Jalapeño

Scoville heat

The jalapeño measures 2,500–8,000 Scoville Heat Units (SHU) — medium hot by global standards, but the highest heat many people regularly encounter. The capsaicin is concentrated in the white ribs (placenta) and seeds; removing them before use reduces heat significantly. The flesh itself is mild and sweet.

Chipotle

When jalapeños ripen to red and are smoked and dried, they become chipotles — one of Mexico’s essential smoked chillies. The smoking process takes days in a smoking chamber; the result is a wrinkled, brick-red, deeply smoky, only moderately hot dried chilli. Chipotle en adobo — chipotles in tinned tomato and vinegar sauce — is widely available and provides intense smoky depth to Mexican and Tex-Mex dishes.

Cork-spotting

Jalapeños that have developed fine white corky streaks on the outer skin (called corking or corkiness) are prized by Mexican cooks as a sign of full maturity and more developed flavour. These are sometimes sold at a premium at Mexican markets.

Jalapeño poppers

Jalapeño poppers — halved jalapeños filled with cream cheese, breaded, and fried — were popularised in the United States from the 1970s and became a ubiquitous appetiser at sporting events and casual restaurants. The cream cheese filling was originally standard; modern versions include cheddar, bacon, and other fillings.