Are Jalapeno Peppers Very Hot?
by The Chilli Guru on Mar 20, 2023
Jalapeno peppers are a popular ingredient in many dishes, but how hot are they really? In this blog post, we’ll explore the heat of jalapenos and how to use them in your cooking.
What Makes Jalapenos Spicy?
Jalapenos (and all chillies) contain a chemical compound called capsaicin, responsible for their spicy flavour. Capsaicin is measured on the Scoville scale, which ranges from 0 (no heat) to 16 million (the hottest Scoville recorded from a cactus-like plant called Euphorbia resinifera). The average jalapeno pepper measures between 2,500 and 8,000 Scoville units. This makes them reasonably hot compared to other peppers like bell peppers or poblanos but not very spicy compared to more pungent varieties like habaneros or ghost peppers.
How Can You Use Jalapenos in Cooking?
Jalapenos can be used in many different ways in cooking. They can be eaten raw or cooked into salsa, chilli, and tacos. When using jalapenos in cooking, you can adjust the heat level by removing the seeds and membranes before adding them to a dish. This will reduce the amount of capsaicin and make the dish milder. You can also adjust the amount of jalapeno you use depending on how much heat you want in your dish.
Tips for Handling Jalapenos Safely
When handling jalapenos, it’s a good idea to wear gloves and avoid touching your eyes or face, as capsaicin can cause irritation if it comes into contact with skin or eyes. As with all chillies, washing your hands thoroughly after handling jalapenos is essential to avoid transferring capsaicin residue onto other surfaces or food items.
Jalapeno peppers are reasonably hot compared to bell pepper and milder chillies but less hot than spicier varieties like habaneros or ghost peppers. They can be used in many different dishes, and their heat level can be adjusted by removing the seeds and membranes before adding them to a dish or by adjusting the amount used. Wearing gloves and washing your hands thoroughly afterwards is essential to avoid transferring capsaicin residue onto other surfaces or food items when handling jalapenos.