Green Chilli is light green in colour, elongated, tapering towards the tip, which is most popularly used in Indian dishes to enhance flavour. It can either be diced or fried to give a strong pungent and spicy flavour to the curries.
Green chillies get their fiery taste, tongue-burning punch, and eye-watering sensation from Capsaicin. All this does not make these pocket-sized spice bombs harmful in any way but highly beneficial. Capsaicin is a compound that packs in many potential health-giving properties. It is anti-inflammatory, lowers cholesterol, keeps oxidative stress in check, and is also a natural pain reliever.
The other very important nutrient found in abundance in green chillies is the antioxidant Vitamin C. It helps in boosting immunity, and keeping the eyes and skin healthy. Moving on to the other minerals that the chillies come with, includes Vitamin A, B6, E, K, iron, potassium, copper, and dietary fibre which generally aid in proper digestion, weight loss, and controlling blood sugar levels for diabetics. Surprisingly chillies are also a mood improver as they release endorphins, the feel-good hormones.
The water-rich chillies are a versatile ingredient and are used in quite a number of preparations world over. The flavour enhancer can be used generously to spice up any meal. Eat it raw, fried, roasted, pickled, or any which way you like but in moderation. Too much of it can cause severe stomach pain too.