Green Chili

Green chilies are unripe fruits of plants from the genus *Capsicum*. They are typically picked before they fully ripen and turn red. Green chilies are used fresh, dried, or powdered and add a spicy flavor to dishes.

Green chilies are primarily used as a flavoring agent to add heat and a distinct taste to foods. They are common in ethnic cuisines, particularly Mexican, Indian, and Thai dishes. Manufacturers use them in sauces, marinades, frozen meals, and spice blends.

Green chilies are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are a source of vitamins and antioxidants. The capsaicin in chilies is responsible for their heat and has been studied for various health effects, though evidence is mixed and often based on concentrated extracts rather than typical dietary intake. JECFA and EFSA have evaluated capsaicinoids, but no specific health claims are made for green chilies in typical food use.