Ingredient
Green-chilies
What is Green-chilies?
Green chilies are a type of pepper from the Capsicum family, known for their spicy flavor. They are typically harvested while still green, before fully ripening, and are widely used as a fresh or cooked ingredient in various cuisines around the world.
Green chilies are used to add heat and flavor to dishes and are rich in vitamins A and C, as well as capsaicin, the compound responsible for their spiciness. While capsaicin has been studied for potential health benefits such as boosting metabolism, the consumption of green chilies may vary depending on individual tolerance to spice.
When green chilies appear on a label, they typically contribute to the spiciness and flavor profile of the product. Freshness and its preparation method might affect the intensity of its heat.
Commonly found in: soups, salsas, curries, stews, sauces
What to watch
- Excessive consumption may lead to digestive discomfort in some people.
Benefits
- Rich in vitamins A and C, which are antioxidants.
- Contains capsaicin, which can enhance metabolism.
The FDA considers green chilies safe for consumption with no restrictions.
While some studies suggest benefits from capsaicin, evidence regarding its overall health impact is mixed.
Green chilies are plant-based and suitable for vegan diets.
Sources: Capsaicin and Its Effects on Health
Scout's take
Green chilies add spice and flavor, providing some vitamins but are neutral overall in terms of health impact.
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