The Following: Green Chilies

Green chilies are unripe varieties of the chili pepper plant (Capsicum annuum). They are typically harvested before they fully ripen and turn red. Green chilies are known for their range of heat levels, from mild to very spicy, and are used fresh, dried, or pickled.

Green chilies are primarily used as a flavoring agent to add heat and a distinct taste to foods. They are a staple ingredient in many cuisines, especially Mexican, Indian, and Thai. Manufacturers use them in salsas, sauces, dips, marinades, and prepared meals.

Green chilies 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 benefits according to some research, though evidence is mixed. International bodies like JECFA have evaluated capsaicinoids, but no specific numeric limits are set for green chilies themselves in food.