📝 Description (Detailed Description)

What is this product?

Green Chili (Capsicum annuum) is a vibrant, slender pepper known for its fresh heat, bold aroma, and zesty flavor that enhances countless dishes. It is a staple in Asian, Middle Eastern, and Latin American cuisines, bringing both spice and depth to curries, chutneys, pickles, and stir-fries. Rich in capsaicin—the compound responsible for its fiery kick—green chili not only awakens the taste buds but also offers metabolic and antioxidant benefits. Whether chopped, sliced, or blended into sauces, this spicy favorite adds a lively punch to every meal.

🌍 Origin of the product

Green chili originated in Central and South America but was introduced to Asia by Portuguese traders in the 15th century. Since then, it has become deeply rooted in Indian and Middle Eastern cuisines. Today, India is one of the world’s largest producers, cultivating high-quality chilies in states like Andhra Pradesh, Karnataka, Tamil Nadu, Rajasthan, and Madhya Pradesh. Locally grown Indian green chilies are known for their sharp flavor and aromatic heat.

🍽️ Nutrition Table (Per 100g)

Note: Nutrient values may slightly vary depending on chili variety and freshness.

👩‍🍳 Cooking Method (Healthy Recipes)

🥗 Recipe 1: Green Chili Pickle (Indian Style)

Ingredients: 100g green chilies (cut into small pieces), 1 tbsp mustard seeds, 1 tbsp lemon juice, 2 tbsp mustard oil, 1 tsp turmeric, salt to taste.

Method:

1. Heat mustard oil until smoking, then let it cool slightly.
2. Mix chopped chilies with turmeric, salt, and mustard seeds.
3. Add the warm oil and lemon juice, stir well, and store in a sterilized jar.
4. Let it rest for 2–3 days for best flavor. Keeps well refrigerated for weeks.

Why it’s healthy: Fermented and spiced naturally—packed with vitamin C and metabolism-boosting capsaicin.

🍲 Recipe 2: Green Chili–Garlic Stir Fry

Ingredients: 10–12 green chilies (slit), 5 garlic cloves (chopped), 1 tsp cumin seeds, 1 tbsp olive or mustard oil, pinch of salt.

Method:

1. Heat oil, add cumin seeds and garlic until fragrant.
2. Add the slit green chilies, sauté 3–4 minutes on low flame until tender.
3. Season lightly with salt and serve as a spicy side with dal and rice.

Why it’s healthy: Boosts immunity, enhances digestion, and adds antioxidants to your meal.

🧊 Storage Instructions

🏠 Room Temperature

• Store unwashed green chilies in a cool, dry place if using within a day or two.

❄️ Refrigeration

• Wrap in a paper towel and place in a perforated plastic or zip-lock bag in the refrigerator.
• Stays fresh for up to 10 days.

🥶 Freezing

• Wash, dry completely, and freeze whole or chopped in airtight containers.
• Use directly in cooking; flavor remains intact for up to 2 months.

🧺 Handling Tips

• Wear gloves when cutting large amounts to avoid irritation.
• Wash hands thoroughly after handling.
• To reduce heat, remove seeds before cooking.