Are jalapenos getting less spicy? That’s a question I hear all the time from home cooks, gardeners, and even some skeptical chili lovers who swear their grocery store jalapenos just don’t have that kick anymore. So, are jalapenos getting less spicy? Yes, many jalapenos you buy today are indeed less spicy than … Read more
Jalapenos are fermented when they undergo a natural process where beneficial bacteria break down their natural sugars. This isn’t just a trendy kitchen experiment, it’s an age-old preservation method that transforms fresh jalapenos into a tangy, complex, and gut-friendly treat. If you’ve ever wondered whether those spicy peppers in your fridge can be … Read more
Jalapeños are not bad when they turn red, and in fact, they’re just riper, sweeter, and often more flavorful than their green counterparts. If you’ve ever spotted a red jalapeño in your garden or at the store, you might have wondered if those jalapeños are bad when they turn red or if something has … Read more
Jalapenos are dangerous for dogs because they contain capsaicin, a compound that can cause significant digestive distress and irritation in our canine companions. While a tiny lick might not send your pup to the emergency room, jalapenos are not a safe treat for dogs in any meaningful amount. If you’ve ever wondered, “are … Read more
Jalapeños are acidic, not alkaline, with a pH that typically falls between 4.8 and 6.0 depending on their ripeness and preparation. This means they sit on the acidic side of the pH scale, which runs from 0 (very acidic) to 14 (very alkaline), with 7 being perfectly neutral. If you’ve been wondering if jalapeños are … Read more
Jalapeños are acidic, but they sit on the milder end of the acidity scale compared to many other foods. Their pH level typically falls between 4.8 and 6.0, which means they’re acidic enough to add a tangy kick but not so acidic that they’ll wreck havoc on your stomach or your enamel. If … Read more