Green Chilli

Green chili peppers are immature fruits of plants from the genus Capsicum. They are typically harvested before ripening to a red or yellow color, retaining their green hue and often a spicier flavor. Varieties range from mild to intensely hot, depending on the specific type of chili pepper.

Green chilies are used as a vegetable and a spice to add heat and flavor to a wide variety of dishes. They are common in Mexican, Indian, Thai, and other Asian cuisines, appearing in sauces, salsas, curries, stir-fries, and pickled products.

Green chilies are a source of vitamins, minerals, and capsaicin, the compound responsible for their heat. Capsaicin has been studied for potential effects on metabolism and pain relief. The FDA considers chili peppers and their extracts to be Generally Recognized As Safe (GRAS) for their intended use as flavoring. International bodies like JECFA have evaluated capsaicinoids, but no specific ADI was set.