And The Following: Green Chiles

Green chiles are a type of pepper, typically mild to moderately spicy, belonging to the species *Capsicum annuum*. They are harvested while still green and are often roasted or pickled before being used in food products. Green chiles add a distinct flavor and mild heat.

Manufacturers add green chiles to provide a characteristic flavor and mild spiciness to a variety of savory foods. They are commonly found in Mexican and Tex-Mex dishes, including salsas, dips, sauces, chilis, and seasoned meats. Their fresh, slightly pungent taste enhances the overall flavor profile of these foods.

Green chiles are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are a source of vitamins A and C, and capsaicin, the compound that gives peppers their heat, has been studied for various potential health effects. However, at typical dietary intakes, they are not associated with adverse health effects. Regulatory bodies like EFSA have not specifically evaluated green chiles as a distinct food additive, as they are considered a whole food ingredient.