Jalapeño Pepper

History

The jalapeño pepper derives its name from Xalapa (also spelled Jalapa), the capital city of Veracruz state in Mexico, where the pepper has been cultivated since pre-Columbian times. Archaeological evidence suggests that jalapeños and related Capsicum annuum varieties have been cultivated in Mexico for at least 6,000 years, making them one of the oldest cultivated crops in the Americas. The Aztecs used jalapeños extensively, preserving them by smoking—a technique that would eventually give rise to chipotle peppers. When Spanish conquistadors arrived in the 16th century, they documented the indigenous peoples' sophisticated use of multiple pepper varieties in their cuisine. Jalapeños remained relatively unknown outside Mexico until the 20th century, when increased Mexican immigration to the United States and the growing popularity of Tex-Mex cuisine brought them into American kitchens. Today, jalapeños are the most commercially cultivated hot pepper in the United States, with over 160,000 acres under cultivation worldwide. The pepper's moderate heat level—hot enough to provide excitement but mild enough for most palates—combined with its thick flesh ideal for stuffing, has made it the world's most versatile chili pepper.