Green Chilli Pepper

Green chillies are fruits of plants of genus ‘Capsicum’.There are many varieties differing mainly in the size, shape and pungency of fruits. Unripe fruits are green and color. On ripening they attain the red hue. The long and thin varieties are highly pungent and used as spice in preparation of hot and spicy foods.


The pungent principle in chillies is an alkaloid called capsaicin which retains its pungency in a dilution of one in a million parts of water. Commercial chili samples contain about 0.1 percent.

Chillies were introduced to India by Portuguese only about 400-500yeras ago. The spice is native of Latin America. Presently, India is the largest producer of chili followed by China and Pakistan. 25% of total chili export is from India. Within India, Andhra Pradesh is the largest producer of chili even though the spice is cultivated throughout the country.  Not to the surprise, India is also the largest consumer of chili.

Buying Tips:

  1. Fresh green chili has a bright green color.
  2. Fresh chillies have a turgidity in them.
  3. Dark green colored chillies are more pungent.
  4. Do not buy, if there is any discoloration or cracking of the skin.
  5. Wrinkle, dry look shows that the chillies are dehydrated.

Storage:

  1. Fresh chillies should always be stored in paper bags and refrigerated.
  2. Do not store chillies after chopping as a black color develops as the oxidation process going on.

Culinary Uses: Green chillies make an integral part of Indian cuisine. They are regularly used in Indian kitchen.

  1. There are various dishes made out of green chillies themselves such as stuffed chillies.
  2. Pickles are made out of green chillies.
  3. They are used in salads.
  4. It is an important ingredient of hot sauces and chutneys (Indian homemade sauces).
  5. Spicy snacks such as ‘bhelpuri’ – a spicy mixture of savories and ‘mirchi vada’ -a deep fried snack finds liberal use of green chillies.
  6. It is commonly used as a garnishing and seasoning in various curries and snacks.
  7. Thai cuisine has a chicken recipes which uses lots of green chillies.
  8. Many Mexican sauces have green chili as one of the important ingredients.

Medicinal uses:

  1. Green chili helps in digestion as it stimulates the taste buds which cause an increase in the flow of salivary amylase.
  2. The alkaloid ‘capsicin’ present in the chillies is said to be anti- diabetic, anti- carcinogenic.
  3. They are said to be effective pain killers.
  4. They have strong antioxidant properties.
  5. Some research says that chillies may help in reducing LDL levels.
  6. They are also believed to be good for lungs.
  7. Good for eyesight.

Home Remedies:

  1. De seed a green chill. Wear the hollow chili around the right thumb. Tie it with a piece of clean cloth.Do this 2 hours before the expected time of the fever. Repeat the process 2-3 times and it will prevent recurrence of the fever. Wear the chili till the time you can bear the burning sensation.

Dietary facts:

Pungency of the green chillies is retained in their small, white seeds. If pungency is not required, de- seed the chilly before use. They should not be consumed by patients of any kind of gastrointestinal disturbances.

Chillies are very rich in various vitamins such as ascorbic acid, carotenoids : both of these are strong antioxidants . They are also rich in B-group vitamins. They are also a good source of  minerals such as potassium, iron, magnesium and mangnese. The nutrition profile makes it a suitable spice for individuals with various kinds of degenerative diseases.. They are good in improving vision and giving a smooth complexion.

Nutrition Facts
Servings Size 75g
Calories 30
Total Fat 0.15g
Sodium 5mg
Potassium 255mg
Total Carbohydrate 7.10g
Dietary Fiber 1.1g
Sugars 3.82g
Protein 1.50g
Vitamin A 884 IU
Vitamin C 181.9g
Calcium 14g
Iron 0.90g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because it has not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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