green chilli as required
Green chillies are rich in vitamin C, capsaicin (a compound with potential anti-inflammatory properties), and various antioxidants. They are low in calories and provide dietary fiber.
About
Green chilli refers to unripe or immature chilli peppers (Capsicum species, primarily Capsicum annuum), harvested before they reach their red, yellow, or orange mature stage. Native to Mesoamerica and domesticated over 6,000 years ago, green chillies are now cultivated globally with regional varieties such as Indian green chillies (long and thin), Thai green chillies (small and fiery), and poblanos (mild and large). These peppers are characterized by their vibrant green color, firm texture, and grassy undertone combined with pungency that varies significantly by variety—from mildly sweet to intensely hot—due to the alkaloid capsaicin. The heat level in green chillies is typically measured on the Scoville scale, ranging from 0 to over 100,000 units depending on the cultivar.
Culinary Uses
Green chillies are fundamental in cuisines across Asia, Latin America, and Africa. In Indian cooking, they are used fresh in chutneys, curries, and as a garnish; in Thai cuisine, they appear in curries and stir-fries; in Mexican cooking, they feature in salsas, rajas, and stuffed preparations like chiles rellenos. They can be roasted, stuffed, fried, chopped raw into salsas and chutneys, or cooked into curries and stews. Their bright flavor bridges heat and freshness, making them suitable for both raw applications and long-cooked dishes. Pairing with lime, cilantro, garlic, and onion amplifies their aromatic qualities.