Biting into a stuffed roasted jalapeño pepper with a glass of wine or beer, makes the cocktail hour even more enjoyable. Belonging to the capsicum annum species, jalapeño pepper originates from Xalapa, in Veracruz, Mexico. It is generally a medium sized chile pepper, and is usually consumed when green, but also when it becomes deep purple or red as it ripens. Depending on the cultivar and when and how it is harvested and processed, jalapeño pepper ranges in heat from mild to hot. When jalapeño is dried or smoked, and depending on the region, it assumes a different name, such as chipotle, tipico, moritamora or huachinango. It is a staple in Mexican and Tex Mex cooking and is prepared in a variety of ways-pickled, stuffed with meat, cheese or chicken and deep-fried, as topping for nachos and tacos, chopped for omelets, salsas, bean soups, and chilis, or made into jellies and jams. Jalapeño have been traditionally used by Mexicans for many ailments, and today, it is taken for its anti-inflammatory properties and to prevent growth of tumors.