A ripe jalapeño is 2–3½ inches (5–9 cm) long and is commonly picked and sold when still green. It is a cultivar of the species Capsicum annuum originating in Mexico. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, jalapeños start to turn red. The peppers can be eaten green or red. Jalapeños have 2,500 – 8,000 Scoville heat units. Compared to other chilis, the jalapeño has a heat level that varies from mild to hot depending on cultivation and preparation.