Green Chilis

Green chilis are immature fruits of the chili pepper plant, picked before they turn red. They are a type of pepper known for their spicy flavor, ranging from mild to very hot depending on the variety. They are grown worldwide and used fresh, dried, or pickled.

Green chilis are primarily used to add flavor and heat to foods. They are a popular ingredient in Mexican, Tex-Mex, and other cuisines. Manufacturers use them in a wide variety of products, including salsas, dips, sauces, frozen meals, and spice blends.

Green chilis are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They contain capsaicin, the compound responsible for their heat, which may have some health effects. Some research suggests capsaicin may aid metabolism or have anti-inflammatory properties, but more studies are needed. International bodies like JECFA and EFSA have evaluated capsaicinoids, but no specific health concerns are noted at typical dietary intake levels.