Jalapeño

The jalapeño is a cultivar of Capsicum annuum, one of the most widely consumed chilli peppers in the world. It originated in Mexico — its name comes from the city of Xalapa (Jalapa) in Veracruz — and has become a global staple in kitchens, restaurants, and food manufacturing. It typically measures 2,500 to 8,000 Scoville heat units, placing it in the mild-to-medium range of chilli heat.

Jalapeños are versatile: they are eaten fresh, pickled (the sliced rings common on nachos), stuffed, roasted, and smoked. When smoke-dried, the jalapeño becomes a chipotle pepper, a distinct product with a deep, smoky flavour widely used in Mexican and Tex-Mex cooking.

In Australia, jalapeños have become increasingly popular and are now widely available fresh in supermarkets and greengrocers. They are also grown domestically in warmer regions. Pickled jalapeños are a pantry staple, and chipotle products (canned in adobo sauce, dried, or as powder) are readily available in specialty food stores.

Farmed Source
photograph to come — from twenty years of markets, farms and kitchens

How it's produced

Jalapeños are grown as an annual crop in warm climates. Seeds are started in trays or direct-sown after the last frost, and plants produce fruit continuously over a growing season of several months. The peppers are harvested green (the most common form) or left to ripen to red on the plant. Harvesting is done by hand in smaller operations and increasingly by machine in large-scale production.

Mexico remains the world’s largest producer, with significant production also in the United States, Spain, and China. In Australia, jalapeños are grown commercially in Queensland, New South Wales, and other warm regions, supplemented by imports of processed products (pickled, canned, and dried). For chipotle production, ripe red jalapeños are slow-smoked over wood for several days until dried.

What it costs the planet (per kilo)

Carbon ≈0.5kg
Freshwater ≈130L
Land ≈0.4

≈ Estimated from its category — typical for vegetables, not measured for this item yet. Sources & methods →

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