Fresh Green Chili

Fresh green chilies are the unripe fruits of plants from the genus Capsicum. They are botanically fruits but used culinarily as vegetables. They are harvested before they ripen to a red or yellow color and are known for their spicy flavor.

Fresh green chilies are used to add heat and flavor to a wide variety of dishes. They are commonly found in Mexican, Indian, Thai, and other Asian cuisines. In packaged foods, they are often used in frozen meals, appetizers, and snack items where a spicy kick is desired.

Fresh green chilies are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are a source of vitamins, particularly vitamin C, and contain capsaicin, the compound responsible for their heat. While generally safe, consuming large amounts can cause digestive upset in some individuals. Regulatory bodies like JECFA and EFSA have evaluated capsaicinoids, but specific evaluations for fresh green chilies as a whole ingredient are not typically highlighted.