Green Chili Pepper

Green chili peppers are immature fruits of various species within the Capsicum genus. They are harvested before they fully ripen and turn red, retaining a firmer texture and a more vegetal, sometimes grassy flavor. Different varieties offer a range of heat levels, from mild to intensely spicy.

Green chili peppers are used as a vegetable and a spice to add heat and distinct flavor to foods. They are commonly found in Mexican, Asian, and other ethnic cuisines, appearing in sauces, salsas, marinades, spice blends, and prepared meals. Their fresh, pungent taste can brighten dishes and add complexity.

Green chili peppers are a natural food ingredient and are not subject to FDA additive regulations. They are a source of vitamins, particularly Vitamin C, and contain capsaicin, the compound responsible for their heat. Some research suggests capsaicin may have anti-inflammatory properties and could play a role in metabolism, though more studies are needed. JECFA has evaluated capsaicinoids, the compounds that give chili peppers their heat, and established an acceptable daily intake.