These are fresh Green Chillies (Capsicum annuum), a staple vegetable and spice in many global cuisines, particularly in India, Thailand, and Mexico. They are known for their bright green color, elongated shape, and characteristic pungent, fiery heat which comes from the chemical compound capsaicin. They are used either whole, chopped, slit, or ground into a paste to flavor and heat food.
Key Features
- Pungency/Heat: Their primary feature is their level of spiciness, which can vary significantly depending on the variety, but they are generally used to add heat to a dish.
- Fresh Flavor: Impart a fresh, sharp, and slightly herbaceous flavor distinct from dried or powdered chillies.
- Versatility: Used in a vast range of preparations, including curries, pickles, chutneys, stir-fries, and as a garnish.
- Nutritional Value: A good source of vitamins, particularly Vitamin C and Beta-Carotene.
