The jalapeño (Capsicum annuum) is a type of chilli pepper recognised for its distinctive flavour and moderate heat level. It is widely appreciated in culinary cultures around the world and is also valued for its bioactive compounds with known health benefits.
The name “jalapeño” originates from Xalapa (also spelled Jalapa), the capital of the Mexican state of Veracruz, where the pepper was historically cultivated (Bosland & Votava, 2012). The species belongs to the genus Capsicum, which has been cultivated for over 6,000 years in parts of modern-day Mexico (Andrews, 1995). It was introduced to Europe and other continents after the Columbian Exchange and is now grown globally, with Mexico, the United States, and China being key producers (FAO, 2023).
1.0 Nutritional Composition of Jalapeño
Jalapeños are low in calories, high in vitamins, and contain a range of phytochemicals that contribute to their nutritional and medicinal value. The pepper’s notable constituents include:
1.1 Macronutrients
A typical 14g jalapeño contains about 4 calories, 0.9g carbohydrates, 0.1g protein, and 0.1g fat, making it suitable for low-calorie diets (USDA, 2020).
1.2 Vitamins and Minerals
Jalapeños are a good source of vitamin C, providing around 10% of the Recommended Daily Intake (RDI) in a single pepper. They also contain vitamin A, vitamin B6, vitamin K, and folate (Materska & Perucka, 2005). Additionally, they provide small amounts of potassium, magnesium, and iron.
1.3 Phytochemicals
Capsaicin is the primary capsaicinoid, responsible for the spicy heat. Other phytochemicals include lutein, zeaxanthin, beta-carotene, and quercetin, known for their antioxidant properties (Khan et al., 2015). The highest concentration of capsaicin is found in the placental tissue of the pepper (Reilly et al., 2001).
2.0 Uses of Jalapeño
Jalapeños are widely used in global cuisines and processed food products due to their moderate heat, tangy flavour, and versatility. Common applications include:
2.1 Fresh Consumption
Fresh jalapeños are sliced or chopped for salsas, salads, and garnishes, adding both heat and flavour to dishes. Their crunch and brightness make them a staple in Mexican and Southwestern cuisine.
2.2 Stuffed Jalapeños
Jalapeños can be stuffed with cheese, minced meat, or seafood, then baked or deep-fried. “Jalapeño poppers” are a popular appetiser in American cuisine.
2.3 Pickled Jalapeños
These are often used in salads, burgers, sandwiches, and pizza toppings. Pickling extends shelf life and enhances flavour, making them a common condiment.
2.4 Smoked Jalapeños (Chipotle)
When smoked and dried, jalapeños become chipotle peppers, widely used in stews, marinades, and sauces. Chipotle has a smoky, earthy flavour that deepens culinary complexity.
2.5 Fermented Products
Jalapeños are used in the production of fermented hot sauces, where natural fermentation enhances both taste and probiotic content. These sauces are now popular globally.
3.0 Health Benefits
Due to their phytochemical profile, jalapeños provide several health benefits, many of which are supported by scientific research.
3.1 Antioxidant Activity
Jalapeños contain high levels of vitamin C and various flavonoids, including quercetin and luteolin, which help neutralise free radicals. This reduces oxidative stress, a key contributor to chronic diseases such as cancer, diabetes, and cardiovascular disorders (Khan et al., 2015).
3.2 Anti-inflammatory Properties
Capsaicin, the primary bioactive compound in jalapeños, has shown to reduce inflammation by inhibiting the action of substance P, a neuropeptide linked to inflammation and pain perception (Bode & Dong, 2011). Capsaicin creams are even used in the treatment of arthritis and nerve pain.
3.3 Weight Loss Support
Research has demonstrated that capsaicin increases thermogenesis (heat production in the body) and promotes fat oxidation, both of which can support weight management. In a study by Ludy, Moore & Mattes (2012), daily intake of capsaicin was associated with reduced appetite and increased calorie burning.
3.4 Antimicrobial Effects
Studies have shown that capsaicin has antimicrobial properties, effective against various pathogens, including Escherichia coli and Candida albicans. This supports its traditional use as a natural food preservative (Sanatombi & Sharma, 2008).
3.5 Cardiovascular Health
Capsaicin has been linked to improved blood flow by promoting vasodilation and reducing blood pressure. It may also lower LDL cholesterol levels, thereby protecting against atherosclerosis (Zheng et al., 2017).
3.6 Potential Anti-Cancer Properties
In vitro studies suggest that capsaicin can inhibit the growth of cancer cells, particularly in prostate, pancreatic, and lung cancers (Clark & Lee, 2016). It may induce apoptosis (cell death) in cancer cells without harming healthy cells. However, more human clinical trials are required to establish safety and efficacy.
The jalapeño pepper is not only a culinary delight but also a nutritional powerhouse packed with beneficial phytochemicals. Its rich history, vibrant flavour, and health-promoting properties make it a valuable component of both traditional and modern diets. With its wide range of applications—from fresh and pickled to smoked and fermented—jalapeños offer both versatility in the kitchen and promise in the fields of nutrition and medicine.
Ongoing research into capsaicin and related compounds may further unlock the therapeutic potential of jalapeños, especially in functional foods and natural remedies. As global demand grows for plant-based, health-promoting ingredients, the humble jalapeño continues to prove its significance beyond the spice rack.
References
Andrews, J. (1995). Peppers: The Domesticated Capsicums. Austin: University of Texas Press.
Bode, A.M. and Dong, Z. (2011). The two faces of capsaicin. Cancer Research, 71(8), pp.2809–2814.
Bosland, P.W. and Votava, E.J. (2012). Peppers: Vegetable and Spice Capsicums. 2nd ed. Wallingford: CABI.
Clark, R. and Lee, S.H. (2016). Anticancer properties of capsaicin against human cancer. Anticancer Research, 36(3), pp.837–843.
FAO. (2023). Chilli and pepper statistics. [online] Food and Agriculture Organization. Available at: https://www.fao.org [Accessed 20 Jul. 2025].
Khan, M.I., Shin, J.H. and Kim, J.D. (2015). The promising future of Capsicum annuum L. as a medicinal plant. Molecules, 20(2), pp.2226–2244.
Ludy, M.J., Moore, G.E. and Mattes, R.D. (2012). The effects of capsaicin and capsiate on energy balance: critical review and meta-analyses of studies in humans. Chemical Senses, 37(2), pp.103–121.
Materska, M. and Perucka, I. (2005). Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum L.). Journal of Agricultural and Food Chemistry, 53(5), pp.1750–1756.
Reilly, C.A., Crouch, D.J., Yost, G.S. and Fatah, A.A. (2001). Determination of capsaicinoids in self-defense weapons by LC–MS. Journal of Chromatography A, 912(2), pp.259–267.
Sanatombi, K. and Sharma, G.J. (2008). Capsaicin content and pungency of different Capsicum spp. cultivars. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 36(2), pp.89–90.
USDA. (2020). FoodData Central: Jalapeño peppers, raw. [online] Available at: https://fdc.nal.usda.gov [Accessed 19 Jul. 2025].
Zheng, J., Zheng, S., Feng, Q., Zhang, Q. and Xiao, X. (2017). Dietary capsaicin and its anti-obesity potency: from mechanism to clinical implications. Bioscience Reports, 37(3), BSR20170286.
