Green Chilli

Green chilli is a widely used spice and vegetable that adds heat, flavor, and nutritional value to a variety of cuisines, especially in Asia, Central and South America, and Africa. Belonging to the Capsicum annuum species, green chillies are the unripe fruits of the chilli plant and are harvested before they mature and turn red. They are known for their pungency, which comes from capsaicin, a bioactive compound responsible for the hot sensation and many of the chilli's health benefits. Green chillies are rich in vitamin C, vitamin A, vitamin B6, iron, potassium, and antioxidants, making them beneficial for boosting immunity, improving metabolism, and promoting skin and eye health. Capsaicin is also known for its anti-inflammatory, analgesic, and fat-burning properties, which contribute to pain relief and weight management. In culinary applications, green chillies are used fresh, fried, pickled, or ground into pastes to enhance the flavor and spice level of dishes. They vary in heat level depending on the variety, growing conditions, and maturity. Popular types include the Indian Jwala, Thai bird’s eye chilli, and Serrano. Green chillies should be stored in a cool, dry place or refrigerated to extend their shelf life. Due to their agricultural importance and demand in international markets, they are cultivated extensively in countries like India, China, Mexico, and Bangladesh. With their unique combination of spiciness, nutritional value, and therapeutic properties, green chillies hold a vital place in both kitchens and traditional health practices around the world.

• Improves Metabolism
• Rich in Antioxidants
• Aids Digestion
• Regulates Blood Sugar
• Anti-Inflammatory Properties
• Enhances Respiratory Health
• Mood Enhancer