{"product_id":"pepper-hot-jalapeno-organic","title":"Pepper Hot Jalapeno (Organic)","description":"\u003cp dir=\"auto\"\u003e\u003cstrong\u003eJalapeños\u003c\/strong\u003e (Capsicum annuum) are one of the most popular and widely consumed hot peppers in the world, especially in Mexican, Tex-Mex, and American cuisine. Named after the city of Xalapa (Jalapa) in Veracruz, Mexico, they are typically harvested green but can ripen to red (or other colors in some varieties). They have a bright, grassy, slightly sweet flavor with a moderate kick.\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eTypes\/Varieties\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eJalapeños come in many cultivars, with variations in size, color, heat, and growing characteristics:\u003c\/p\u003e\n\u003cul dir=\"auto\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eStandard\/Green Jalapeños\u003c\/strong\u003e: Most common; 2–3 inches long, thick-walled, dark green maturing to red. Average heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRed Jalapeños\u003c\/strong\u003e: Riper, slightly sweeter; often smoked to make \u003cstrong\u003echipotles\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMild varieties\u003c\/strong\u003e: E.g., TAM Mild Jalapeño, Nadapeno, Coolapeno — bred for lower heat (sometimes under 1,000–2,500 SHU).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHotter varieties\u003c\/strong\u003e: E.g., Jalafuego, Grande, or some hybrids that push toward 8,000–10,000+ SHU.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOther colors\u003c\/strong\u003e: Purple Jalapeño, Yellow varieties like TAM Jaloro, or variegated ones like NuMex Piñata.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"auto\"\u003eHeat can vary even within the same plant or batch due to growing conditions (stress like drought or heat increases capsaicin), maturity, and individual peppers. Older peppers with more \"corking\" (white stretch marks) tend to be hotter.\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eHeat Scale (Scoville Heat Units — SHU)\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eJalapeños are considered \u003cstrong\u003emild to medium\u003c\/strong\u003e heat on the Scoville scale:\u003c\/p\u003e\n\u003cul dir=\"auto\"\u003e\n\u003cli\u003eTypical range: \u003cstrong\u003e2,500–8,000 SHU\u003c\/strong\u003e (median around 5,000–5,250).\u003c\/li\u003e\n\u003cli\u003eSome sources note up to 10,000 SHU for hotter specimens or hybrids.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eFor context\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul dir=\"auto\"\u003e\n\u003cli\u003eBell peppers: 0 SHU\u003c\/li\u003e\n\u003cli\u003ePoblano: ~1,000–1,500 SHU\u003c\/li\u003e\n\u003cli\u003eSerrano: 10,000–23,000 SHU\u003c\/li\u003e\n\u003cli\u003eCayenne: 30,000–50,000 SHU\u003c\/li\u003e\n\u003cli\u003eHabanero: 100,000–350,000+ SHU\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"auto\"\u003eThey provide a noticeable but manageable burn for most people, with heat mostly in the ribs\/membranes and seeds.\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eCulinary Uses\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eJalapeños are versatile due to their approachable heat and fresh flavor:\u003c\/p\u003e\n\u003cul dir=\"auto\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh\u003c\/strong\u003e: Sliced for nachos, tacos, burgers, pizzas, salads, or guacamole; chopped into salsas, relishes, or pico de gallo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStuffed\u003c\/strong\u003e: Classic \u003cstrong\u003ejalapeño poppers\u003c\/strong\u003e (cheese-stuffed, breaded, and fried or baked).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePickled\u003c\/strong\u003e: Common in Mexican dishes, sandwiches, or as a condiment.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooked\u003c\/strong\u003e: Roasted, grilled, or added to chilis, soups, stir-fries, eggs, cornbread, or cheese dishes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmoked\/Dried\u003c\/strong\u003e: Red ones become \u003cstrong\u003echipotles\u003c\/strong\u003e (smoked jalapeños), used in adobo sauce, BBQ, or mole for a deeper, sweeter smoky heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOther\u003c\/strong\u003e: Infused in oils, hot sauces, jellies, or cocktails (e.g., spicy margaritas).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"auto\"\u003eThey pair well with cheeses, meats, beans, corn, tomatoes, cilantro, and lime.\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eNutritional Value\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eJalapeños are low-calorie, nutrient-dense peppers. Here's a snapshot per \u003cstrong\u003e100g raw\u003c\/strong\u003e (about 7 small peppers; individual peppers are ~14g each):\u003c\/p\u003e\n\u003cul dir=\"auto\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eCalories\u003c\/strong\u003e: ~29–30\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbs\u003c\/strong\u003e: ~6.5g (including ~2.8g fiber)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtein\u003c\/strong\u003e: ~0.9–1.4g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFat\u003c\/strong\u003e: ~0.4–0.6g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKey vitamins\/minerals\u003c\/strong\u003e:\n\u003cul dir=\"auto\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eVitamin C\u003c\/strong\u003e: Very high (~118mg, over 100–130% DV) — supports immunity and antioxidant activity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVitamin A\u003c\/strong\u003e: Good source (~1,084 IU, ~22% DV).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVitamin K\u003c\/strong\u003e, B6, folate, potassium (~248mg), manganese, and smaller amounts of other minerals.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eHealth notes\u003c\/strong\u003e: Capsaicin (the heat compound) offers potential benefits like metabolism boost, appetite suppression, pain relief, and antioxidant\/anti-inflammatory effects. They provide fiber and are low in calories, making them a healthy addition to meals.\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eHandling Caution\u003c\/h3\u003e\n\u003cul dir=\"auto\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eCapsaicin\u003c\/strong\u003e irritates skin, eyes, and mucous membranes. Wear gloves when cutting, especially if handling many or sensitive skin. Wash hands thoroughly with soap (or use oil\/dairy to neutralize) before touching face\/eyes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeeds and ribs\u003c\/strong\u003e contain the most heat — remove them to reduce spiciness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariability\u003c\/strong\u003e: Test a small piece first, as heat levels differ.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e: Refrigerate fresh (up to a week); freeze or pickle for longer. Smoked\/dried versions last longer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"auto\"\u003eJalapeños are a great \"gateway\" hot pepper — flavorful without being overwhelming. They're easy to grow and widely available fresh, pickled, or canned. If you're on a farm like yours, they could fit well into organic or biodynamic setups alongside other peppers!\u003c\/p\u003e","brand":"Nutrient Farm","offers":[{"title":"Early (Organic) \/ Each","offer_id":49163865751860,"sku":"FR080-Ea","price":0.49,"currency_code":"USD","in_stock":true},{"title":"Early (Organic) \/ 1 Lb.","offer_id":49163865719092,"sku":"FR080-Lb","price":6.99,"currency_code":"USD","in_stock":true},{"title":"Early (Organic) \/ 20 Lbs.","offer_id":49163865981236,"sku":"FR080-20Lb","price":77.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/3166\/9556\/files\/Early_Jalapeno.jpg?v=1733281367","url":"https:\/\/www.nutrientfarm.com\/products\/pepper-hot-jalapeno-organic","provider":"Nutrient Farm","version":"1.0","type":"link"}