Bring a touch of heat and character to your dishes with dried green Jalapeño pepper flakes. Widely appreciated in Mexican and Tex-Mex cuisine, this aromatic pepper offers a moderate kick and a slightly herbaceous, vegetal flavor. Its 25 g flake format is ideal for easily seasoning sauces, marinades, meats, vegetables, or pizzas.
The Jalapeño pepper originates from Mexico, more specifically from the Xalapa (Jalapa) region in the state of Veracruz, from which it gets its name. It is one of the most widely used peppers in Mexican cuisine.
Traditionally, it is eaten fresh, grilled, pickled, or dried, and is used to spice up many iconic dishes such as:
- Mexican salsas
- tacos
- guacamole
- sauces for grilled meats
- Tex-Mex dishes like nachos or burritos
When dried and turned into flakes, jalapeño becomes a very convenient condiment for seasoning dishes directly at the table or during cooking.
The Jalapeño pepper is considered a moderately hot chili pepper.
On the Scoville scale, which measures the heat of chili peppers, it typically ranges between 2,500 and 8,000 Scoville units.
For comparison:
- Mild pepper: 0 – 500 SHU
- Jalapeño: 2,500 – 8,000 SHU
- Cayenne pepper: 30,000 – 50,000 SHU
- Habanero: 100,000 – 350,000 SHU
This means it delivers a pleasant heat without being too aggressive, making it perfect for people who enjoy lightly spiced dishes without excessive heat.
Dried jalapeño flakes also make it easy to control the intensity depending on the amount used.
The green Jalapeño pepper has a highly appreciated aromatic profile, quite different from some very hot peppers.
Its flavors are:
- vegetal and fresh
- slightly herbaceous
- sometimes subtly smoky when dried
- with a progressive and balanced heat
In dried flake form, it also develops slightly toasted notes that pair very well with:
- grilled meats
- burgers
- pizzas
- roasted vegetables
- tomato sauces
- Mexican dishes
It is an ideal pepper for adding character to dishes without overpowering the other flavors.
A simple and very popular recipe to enjoy the aroma of jalapeño.
Ingredients:
- 2 ripe avocados
- 1 tomato, diced
- ½ red onion, finely chopped
- 1 lime
- ½ teaspoon of green Jalapeño pepper flakes
- salt
- fresh cilantro (optional)
Preparation:
1. Mash the avocados in a bowl until you get a slightly creamy texture.
2. Add the tomato, onion, and lime juice.
3. Stir in the jalapeño flakes to add a spicy note.
4. Season with salt to taste and mix.
5. Add a little fresh cilantro before serving.
Serve this lightly spiced guacamole with tortillas, in tacos, or as a side dish with grilled meats.
Cooking tip: sprinkle a few jalapeño flakes on a pizza, fried eggs, or roasted vegetables to instantly add a spicy touch.
Hellicious
Versatile and easy to dose, dried Jalapeño allows you to add a balanced spicy note to many everyday recipes.
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Dried whole peppers, powder, fresh peppers, pepper seeds and pepper plants
Dried whole peppers, powder, fresh peppers, pepper seeds and pepper plants
Dried whole peppers, powder, fresh peppers, pepper seeds and pepper plants
Dried whole peppers, powder, fresh peppers, pepper seeds and pepper plants
FAQ of
Hot sauces
Le Pepper X, couronné piment le plus fort du monde par le livre Guinness des records. L'hybride américain Pepper X a battu le record du piment le plus fort au monde.
The Scoville scale is the unit of measurement for chili peppers. We have dedicated several articles on the Scoville scale, but we have also established a top 20 of hot sauces on the Scoville scale as well as a ranking of chili peppers on the Scoville scale to help you find your way around.
There are more than 2500 different chili peppers because varieties cross-pollinate very easily. The most commonly used varieties in sauces are: habanero pepper, chipotle pepper, jalapeno pepper, trinidad scorpion pepper, jolokia pepper, aji amarillo pepper, and of course the carolina reaper pepper.
A hot sauce is a preparation made with chili peppers and vinegar to which various other ingredients are added depending on the desired result (garlic, onion, curry, ginger, etc...) We have selected several hundred to help you find your favorite!
Absolument pas, les sauces piquantes ne contiennent que très peu de matière grasse, et pour la plupart pas du tout, il s'agit de purée de piment associée à du vinaigre (le conservateur) et des épices.
