Jalapeno is originally from Mexico, but its cultivation is widespread in the United States. It got its name from the town of Xalapa (Mexico, State of Veracruz), where it is still grown using ancient-traditional methods. In Mexico, it is the most commonly and versatile pepper used, as it is also overripe. It is harvested when ripe, matured on wood smoke and dried and ground. It will be better known as Chipotle. It is also used for soups, sauces, stews and last but not least Salsa sauces. Jalapeno is the perfect strength for those who don’t want a horse kick for the taste buds. The pungency of jalapeño ranges from 2,500 to 10,000 SHU, making it one of the most pungent varieties. It is a leader in gastronomy in terms of its use. In South America, Asia, Spain and the Americas, it is an essential ingredient in sauces, freshly baked, meat-and-vegetable ragouts and the essential barbecue parties.


Olchili quality