JALAPEÑO

The fresh fruit of the Jalapeño pepper has floral and fruity scents of green apple and vegetables, typical of bell peppers. In particular, the unmistakable and characteristic intense green scent of the Jalapeño is due to a multitude of volatile compounds, among which stands out a particular molecule, 2-isobutyl-3-methoxy pyrazine.

The culinary combinations are manifold. The first recipe that comes to everyone's mind is guacamole, where the Jalapeño harmonizes with avocado and cilantro leaves. But this chili finds its sensory harmony from grilled pork chops to vegetable and legume soups, from gazpacho to fresh cheeses. A vinaigrette with Jalapeño dresses any type of "pescado" excellently, including oysters. The pairing with chocolate and vanilla berries is also extraordinary. Chocolate, chili, and vanilla: three wonders of nature that the Aztecs already knew how to blend more than a thousand years ago!

DESCRIPTION
The Jalapeño is probably the most famous chili pepper in the world. Originating from South America, it takes its name from Jalapa, which is the capital city of the state of Veracruz, in southern Mexico, right in the middle of the territory that was once Aztec.
The Jalapeño variety belongs to the Capsicum annuum species. The fruit is between 4 to 10 cm long and can be consumed when still green or when it reaches its full maturity and turns bright red. Its spiciness level can range from 4,000 to 10,000 SHU.