat

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 cieplny

Skala Scoville'a

2,500-8,000 SHU

Heat label

Medium

Okres zbiorów

Summer to early autumn

Liczba indeksów sosów

10

Historia i kultura

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.

Botanika i uwagi dotyczące uprawy

▼
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.

Wizualny symbol zastępczy Trial Box

  • 3 × 100 ml sosów (różne rodzaje)
  • Karta degustacyjna i wskazówki dotyczące łączenia potraw
  • Wysyłka na terenie całej UE; limitowana seria

Pudełko próbne

Jednorazowe pudełko, które pozwala odkrywać smak i aromat różnych rodzajów sosów. Bez zobowiązań – po prostu spróbuj i zanotuj swoje wrażenia.

Kup zestaw próbny

Często zadawane pytania

ChiliCodexCDP.faq.answers.heatWithRange

Źródła

  • Republic of Heat notatki terenowe z laboratorium degustacyjnego
  • Dokumentacja producenta złożona za pośrednictwem Directus
  • Otwarte rejestry odmian i badania naukowe dotyczące papryki

W celu weryfikacji informacji dotyczących SHU i pochodzenia produktów porównujemy dane z banków nasion, recenzowanych publikacji naukowych oraz renomowanych producentów.

ChiliCodexCDP.sections.sources.reviewed