The pickled jalapeño slices are made by fermenting peppers selected by Fersan for their low bitterness and pit structure. The spicy flavor comes from capsaicin, with levels ranging from 2,500 to 10,000 units on the Scoville scale, which measures the intensity of heat. This scale is named after pharmacist Wilbur Scoville, its inventor. Unlike other chili peppers, the jalapeño offers a medium level of heat, which can vary depending on the season and preparation method.