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 chilies, also spelled as green chillies or green peppers in some regions, are the unripe fruits of chili pepper plants. They are typically harvested when they are still green, before they mature and turn red or yellow. Green chilies are widely used in cooking around the world and are known for their spicy and sometimes pungent flavor.
Green chilies are a versatile ingredient that adds both flavor and heat to a wide range of dishes. Whether you enjoy the mild heat of a poblano chili or the fiery intensity of a habanero, green chilies have a place in many culinary traditions and can be customized to suit your taste preferences.