Green Chilli

Green chilli are a staple in many cuisines around the world, known for their bright, fresh flavor and notable heat. These fiery peppers are harvested before they fully ripen, giving them their distinctive green color and sharp, pungent taste. Varieties range from mild to extremely hot, depending on the specific type of chili and its Scoville rating.

Culinarily, green chilies add a zesty kick to dishes and are used in various forms, including fresh, dried, or pickled. They are integral to many dishes in Indian, Thai, Mexican, and Korean cuisines, enhancing everything from salsas and curries to stir-fries and soups. The heat of green chilies comes from capsaicin, a compound that not only provides their spicy kick but also has several health benefits.

Nutritionally, green chilies are a rich source of vitamins A and C, potassium, and antioxidants. They can boost metabolism, support immune function, and promote cardiovascular health. The capsaicin in green chilies is also known to aid in pain relief and may help with weight management by increasing calorie burn.

Despite their fiery nature, green chilies are an essential ingredient for adding depth and complexity to dishes, making them a favorite among spice enthusiasts and chefs alike.