The jalapeño is a small to medium-sized chile pepper that is prized for the hot, burning sensation that it produces in the mouth when eaten. It is a cultivar of the species Capsicum annuum. In comparison with other chile peppers, it has a heat level that varies from mild to hot depending on how it was grown and how it was prepared. Most sources agree that the heat, due to capsaicin and related compounds, is concentrated in the seeds and the veins—deseeding and deveining can reduce the heat imparted to a recipe that includes jalapeños. They also have a distinct acidic taste too. The jalapeño rates between 2,500 and 8,000 Scoville units in heat. They are named after Jalapa, the capital of Veracruz.