Green Chillies: Your Spicy Health Allies

a pile of green beans

Spice up your taste buds and boost your well-being with the fiery goodness of green chillies!

These vibrant peppers not only add flavor to your dishes but also come with a range of health benefits.

In this article, we’ll explore the exciting world of green chillies, uncovering why they’re a must-have in your culinary adventures.

What Are Green Chillies?

close-up photography of green and red chili

Green chillies are those vibrant and sizzling chili peppers that add a delightful kick to your favorite dishes.

They come in various shapes, sizes, and spiciness levels, ranging from mild to fiery hot.

No matter your heat preference, green chillies are here to add that special flavor and excitement to your meals.

The Power of Nutrients

Despite their small size, green chillies are mighty when it comes to nutritional value.

They are low in calories and carbs while being rich in dietary fiber.

These fiery peppers are also packed with essential vitamins, such as vitamin C, vitamin A, and vitamin B6, as well as minerals like potassium and iron.

Types of Green Chillies Found Worldwide

red and yellow chili

Green chillies, with their vibrant color and fiery flavor, are a beloved ingredient in many cuisines around the world. While there are countless varieties of green chillies, each offering its unique taste and heat level, here are some popular types found worldwide:


Originating from Mexico, jalapeno peppers are a staple in Mexican and Tex-Mex dishes. They have a medium heat level, with a slightly smoky and earthy flavor. Jalapenos are commonly used in salsas, nachos, and stuffed pepper recipes.


Serrano peppers, also hailing from Mexico, are smaller and hotter than jalapenos. They have a bright, crisp flavor and a heat level ranging from medium to hot. Serrano peppers add a kick to dishes like pico de gallo, guacamole, and spicy Mexican sauces.

Thai Bird’s Eye

As the name suggests, Thai Bird’s Eye chillies are popular in Thai cuisine.

These small, slender peppers pack a punch with their intense heat.

They have a fruity and spicy flavor profile and are commonly used in Thai curries, stir-fries, and spicy dips.


Known for their fiery heat, habanero peppers originated in the Caribbean.

They have a distinct tropical fruitiness and a heat level ranging from hot to extremely hot. Habaneros are used to add intense heat and flavor to sauces, marinades, and spicy salsas.


Poblano peppers, native to Mexico, are mild and versatile.

They have a rich, earthy flavor with a hint of sweetness.

Poblanos are commonly used in Mexican dishes like chiles rellenos, mole sauces, and creamy soups.


Originating in New Mexico, Anaheim peppers have a mild to medium heat level.

They are often used in Southwestern and Mexican cuisines.

Anaheim peppers have a slightly sweet and smoky flavor and are great for stuffing, grilling, or roasting.


Cubanelle peppers, also known as Italian frying peppers, have a mild and sweet taste.

They are often used in Mediterranean and Italian cooking.

Cubanelles are perfect for sautéing, grilling, and adding a gentle heat to dishes like stuffed peppers and frittatas.

Scotch Bonnet

Popular in Caribbean cuisine, Scotch Bonnet peppers are known for their extreme heat and fruity flavor.

They have a distinctive shape, resembling a bonnet or a tam o’ shanter hat.

Scotch Bonnets are used in jerk sauces, hot pepper sauces, and traditional Caribbean dishes.


Cayenne peppers are widely used in many cuisines around the world.

They have a moderate to hot heat level and a slightly sweet and smoky flavor.

Cayenne peppers are often ground into a powder and used as a spice to add heat to various dishes.

These are just a few examples of the diverse range of green chillies found worldwide.

Each variety brings its unique flavor and heat to different culinary traditions, allowing for endless possibilities in creating delicious and spicy dishes.

Types of Green Chillies Found in India

India, known for its diverse and flavorful cuisine, boasts a wide variety of green chillies that add spice and zing to its traditional dishes.

These green chillies come in different shapes, sizes, and heat levels, and each has its own unique flavor profile.

Here are some popular types of green chillies found in India:

Bhut Jolokia

Also known as the Ghost Pepper, Bhut Jolokia is one of the hottest chillies in the world.

Originally from the northeastern region of India, it has a Scoville heat rating that can reach over one million units.

Bhut Jolokia is widely used in pickles, chutneys, and fiery hot sauces.

Naga Viper

Similar to the Bhut Jolokia, the Naga Viper is another extremely hot chilli pepper.

It was created in the United Kingdom but has its roots in India.

With a Scoville heat rating exceeding one million units, it is known for its intense heat and is often used in spicy Indian curries and sauces.

Kashmiri Mirch

Hailing from the beautiful region of Kashmir, Kashmiri Mirch is known for its vibrant red color.

Although not extremely hot, it adds a mild to medium level of heat to dishes. Kashmiri Mirch is often used in Kashmiri cuisine, giving dishes like Rogan Josh and Kashmiri pulao their distinctive red color.

Guntur Chilli

Grown in the Guntur region of Andhra Pradesh, Guntur Chilli is famous for its fiery heat and is an integral part of Andhra cuisine.

It has a Scoville heat rating ranging from 30,000 to 50,000 units. Guntur Chilli is used in traditional Andhra dishes like Gongura pachadi (sorrel leaves chutney) and spicy curries.

Sannam Chillies

Sannam Chillies, also known as Capsicum annuum var. longum, are grown in Andhra Pradesh and Telangana.

These medium-sized chillies have a moderate heat level and are commonly used in Indian cooking.

Sannam Chillies are often dried and ground into chilli powder, which is a staple spice in many Indian households.

Byadgi Chilli

Byadgi Chillies, primarily cultivated in the state of Karnataka, are known for their deep red color and mild to medium heat.

They have a unique flavor profile with a slight smokiness.

Byadgi Chillies are widely used in South Indian cuisine, especially in dishes like sambar and rasam.

Kanthari Chilli

Originating from Kerala, Kanthari Chilli is a small, round chilli with a high heat level.

It is also known as the Bird’s Eye Chilli of Kerala.

Kanthari Chilli adds a fiery kick to dishes like fish curries, chutneys, and pickles in Kerala cuisine.

Jwala Chillies

Jwala Chillies are commonly found in the state of Gujarat.

They have a medium heat level and are popularly used in Gujarati cuisine.

Jwala Chillies are often used in curries, chutneys, and as a key ingredient in the famous Gujarati snack, the sev tameta nu shaak (tomato curry with crispy gram flour noodles).

Bih Jolokia

The Bih Jolokia, or Bihar Bhut, is a variety of chilli found in the state of Bihar.

It is known for its high heat level and pungent flavor. Bih Jolokia is used in Bihari cuisine to add spiciness and flavor to dishes like litti chokha (roasted wheat balls with spiced mashed potatoes).

These are just a few examples of the diverse range of green chillies found in India.

Each variety adds its own distinct taste and heat level to the regional cuisines, making Indian cuisine a paradise for spice lovers.

Types of Chillies Found in Northeast India

Bhut Jolokia

Also known as the Ghost Pepper, Bhut Jolokia hails from the states of Assam, Nagaland, and Manipur.

It gained worldwide recognition for its exceptional heat, making it one of the hottest chillies in the world.

Bhut Jolokia adds intense spiciness to dishes and is often used in traditional Northeast Indian cuisine, such as in smoked or dried form in pickles, chutneys, and curries.

Naga King Chilli

Native to Nagaland, the Naga King Chilli is another extremely hot chilli variety.

It holds the Guinness World Record for being one of the hottest chillies in the world.

With its fiery heat and fruity undertones, Naga King Chilli is used to add intense spiciness to various dishes, sauces, and pickles.

Dalle Khursani

Dalle Khursani, grown in Sikkim and parts of Nepal, is a popular chilli variety in the region.

It is known for its vibrant red color and high heat level. Dalle Khursani is used in local delicacies like the popular Sikkimese dish called “Gundruk and Dalle” and adds a fiery punch to chutneys and curries.

Capsicum Chinese

Capsicum Chinese, also known as Manipuri chilli or Siroi Mirong, is cultivated in Manipur.

It is a small-sized chilli with a medium to high heat level.

Capsicum Chinese is a key ingredient in traditional Manipuri dishes, adding spice and flavor to stews, curries, and chutneys.

Axone Mirchi

Axone Mirchi, also called Akhuni Mirchi, is a unique chilli preparation from Nagaland.

It involves fermenting green chillies with akhuni, which is a local fermented soybean product.

fermentation process gives the chillies a distinct umami flavor and a medium heat level.

Axone Mirchi is commonly used in Naga cuisine to enhance the taste of various dishes.

Khorika Chilli

Khorika Chilli, also known as the Assamese Bhut Jolokia, is a less spicy version of the renowned Bhut Jolokia.

It is widely cultivated in Assam and has a milder heat profile compared to its hotter counterpart.

Khorika Chilli is often used in Assamese cuisine to add a moderate level of spiciness to dishes like curries, chutneys, and traditional pickles.


U-Morok, derived from the Capsicum chinense species, is a unique chilli variety found in Meghalaya.

It is typically smoked or dried, which imparts a distinct smoky flavor and medium heat.

U-Morok is commonly used in local Meghalayan dishes like Dohneiiong (pork curry) and Tungrymbai (fermented soybean paste) to add a flavorful punch.

These are just a few examples of the diverse chillies found in Northeast India.

Each variety brings its own distinct flavor and heat level to the rich and vibrant cuisine of the region, making it a paradise for spice enthusiasts

Health Benefits of Green Chillies

4.1 Supercharge Your Metabolism and Shed Pounds

Ready to rev up your metabolism and kickstart your weight loss journey?

Green chillies are your secret weapon! Thanks to a compound called capsaicin, these peppers can give your metabolism a boost, helping you burn more calories and shed those extra pounds.

4.2 A Treasure Trove of Vitamins and Minerals

Green chillies are like a nutritional goldmine.

They are bursting with vitamin C, which supercharges your immune system, aids collagen production, and improves iron absorption.

Moreover, these peppers provide vitamin A, which supports healthy eyesight and promotes cell growth.

4.3 Happy Tummy, Happy You

Say goodbye to digestive woes with green chillies on your side.

These magical peppers possess natural properties that stimulate the production of digestive enzymes, making your tummy happy and improving overall digestion.

Green chillies can also help relieve constipation and promote regular bowel movements.

4.4 Love Your Heart, Love Green Chillies

Your heart will thank you for embracing green chillies.

Research suggests that the capsaicin in these peppers may help lower blood pressure and reduce the risk of heart disease.

Additionally, the antioxidants found in green chillies contribute to a healthier cardiovascular system by reducing oxidative stress and inflammation.

4.5 Soothe Pain and Tame Inflammation

Green chillies aren’t just about spiciness; they can also be your natural pain relievers.

Thanks to capsaicin, these peppers can help alleviate joint pain, migraines, and muscle soreness.

Some capsaicin-based creams and ointments are even used to provide relief from arthritis pain and certain nerve-related conditions.

4.6 Strengthen Your Immunity

Boost your body’s defense system with the help of green chillies. Loaded with vitamin C, these peppers play a vital role in strengthening your immune system.

Vitamin C supports the production of white blood cells, which are essential for fighting off infections and keeping you healthy.

4.7 The Potential Anti-Cancer Warriors

While more research is needed, green chillies show promising potential in the fight against cancer.

Early studies indicate that capsaicin, found in these peppers, may possess anti-cancer properties by inducing cell death in certain cancer cells and inhibiting tumor growth.

Side Effects? Let’s Talk About Them

While green chillies offer an array of health benefits, it’s essential to be aware of potential side effects, especially if you have a sensitive stomach or certain medical conditions.

5.1 Tummy Troubles? Take It Easy

Consuming excessive amounts of green chillies can lead to tummy troubles, including stomach pain, cramps, and diarrhea.

Remember to enjoy them in moderation, especially if you have a sensitive stomach or a history of digestive issues.

5.2 A Little Spicy Sensation

That spicy sensation you feel when eating green chillies?

It’s a part of the experience! However, some people may find it uncomfortable. If the spiciness becomes overwhelming, consider opting for milder varieties or reducing your intake to suit your tolerance.

5.3 Allergic Reactions? Rare but Worth Knowing

Though rare, allergic reactions to green chillies can occur.

Symptoms may range from mild itching and skin rashes to more severe reactions, like difficulty breathing or anaphylaxis.

If you experience any allergic symptoms, seek immediate medical attention.

5.4 Gastric Ulcers and Green Chillies

If you have gastric ulcers, green chillies may aggravate them or worsen your symptoms.

The spiciness of chillies can irritate the stomach lining, leading to discomfort and potential complications.

It’s advisable to limit your consumption or avoid green chillies if you have a history of gastric ulcers.

5.5 Medication Interactions? Caution, Please

Capsaicin in green chillies can interact with certain medications, such as blood thinners and anticoagulants.

To ensure your safety, consult your healthcare provider before significantly increasing your green chilli intake, especially if you are taking such medications.

Table comparing the differences between green chillies and red chillies:

green chillired chilli
RipenessUnripeFully ripe
TasteFresh, crispHot, pungent
Heat LevelMild to hotHot to fiery
Nutritional ValueFewer vitamins and mineralsHigher in vitamins and minerals, particularly Vitamin C and Vitamin A
Capsaicin ContentLowerHigher
Culinary UseUsed in salsas, salads, stir-fries, and picklesUsed in curries, sauces, marinades, and spice blends
PopularityWidely used in various cuisinesPopular for adding spice and flavor in Indian, Mexican, and other spicy dishes

Please note that the heat level can vary depending on the variety of chilli, and individual taste preferences may also vary.

Nutritional value differences per 20g between green chillies and red chillies:

Nutritional ComponentsGreen Chilli (Per 20g)Red Chilli (Per 20g)
CaloriesApproximately 8Approximately 12
CarbohydratesLess than 1 gramLess than 1 gram
ProteinLess than 1 gramLess than 1 gram
FatLess than 1 gramLess than 1 gram
FiberLess than 1 gramLess than 1 gram
Vitamin CApproximately 87% of the daily recommended intakeApproximately 37% of the daily recommended intake
Vitamin AApproximately 3% of the daily recommended intakeApproximately 10% of the daily recommended intake
CapsaicinLower contentHigher content

Please note that these values are approximate and can vary depending on the specific variety and size of the chilli.

The values provided are based on an estimated weight of 20 grams for both green chillies and red chillies.


Green chillies are not only the heroes of flavor but also the champions of your health.

From boosting metabolism and aiding weight loss to providing essential vitamins and minerals, these spicy peppers have your well-being in mind.

Just remember to enjoy them in moderation and be mindful of potential side effects, particularly if you have certain medical conditions.

So go ahead, embrace the spiciness, and let green chillies be your fiery allies in the journey to a healthier you!







Frequently Asked Questions (FAQs)

  • Can green chillies help with weight loss? Absolutely! Green chillies can boost your metabolism and aid in weight loss, thanks to their capsaicin content.

  • Can green chillies cause stomach ulcers?
  • Green chillies may aggravate existing gastric ulcers or worsen symptoms if you have them. It’s best to limit your consumption if you have a history of gastric ulcers.

  • What can I use as an alternative to green chillies for spicing up my dishes?
  • If you’re looking for alternatives, you can try black pepper, cayenne pepper, or paprika to add some spice to your dishes.

  • Do green chillies have any impact on blood pressure?
  • Research suggests that green chillies may help lower blood pressure, but it’s important to consume them in moderation and consult with a healthcare professional if you have hypertension.

  • Are green chillies safe to consume during pregnancy?
  • Yes, green chillies are generally safe to consume during pregnancy in moderation.
  • However, it’s always a good idea to consult with your healthcare provider for personalized advice based on your specific circumstances.
  • Is chilli good for you?
  • Yes, chillies can be good for you. They are rich in vitamins A and C, as well as minerals like potassium and iron. Chillies also contain capsaicin, which has been associated with various health benefits such as pain relief, improved digestion, and potential metabolism-boosting effects. However, it’s important to consume them in moderation and consider individual tolerance levels.

  • Who brought chillies to India?
  • Chillies were introduced to India by Portuguese traders during the 15th and 16th centuries. They brought these fiery peppers from the Americas and introduced them to the Indian subcontinent.

  • Who ate the first chilli?
  • It is difficult to pinpoint who exactly ate the first chili, as chili peppers have been consumed for thousands of years. However, it is believed that indigenous people in the Americas, particularly in regions like Mexico and Central America, were among the first to cultivate and consume chili peppers.

  • In which state is chilli grown in India?
  • Chilli is grown in several states across India. Some of the major chilli-producing states include Andhra Pradesh, Telangana, Karnataka, Maharashtra, Tamil Nadu, Rajasthan, and West Bengal, among others.

  • Is India the largest producer of chilli?
  • Yes, India is one of the largest producers of chilli in the world. It consistently ranks among the top chili-producing countries globally.

  • Which is the No. 1 chilli in India?
  • The No. 1 chili in India can vary depending on the criteria used to determine it. However, some popular varieties of chili in India include the Guntur Sannam, Byadgi, Kashmiri, Naga Jolokia (also known as Bhut Jolokia or Ghost Pepper), and the Teja chili.

  • Which city is famous for chilli in India?
  • Guntur, located in the state of Andhra Pradesh, is renowned as a major hub for chili production in India. Guntur chillies, specifically the Guntur Sannam variety, are highly sought after for their spiciness and quality.

  • In which state is chilli famous?
  • Chillies are famous and extensively cultivated in several states in India. Andhra Pradesh and Telangana are particularly known for their production of various chili varieties. Other states like Karnataka, Maharashtra, Tamil Nadu, Rajasthan, and West Bengal also have a significant presence in chili cultivation.

  • Which state is King chilli?
  • The King Chilli, also known as Bhoot Jolokia or Ghost Pepper, is primarily associated with the northeastern states of India, particularly Assam, Nagaland, and Manipur.
  • It is considered one of the hottest chili peppers in the world.

  • Which country eats more chilli?
  • While it is challenging to determine which country eats the most chilli per capita, some countries known for their spicy cuisine and significant chili consumption include Mexico, India, Thailand, South Korea, and several countries in Southeast Asia and the Caribbean.

  • Which countries eat the most chilli?
  • Countries like Mexico, India, Thailand, China, South Korea, and various countries in Southeast Asia are known for their extensive consumption of chili in their cuisines.
  • However, it’s important to note that chili consumption can vary widely among individuals and regions within these countries.

  • What is the rank of India in chilli production?
  • As of my knowledge cutoff in September 2021, India consistently ranks among the top producers of chili in the world.
  • The exact rank may vary from year to year, but it is typically within the top five chili-producing countries globally.

  • Is Pakistani food spicy?
  • Pakistani cuisine is known for its flavorful and aromatic dishes, and it can be spicy depending on the region and individual preferences.
  • Some Pakistani dishes incorporate a variety of spices, including chili peppers, which can contribute to spiciness.
  • However, not all Pakistani food is extremely spicy, and the level of heat can be adjusted according to personal taste.

  • What is the number 1 chili?
  • The term “number 1 chili” can be subjective and may vary depending on different factors such as taste preferences, heat levels, and regional popularity.
  • There are numerous chili varieties available, each with its own distinct characteristics.
  • Some popular chili varieties include the Carolina Reaper, Trinidad Moruga Scorpion, Ghost Pepper, Habanero, Jalapeno, and Cayenne, among others.

Leave a Comment