The jalapeño is a medium-sized chili pepper, a cultivar of Capsicum annuum, valued for its moderate heat and versatility. It is typically harvested and consumed while still green, though it will ripen to red if left on the plant. The pepper’s distinct flavor and manageable spice level, usually ranking between 2,500 and 8,000 Scoville Heat Units, have cemented its place in diverse culinary traditions worldwide.
The Historic Birthplace of the Jalapeño
The pepper’s name itself provides the clearest clue to its origin, as “jalapeño” is Spanish for “from Xalapa.” Xalapa, or Jalapa, is the capital city of Veracruz, a state located on the eastern coast of Mexico. Archaeological evidence suggests the indigenous peoples of this region, including the Aztecs and Mayans, were cultivating this pepper as far back as 6000 to 8000 BCE.
The fertile lands around Xalapa were the historical center of its cultivation for centuries. This area was where the pepper was first domesticated and where initial processing methods, such as smoking to create chipotles, were developed.
Essential Climate and Soil Requirements
As a warm-season crop, the jalapeño requires a long, hot growing season to thrive and produce fruit. Ideal daytime temperatures for fruit set range consistently between 70°F and 85°F (21°C to 29°C).
The plant is highly sensitive to cold, and a single instance of frost can be fatal. Nighttime temperatures must remain above 60°F (15°C) for healthy growth, and the soil temperature needs to be at least 65°F (18°C) for successful planting. Jalapeños also require full sun exposure, ideally receiving eight or more hours of direct sunlight daily to promote photosynthesis and fruit development.
The soil composition is an important factor in cultivation, necessitating a rich, well-drained, loamy texture. The best yields come from soils with a slightly acidic to neutral pH, typically between 6.0 and 7.0. Proper drainage is necessary to prevent waterlogging, which can quickly lead to root disease and poor plant health.
Major Production Regions Today
While Mexico remains the world’s leading producer, commercial cultivation has expanded significantly beyond its historical birthplace. Large-scale Mexican production now concentrates in states such as Chihuahua, Sinaloa, Jalisco, and Michoacán, utilizing both open-field and greenhouse methods.
The United States is another major center for jalapeño production, with commercial supplies primarily sourced from three southwestern states. New Mexico, Texas, and California offer the optimal climate conditions that mirror the pepper’s native habitat. Texas and New Mexico, in particular, are known for their hot, dry climates that facilitate large annual harvests.
Global production has further diversified to meet increasing international demand. Countries in Asia, such as China and India, have emerged as significant commercial producers, leveraging their favorable climates. Additionally, countries like Peru and Spain contribute to the global supply, with Spain often employing advanced greenhouse systems.