Green Chile Pepper

Green chile peppers are unripe varieties of the chili pepper plant, Capsicum annuum. They are grown worldwide, with major production in Mexico, China, and the United States. They are typically harvested before fully ripening to retain their firm texture and bright green color.

Green chile peppers are used to add a mild to moderate spicy flavor and color to foods. They are commonly found in Mexican and Southwestern cuisine, including dishes like enchiladas, salsas, and stews. Manufacturers use them in frozen meals, snacks, and sauces.

Green chile peppers are a natural food ingredient and are generally recognized as safe (GRAS) by the FDA when used as a food. They contain vitamins and antioxidants. International bodies like JECFA have evaluated capsaicinoids, the compounds responsible for heat, and have not set a numeric limit (ADI not specified). Evidence does not suggest adverse effects at typical dietary intake levels.