Green chilies, also known as Capsicum frutescens, are a type of pepper that are part of the Solanaceae family. They are native to South and Central America, but are now widely cultivated in Africa, Asia, and the Mediterranean. Green chilies are known for their fiery flavor and are a staple ingredient in many Indian dishes, as well as Southeast Asian, Cajun, and Latin cuisines. They can be eaten raw or cooked, and are often chopped and mixed into margaritas for a tangy flavor.
Green chilies are spicy because of a compound called capsaicin, which also has other physiological effects on the heart, stomach, and pain relief. They are also low in calories and rich in antioxidants, vitamins, and trace elements. Some say that green chilies have many health benefits, including:
- Reducing the risk of chronic diseases
- Improving eyesight
- Enhancing digestion
- Supporting weight maintenance
- Being beneficial for diabetics, obese people, and heart patients
- Maintaining skin elasticity
- Uplifting mood
Green chilies pair well with many foods, including meats, seafood, green tomatoes, sweet peppers, red onions, garlic, fruits, and herbs.
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