The jalapeño (Nahuatl: xalapeño (pronounce /ˌhæləˈpiːnoʊ/ or /ˌhæləˈpeɪnjoʊ; Spanish pronunciation: [xalaˈpeɲo])) is a medium to large size chili pepper which is prized for the warm, burning sensation when eaten. Ripe, the jalapeño can be 2–3½ inches (5–9 cm) long and is commonly sold when still green. It is a cultivar of the species Capsicum annuum originating in Mexico. It is named after the town of Xalapa, Veracruz, where it was traditionally produced. 160 square kilometres are dedicated for the cultivation of jalapeño in Mexico alone; primarily in the Papaloapan river basin in the north of the state of Veracruz and in the Delicias, Chihuahua area. Jalapeño is also cultivated in smaller scale in Jalisco, Nayarit, Sonora, Sinaloa and Chiapas. The jalapeño is known by different names throughout Mexico. Jalapeños are also known as cuaresmeños, huachinangos and chiles gordos.