Organic Green Chili

Green chilies are varieties of the chili pepper plant (Capsicum annuum) picked before they fully ripen. They are typically smaller and have a milder flavor than their red counterparts. Green chilies are used fresh, dried, or roasted and are a staple in many cuisines worldwide.

Green chilies are primarily used to add a fresh, sometimes spicy, flavor to foods. They are common in Mexican, Tex-Mex, and other Latin American dishes. Manufacturers use them in salsas, sauces, marinades, chili, and as a seasoning for snacks and prepared meals.

Green chilies are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are a source of vitamins A and C, and capsaicin, the compound that gives chilies their heat. While generally safe, consuming very large amounts of spicy foods can sometimes cause digestive discomfort for some individuals. Regulatory bodies like EFSA have not set specific limits on the consumption of green chilies as a food ingredient.