Jalapeno
Jalapeno is a type of hot chili pepper. The fruits of the plant have a moderately pungent taste (from 2500 to 8000 units on the Scoville scale). The pepper is named after the city of Xalapa, located in Mexico, in the state of Veracruz. Jalapa is the main producer and purveyor of jalapenos.
This pepper variety is miniature in size. Jalapeno peppers usually weigh about fifty grams. In length, the fruit of this plant rarely exceeds nine centimeters. The most valuable are small peppers, the length of which does not exceed five centimeters.
It takes about 75-80 days for the pepper to grow and mature. One plant produces between 20 and 35 peppers. Jalapeno pods are harvested green.
When the color changes, this vegetable loses its taste a little. However, the consumer and taste properties of red pepper remain for a long time. That is why it is customary to dry, grind and add reddened fruits to various seasonings or use them as fertilizers. Juice from fresh jalapenos may cause minor skin irritation. That is why pickers only handle and harvest peppers with gloves on.
There are many varieties of jalapeno peppers. They differ in the region of growth, the degree of pungency and aroma, and appearance. The most popular of these are espinaltico (chili peppers), peludo (chili peppers with thick, long pods), and morita (oblong short peppers).
Composition and beneficial properties of jalapeno peppers
One hundred grams of fruit contains 89 g of water, 2.6 g of dietary fiber, 4.51 g of ash, 0.1 g of saturated fatty acids, 0.05 g of unsaturated fatty acids, 968 mg of beta-carotene, 85 μg of vitamin A, 12, 9 mcg vitamin C, 0.69 mg vitamin K, 10 mg vitamin B1, 14 mg vitamin B9 and 0.42 mg vitamin B5.
Pepper tissues contain significant amounts of sodium (1,671 mg) and potassium (193 mg). They also contain calcium (23 mg), magnesium (15 mg), iron (18 mg), manganese (1.88 mg). In a small amount - selenium (0.15 mg) and zinc (0.14 mg).
Jalapeno contains such essential components for the human body as essential oils, capsorubin, capsanthin, carotenoids, havicin, sugar, linoleic (66%) and linolenic acids (6%).
Tinctures from this fruit improve digestion and kill germs. When consumed in moderation, pepper will have a beneficial general strengthening effect on the body. Regular consumption of small amounts of pepper helps to reduce permeability and strengthen the walls of blood vessels. Daily use of the fruit improves vision, the condition of the mucous membranes and skin, stimulates hair growth. It is very useful to use this vegetable for depression, loss of energy, insomnia, diabetes.
The alkaloid capsaicin in pepper thins the blood, lowers blood pressure, and also protects the cells of the body from various toxins.
Pepper should be used with caution for diseases of the intestines, stomach, liver and kidneys, as it contains a lot of coarse fiber and essential oils.
Ways to eat jalapeno peppers
There are a lot of jalapeno pepper recipes in Mexican cuisine. This fruit is prized for its pungent properties and special pungency. Stuffed peppers are the most common Mexican dish.
Various sauces and spices, snacks are prepared from this vegetable. Nachos is the most popular Mexican snack. Whole pepper pods are stuffed with cheese or minced meat, and on top are decorated with rings of this vegetable.
Jalapenos are even used to make jam, jelly. Some cooks glaze peppers in chocolate. In the USA, the vegetable is added to crackers with cheese, and in Italy and Mexico, it is added to pizza. Mexicans add green jalapenos to sangrita (non-alcoholic drink). Red pepper is used to make Chipotle. Vegetables are smoked using wood smoke. After smoking, they shrink and acquire a light tobacco and chocolate aroma.
Pickled jalapeno peppers
In European cuisine, pickled jalapenos are most often used. It is most often steamed with cream cheese.
Typically, bottles or cans with such peppers have the words “hot peppers” marked with jalapenos. Also, pickled jalapenos are sold ready-made, in the form of salsa jalapenos.
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