Capsicum Xalapense
Capsicum Xalapense, linguis vulgaribus Jalapeño, est grex cultivarietatum capsicorum speciei Capsico annuo attributarum. Fructus fumati chipotle nuncupantur. Capsicum Xalapense humore calidior est (Sco. 3,500-10,000). Ex urbe Mexicana Jalapa appellatur, sed sunt qui eandem esse atque varietas cuius Azteci Navatlace fructus maturos milchilli, fructus siccatos pocchilli appellabant. In Mexico Civitatibusque Foederatis crebrius usitata est. Inter subvarietates videntur mora et morita.

Liquamina et salsae e capsicis Jalapeño tam crudis quam fumatis venundantur.

Notae

Bibliographia 

 Fontes antiquiores
 ante 1595 : 

 Eruditio
 Emilio Alvarez-Parilla et al., "Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers" in Journal of Agricultural and Food Chemistry vol. 59 (2011) pp. 163–173
 
 
 Deisy Hervert-Harnández et al., "Bioactive Compounds of Four Hot Pepper Varieties (Capsicum annuum L.), Antioxidant Capacity, and Intestinal Bioaccessibility" in Journal of Agricultural and Food Chemistry vol. 58 (2010) pp. 3399-3406 ("chipotle, morita")
 
 Alejandro Morón Ríos, José Armando Alayón Gamboa, "Productividad del cultivo de chile jalapeño (Capsicum anuum L.) con manejo orgánico o convencional en Calakmul, Campeche, México" in Avances en investigación agropecyaria vol. 18 (2014) pp. 35-40
 José de Jesús Ornelas-Paz et al., "Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers" in Food Chemistry vol. 119 (2010) pp. 1619–1625
 
 Francisco Higinio Ruiz-Espinoza et al., "Growth of four types of Capsicum spp. in substrates under a protected environment" in Revista de la Facultad de Agronomia vol. 38 (2021) pp. 902-912

 Praecepta culinaria
 2013 : Cinzia Trenchi, Enzo Monaco, Mario Dadomo, Peperoncino. Momenti di passione piccante (Mediolani: White Star, 2013. ISBN 9788854021280) pp. 88, 110, 154, 206 (fructus), 222 (fructus fumati)

Capsicum annuum
Cultivarietates