Green Chile

Green chiles are varieties of the chili pepper plant (Capsicum annuum) harvested before they are fully ripe. They are typically mild to moderately spicy and have a fresh, slightly grassy flavor. Common varieties include Anaheim, Poblano, and Jalapeño peppers, often used when green.

Green chiles are primarily used to add flavor and a mild to moderate level of heat to foods. They are a key ingredient in many Mexican and Southwestern dishes, providing a distinct taste and aroma. Manufacturers use them in salsas, dips, frozen appetizers, and prepared meals.

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 contain capsaicin, the compound responsible for their heat. While capsaicin has been studied for various health effects, evidence is mixed and research is ongoing. Regulatory bodies like JECFA and EFSA have evaluated capsaicinoids, but have not set specific limits for green chiles as a food ingredient.