Green Chillies

Green chilies are immature fruits of plants from the genus Capsicum. They are typically harvested before ripening to a red or yellow color. Green chilies are used fresh, dried, or pickled, and vary widely in heat and flavor.

Green chilies are primarily used to add heat and flavor to foods. They are a common ingredient in many cuisines worldwide, including Mexican, Indian, Thai, and Chinese dishes. Manufacturers use them in sauces, marinades, spice blends, and ready-to-eat meals.

Green chilies contain capsaicin, the compound responsible for their heat. Some research suggests capsaicin may have anti-inflammatory properties and could play a role in metabolism. However, evidence is mixed, and high intake can cause digestive upset in some individuals. The FDA considers green chilies to be Generally Recognized As Safe (GRAS) for their intended use as a food ingredient. International bodies like JECFA have also evaluated chili peppers.