![]() ![]() The optimum temperature for seed germination is 29 ☌ (84 ☏), with degradation of germination seen above 30 ☌ (86 ☏) and little to no germination occurring at 40 ☌ (104 ☏) at 29 ☌ (84 ☏) the time to 50% germination rate depends on cultivar and seed lot but was tested as being between 4 and 5 days, which is shorter than cayenne. Jalapeños thrive in a number of soil types and temperatures, though they prefer warmer climates, provided they have adequate water. As the growing season ends, the peppers turn red, as seen in sriracha sauce. During a growing period, a plant will be picked multiple times. Typically, a plant produces 25 to 35 pods. When mature, the plant stands 70–90 cm (2 ft 4 in – 2 ft 11 in) tall. Jalapeños are a pod type of Capsicum annuum. Red jalapeños are used to make sriracha sauce. Ĭhina, Peru, Spain, and India are also producers of commercial chilies, including jalapeños. In New Mexico in 2002 the crop of jalapeños were worth $3 million at the farm gate and $20 million with processing. It is difficult to get accurate statistics on chilies and specific chilies as growers are not fond of keeping and sharing such data and reporting agencies often lump all green chilies together, or all hot chilies, with no separation of pod type. Īccording to the USDA, starting since 2010, California produces the most jalapeños followed by New Mexico and Texas, for a total of 209,800 tonnes (462.5 million pounds) of peppers in 2014. The US imports 98% of La Costeña's exports. ![]() La Costeña controls about 60% of the world market and, according to company published figures, exports 16% of the peppers that Mexico produces, an 80% share of the 20% that Mexico exports in total. Because of this, in 2009, 619,000 tons of jalapeños were produced with 42% of the crop coming from Chihuahua, 12.9% from Sinaloa, 6.6% from Jalisco, and 6.3% from Michoacán. Jalapeños account for thirty percent of Mexico's chili production, and while the total land area used for cultivation has decreased, there has been a 1.5% increase in volume yield per year in Mexico due to increasing irrigation, use of greenhouses, better equipment, knowledge, and improved techniques. ![]() In 1999, roughly 43,000 hectares (107,000 acres) of land in Mexico was dedicated to jalapeño production as of 2011, that had decreased to 41,000 hectares (101,000 acres). The use of peppers in the Americas dates back thousands of years, including the practice of smoking some varieties of peppers in order to preserve them further well preserved samples and genetic testing would be needed to determine the usage and existence of the jalapeño clade and pod type into the past. Jalapeños were in use by the Aztecs prior to the Spanish conquest Bernardino de Sahagún in the Florentine Codex writes of Aztec markets selling chipotles (smoked jalapeños) and mole made from chipotles, besides the sale of fresh chilies. Genetic analysis of Capsicum annuum places jalapeños as a distinct genetic clade with no close sisters that are not directly derived from jalapeños. The name Xalapa is itself of Nahuatl origin, formed from roots xālli "sand" and āpan "water place". The name jalapeño is Spanish for "from Xalapa", the capital city of Veracruz, Mexico, where the pepper was traditionally cultivated. The jalapeño is variously named huachinango, for the ripe red jalapeño, and chile gordo (meaning "fat chili pepper") also known as cuaresmeño. ![]()
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