Green Chillies

Green chilies are unripe peppers of the Capsicum annuum plant, widely used in cooking for their spicy heat and vibrant flavor. They are a staple in many global cuisines, especially in Indian, Mexican, Thai, and Middle Eastern cooking. Green chilies are harvested before they fully ripen, which gives them their characteristic green color and milder heat compared to their fully ripened red counterparts.

Appearance:
Green chilies are typically long and slender with a smooth, glossy skin. Their color ranges from light green to dark green, depending on their stage of ripeness. They are usually about 2 to 4 inches in length, though smaller and larger varieties exist. The flesh inside is firm, with small, white seeds that carry much of the chili’s heat.

Taste and Flavor:
The flavor of green chilies is bright, fresh, and spicy. They have a crisp, slightly bitter taste with a sharp, intense heat that builds as you eat. The level of spiciness can vary depending on the variety, but green chilies are generally less pungent than their red, fully-ripened counterparts. The heat can range from mild to very hot, adding a zesty, fiery kick to dishes.