Green chiles are the spiciest in the capsicum family. The brilliant green color is the first stage of the chilli’s ripening. It’s debatable whether green or red chillies are the hottest, but both have a lot of heat. Green chilies can be sliced or roasted and added to any recipe that calls for spiciness. Removing the seeds before slicing and boiling reduces the amount of spiciness in the finished product.
Green chillies are an essential component of our cuisine, and they are very delicious (if you like it hot!) either eaten raw or sprinkled on top of a meal to make it spicier! Green chillies are scientifically known as Capsicum frutescens. is a common household ingredient that may be stored for nearly a week.
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