Peppers Jalapenos Organic
The jalapeÃ±o (pronounced /?hal?'pe?njo?/; /?hÃ¦l?'pe?njo?/; or /?hÃ¦l?'pi?no?/; Mexican pronunciation /xala'p??o/) is a medium- to large-sized chili pepper which is prized for its warm, burning sensation when eaten. Ripe, the jalapeÃ±o can be 2â€“3Â½ inches (5â€“9 cm) long and is commonly sold when still green. It is a cultivar of the species Capsicum annuum originating in Mexico. It is named after the town of Xalapa, Veracruz, where it was traditionally produced. 160 square kilometres are dedicated for the cultivation of jalapeÃ±os in Mexico alone, primarily in the Papaloapan river basin in the north of the state of Veracruz and in the Delicias, Chihuahua area. JalapeÃ±os are also cultivated on smaller scales in Jalisco, Nayarit, Sonora, Sinaloa and Chiapas. The jalapeÃ±o is known by different names throughout Mexico, such as huachinango, and chile gordo. The cuaresmeÃ±o very closely resembles the jalapeÃ±o in appearance, but the two are sold separately in Mexico. The seeds of a cuaresmeÃ±o have the heat of a jalapeÃ±o, but the flesh has a mild flavor closer to that of a green bell pepper. As of 1999[update], 5,500 acres (22 km2) in the United States were dedicated to the cultivation of jalapeÃ±os. Most jalapeÃ±os were produced in southern New Mexico and western Texas. JalapeÃ±os are a pod type of Capsicum. The growing period for a jalapeÃ±o plant is 70â€“80 days. When mature, the plant stands two and a half to three feet tall. Typically, a single plant will produce twenty five to thirty five pods. During a growing period, a plant will be picked multiple times. As the growing season comes to an end, the jalapeÃ±os start to turn red. The jalapeÃ±o rates between 2,500 and 10,000 Scoville units in heat. In comparison with other chili peppers, the jalapeÃ±o has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, which is caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. â€” deseeding and deveining can reduce the heat imparted to a recipe that includes jalapeÃ±os. They also have a distinct acidic taste. Handling fresh jalapeÃ±os may cause mild skin irritation in some individuals. Some handlers choose to wear latex or vinyl gloves while cutting, skinning, or seeding jalapeÃ±os. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.