no: green chilli's
Green chillies are rich in vitamin C, providing substantial amounts per serving, along with capsaicin which has anti-inflammatory properties and may boost metabolism. They are low in calories and contain beneficial phytonutrients and antioxidants.
About
Green chillies are the unripe fruit of Capsicum annuum and related Capsicum species, harvested before they reach their mature red, yellow, or orange stage. Botanically classified as berries, they originate from Mesoamerica and are now cultivated worldwide in tropical and subtropical climates. Green chillies exhibit a range of heat levels depending on variety, from mild jalapeños to intensely hot Thai bird's eye chillies, with fresh, grassy, and slightly vegetal flavor notes that complement rather than overwhelm dishes.
The pungency of green chillies derives from capsaicinoid compounds, primarily capsaicin, concentrated in the placental tissue surrounding seeds. Varieties like the Indian green chilli (used extensively in South Asian cuisine), Thai green chilli, serrano, and jalapeño represent some of the most commonly cultivated types, each with distinct flavor profiles and Scoville heat ratings.
Culinary Uses
Green chillies serve as foundational ingredients across Asian, Latin American, and African cuisines. In Indian cooking, they are minced into curries, pastes, and chutneys, or used whole as garnish and in pickle preparations. Southeast Asian cuisines employ them in curries (Thai green curry), stir-fries, and fresh preparations like som tam and Vietnamese dipping sauces. Mexican cuisine features them in salsas, rajas, and chile relleno dishes. Green chillies are used both fresh and cooked; fresh applications preserve their bright, herbaceous quality, while cooking mellows heat and develops deeper flavors. They pair effectively with garlic, ginger, lime, and coconut, and can be roasted, fried, pickled, or dried.