Green chili peppers, often simply referred to as green chilies, are a type of chili pepper harvested before ripening, while they are still green in color.

• Flavor and Spice Level: Green chilies have a fresh, grassy flavor with varying levels of spiciness. The heat of green chilies is measured on the Scoville scale, with milder varieties having a lower Scoville rating and hotter varieties having a higher rating. Some common green chili pepper varieties include jalapeño, serrano, Anaheim, poblano, and Thai green chilies.
• Culinary Uses: Green chili peppers are widely used in cooking to add flavor and heat to a variety of dishes. They can be chopped, sliced, minced, or pureed and added to salsas, sauces, marinades, stir-fries, curries, soups, stews, and chili con carne. Green chilies can also be stuffed, roasted, grilled, or pickled for different culinary applications.
• Nutrition: Green chili peppers are low in calories and fat but rich in vitamins, minerals, and antioxidants. They are an excellent source of vitamin C and vitamin A, as well as potassium, folate, and dietary fiber. The capsaicin compound found in green chilies is believed to have various health benefits, including pain relief, improved metabolism, and enhanced cardiovascular health.