Green chillies

Green chillies are a type of Capsicum annuum, a species in the family Solanaceae. They are commonly used in many cuisines around the world as a spice to add heat to dishes.

Description

Green chillies are the immature chillies that have not yet ripened to a red color. They are typically harvested when they are green and have a slightly bitter flavor compared to the sweet or smoky flavor of red chillies. The heat of green chillies varies depending on the variety, but they are generally considered to be moderately hot.

Cultivation

Green chillies are grown in a variety of climates, from tropical regions to cooler temperate areas. They require a well-drained soil and plenty of sunlight. The plants are usually started from seeds and transplanted into the garden once they have developed a few true leaves. Green chillies are harvested when they are still green, before they have had a chance to ripen and turn red.

Culinary uses

Green chillies are used in a variety of dishes around the world. They are a key ingredient in many Mexican dishes, such as salsa verde and chiles rellenos. In Indian cuisine, green chillies are often used in curry dishes and chutney. They are also used in Thai cuisine, particularly in green curry.

Health benefits

Green chillies are rich in Vitamin C and Vitamin A, and also contain significant amounts of potassium and iron. They are also a good source of dietary fiber. The capsaicin in green chillies has been shown to have a variety of health benefits, including pain relief, reducing inflammation, and improving cardiovascular health.

See also

• Red chilli
• Capsaicin
• Scoville scale