The banana pepper (also known as the yellow wax pepper or banana chili) is a medium-sized member of the pepper family that has a mild, tangy taste. While typically bright yellow, it is possible for them to change to green, red, or orange as they ripen. It is often pickled, stuffed or used as a raw ingredient in foods. Its flavor is not very hot , and as is the case with most peppers, its hotness depends on the maturity of the pepper, with the most ripe being sweeter than younger ones. Banana peppers are also a good source of dietary fiber, vitamin A, potassium and a very good source of vitamin C. The mild heat associated with them makes it ideal for adding to lighter fare such as salads in order to make them feel more filling.
The jalapeño pepper, is a medium-sized chili pepper. A mature jalapeño fruit is 5–10 cm (2–4 in) long, and is commonly picked and consumed while still green, but occasionally it is allowed to fully ripen and turn crimson red. Originating in Mexico, the jalapeño grows as a bush about 60–120 cm (24–47 in) tall.
The growing period is 70–80 days. When mature, the plant stands 70–90 cm (28–35 in) long tall. Typically, a plant produces 25 to 35 pods. During a growing period, a plant will be picked multiple times. As the growing season ends, the peppers turn red. Jalapeños thrive in a number of soil types and temperatures, provided they have adequate water. Once picked, individual peppers may turn to red of their own accord. The peppers can be eaten green or red. Compared to other chillies, the jalapeño heat level varies from mild to hot depending on cultivation and preparation.
If fresh chili peppers come in contact with the skin, eyes, lips or other membranes, irritation can occur; some people who are particularly sensitive wear latex or vinyl gloves while handling peppers.
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