A spice without which Indian cuisine would be incomplete, the most common variety of chilli used apart from red is the green. These are used with or without the stalks, whole or chopped, with seeds or deseeded. They are used fresh, dried, powdered, pickled or in sauces. Though not used in excess just a touch of green chilli is enough to make the dish spicy. Green chilli usually blended with ginger and garlic, is very popularly used as masala in Indian household.
Green chillies are of more than 200 types and first originated in Mexico. Then on, it spread throughout the world and was used for both medicine and food. Initially they weren’t consumed in the diet. The Japanese used them in their socks to keep their feet warm instead of eating them. Farmers in Africa still use them to defend their crops against elephants. Spicy organic green chillies also help in burning calories by raising the core temperature of the body while they get digested. India is the largest consumer, producer and exporter of green chillies.
A spice without which Indian cuisine would be incomplete, the most common variety of chilli used apart from red is the green. These are used with or without the stalks, whole or chopped, with seeds or deseeded. They are used fresh, dried, powdered, pickled or in sauces.
Though not used in excess just a touch of green chilli is enough to make the dish spicy. Green chilli usually blended with ginger and garlic, is very popularly used as masala in Indian household.
Nutrition facts:
- 29 Kcal./cup
- Vitamin C (52.78%)
- Sodium (36.80%)
Iron (23.13%)
Vitamin B9 (18.75%)
Vitamin B6 (12.85%)
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