Green Chillies

Green Chilli belongs to the variety of berry fruit of plants that can be grown both as rain fed and irrigated crop. It is a plant of tropical and sub-tropical region that can be grown in almost all types of soil. This condiment is the star of cooking that can spice up any bland meal. Fresh unripe and crisp chillies of different varieties are found in different shades of green – from olive to lime. There are a lot of culinary uses of green chillies for different styles of cooking. They provide heating effect to the body and can be used in any form in all courses of meal from chopped, crushed, sauced, hand pounded to the fried version.

This wonder food has a host of benefits too. Antioxident Vitamin C, iron , magnesium packed and high fiber rich green chilies with highest water content and zero calories help in lowering sugar levels, provides satiety after every meal and helps to tackle with anaemia which is a common problem of stressful life style. They are helpful in beating common cold and sinus infections, thus boosting the immune system and elevating mood. Capsaicin, found in green chillies helps in lowering the body temperature thus stimulating the cooling center of the brain.

Chillies are indispensible part of Indian cuisine, and India being the highest producer of chilli makes its different varieties available all across the world. The varieties of green chillies include ghost pepper of North Eastern states, Kashmiri chilli, Guntur chilli of Andhra, Jwalachilli of Gujrat, Kantharichilli of Kerala, Byadagichilli of Karntaka,  Mundu of Ramnad; Tamil Nadu, Dhani of Manipur, Tomato chilli and Madras puri of Andhra and Kholachilli of Goa.

Uses

Green Chillies are used in variety of dishes including but not limited to:

• Meat curry
• Biryani
• Vegetable curry
• Sambar
• Masala Dosa
• Pav Bhaji
• Dhokla
• Soup 

The above are just some examples. The list of dishes and food items are endless.