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[Capsicum annuum] Ground Jalapeño powder, low heat, classic Mexican pepper.
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Jalapeño powder is made by grinding this famous Mexican pepper, among the most widely grown and used in the world, named after the city of Xalapa.
The source pepper, Capsicum annuum, grows on a compact, bushy plant up to 90 centimeters tall, very productive.
Seeds for fruit production are started between February and March, transplanting after the last frosts.
It adapts well to both pot and open-field growing, with regular watering; it yields abundant, staggered harvests throughout summer.
The slightly elongated, plump fruits turn from dark green to bright red at full ripeness; they must be fully dried before grinding.
Waterlogging should be avoided as it favors root rot; a resistant plant that adapts to different climates.
Jalapeño powder has a low heat level, around 8,000 SHU: ideal for guacamole, sauces, chili con carne and all Tex-Mex cuisine.
Contains capsaicin in modest amounts and vitamin C, along with carotenoids responsible for the red color of the dried fruits.