The top benefits, nutritional values, Uses and storage of Green Chili

The top benefits, nutritional values, Uses and storage of Green Chili

Green chilli is an important part of Indian cuisine without its dishes would be incomplete. It is used in almost every savory dish. There are about 200 different species of chillies. Chili is mainly available in humid and dry areas. Also, there are mainly majorly three kinds of chilies available which are Black Pearl pepper, Bishop’s crown pepper, and black Hungarian pepper.  India is the largest consumer, producer, and exporter of the chilies in the world.

Green chilli contains capsaicin which produces a cooling effect in your body. It has zero calories and contains lots of vitamins and minerals.

Rich in antioxidants

Green chillies contains lots of antioxidants which prevents the formation of blood clot, reduces damaging effects of bacteria in our bodies. It also prevents cancer and reduces the risk of cardiovascular diseases.


Green chilies as we already know, helps with relieving the pain and also the swelling linked with appalling bone disorders like arthritis, osteoarthritis, and rheumatoid, etc.

Soothing effect on the Respiratory System

The Phytonutrients present in chilies relax the respiratory passage and also lowers the danger of lung cancer along with prevention of problems associated with lungs such as Asthma, Cough and cold.

Antibacterial properties

Its antibacterial properties keep us safe from infections such as colon infections athlete’s foot and herpes zoster.

Boosts the Immunity

Green chilies contain vital nutrients such as vitamins B6 and C which boosts the body’s immunity to handle the diseases.

Digestive Health

A significant benefit of consuming green chilies is that it is loaded with essential dietary fiber which helps in cleansing of the colon. Also, it aids in healthy bowel movements and prevents constipation.

Calcium Rich

Green chilies are the finest source of Calcium and help to keep our teeth and bones healthy and strong. Additionally, it repairs the tissues and contributes to create new blood cells.

Improves Vision

Vitamin A present in the green chilies is one of the essential nutrients, which are helpful in improving the vision and reduces the risk of cataracts and macular degeneration which happens with age.

Aids in Weight Loss

It is known that Green chilies have no calories and therefore increases the metabolism of the body and hence burning the excess fat from the body.

Helps Keeping the Skin Radiant and Young

The super antioxidant vitamin C facilitates the creation of vital collagen which keeps and maintains the firmness and the health of the skin. It acts as a barrier thereby, preventing damage. Phytonutrients also cure acne, rashes, pimples, blemishes, and wrinkles and the Vitamin E produces natural oils which are good for skin.

Improves Mood

The capsaicin present in Green chilies releases the “feel good” endorphins and act as an antidepressant which helps in keeping your mood positive.

Makes the hair healthy

Green chilies are known to make the hair healthy as it contains such natural silicon’s which not only improve the circulation of blood to the scalp but also to the hair follicles and protects the hair follicles by working as a growth stimulator. Also, the Vitamin C present in these chilies absorb iron and provides oxygen to hair thereby prevention of split ends and hair breakage.

Green chilli can be consumed at any time of day. It goes well with everything.

How to buy and store green chilli

Buy green chillies only that are fresh and are green in color. Store them in a refrigerator.

Uses of green chilli

Headache and Migraine

7 dried Red Chilies are put in about 150 Grams of heated Ghee and fried till the Chillies turn blackish. The Ghee is then separated from the Red Chilies and stored in a bottle. Thus, this Ghee can be used to lightly massage the forehead and the area around the ears to experience relief from

Scorpion Sting

3 pinches Red Chili powder is mixed with a few drops of water to prepare a thick paste. Thus, this paste, if applied over the body part affected by the scorpion sting, gives relief and is said to reduce and remove the poison.

Throat irritation

Put 10 Rose flowers in 1 cup of water and boil it over simmering flame for 2 minutes. Strain the solution and add about 3 pinches of Red Chili powder. Use this solution for gargling when it is comfortably warm to get rid of throat irritation.

Arthritic pain

To derive the analgesic benefits of chili, add 1 inch long fresh ginger and 1 teaspoon of Red Chili powder in 1/2 cup of warm sesame seed oil and mix it thoroughly. Rub this oil gently on the affected body parts to heal the pain. Moreover, when dealing with rheumatoid arthritis, you can prepare a home medicine by putting 10 grams of chili pepper powder in a mixture of 60 ml of water and 75 ml of whisky, vodka or brandy. The mixture can be stored in a bottle and used whenever necessary.


 To get rid of gas and flatulence, prepare a remedy by adding 1/2 teaspoon of Red Chili powder, a pinch of black salt and 1/2 teaspoon of cumin seed powder to 1 glass of warm water. Stir it thoroughly till the ingredients mixes evenly with the water. Consume it when the symptoms occur.


Heat up 175 ml of mustard oil and then put 125 gms of Red Chilli in it. Fry it until the chillies turn blackish. Remove the vessel, let it cool, strain the oil and store it in a bottle. So, apply this oil to the ring worm 2 to 3 times a day.

Put ten roses in cup of water and boil the solution. Strain it and add about three pinches of red chili powder. Use this solution for gargling when it is comfortably warm to get rid of throat irritation.

Sore throat

Also, imply gargling with a solution of water mixed with half a teaspoon of dried chili powder is helpful in treating sore throat.

Sinus infection

Consumption of red chilies and having soups containing hot chili peppers and chili powder helps heal sinus infection.


Nausea is to prepare a paste of one green chili, add half a teaspoon of camphor and two teaspoons of lime juice in it and consume a quarter teaspoon of this mixture. It may cause burning sensation. Thus, it is suggested to follow this procedure only in case of severe nausea or diarrhea.

Weight loss

Also, taking a glass of warm water mixed with a quarter teaspoon of cayenne pepper powder serves one of the best chili home remedies for losing weight naturally.


When dealing with a toothache, apply a mixture of clove oil and chili powder on the affected area. Besides, you can soak a cotton ball in some cayenne pepper oil and apply it.

Ways to use green chilli

Green chilli is mostly used in savory dishes like meat dishes, curries, and stir fry.

Season in which green chilli is available

Green chilli is available all year round.

How to make green chilli vegetable recipe


  • 200 grams Green Chillies
  • 1 tablespoon Cooking oil
  • 1 tablespoon Mustard seeds
  • 1/2 tablespoon Salt
  • 1/2 tablespoon Turmeric powder (Haldi)
  • 1/4 tablespoon Red chilli powder
  • 1/2 tablespoon Fennel Powder
  • 1/2 tablespoon Coriander Powder (Dhania)
  • 1 tablespoon Lemon juice
  • 1/2 teaspoon Sugar


  1. To begin making the Green Chilli Vegetable recipe, take green chillies and cut into small pieces.
  2. Heat oil in a heavy-bottomed pan and add mustard seeds. Once the mustard seeds start to crackle, add green chillies.
  3. Add turmeric powder, salt, chilli powder, fennel powder, coriander powder. So, mix it well and let it cook for 3 to 4 minutes.
  4. Once it is cooked, then add lime juice and sugar. Mix well and cook for another one minute.
  5. Serve Green Chilli Vegetable along with Panchmel Dal and Hot Phulkas for a simple and delicious weekday lunch or dinner.

How to make South Indian Green Chilli Pickle (Milagai Thokku)


1 tbsp sesame seeds

1 cup green chillies

7 to 8 curry leaves

1 pinch whole hing

3 to 4 tbsp Sesame seed oil

1 small ball tamarind

2 tbsp jaggery

Salt to taste

1 tsp mustard seeds


1. In a heated pan add in sesame seeds and roast them. Once lightly roasted, take them off the flame and keep aside.

2. In the same pan, add oil, hing, curry leaves, and chillies and sauté on a medium flame till chillies are well charred.

3. Remove and keep aside to cool.

4. In a blender,  combine the chilli mixture with toasted sesame, jaggery, salt and tamarind. Grind to a thick paste.

5. In a deep kadhai, heat remaining oil and crackle mustard seeds.

6. Add chilli paste and stir till the mixture is well cooked and thick.

7. Cool and transfer to a dry glass jar.

Side-Effects & Allergies of Green Chilli

If consumed in high quantities Green chilli can cause stomach and skin irritation.

Consuming extremely hot chilly can not only burn the mouth from the inside, but can also be very irritating when evacuated from the body. Also, ensure that you wash your hands after touching chilli food items or chilies and do not touch your nose, eyes, mouth, or any other sensitive body parts after you have handled chilies. The high amount of capsaicin is very toxic and can be very painful.

Fun facts about green chilli

  • Chili peppers are the fruits of Capsicum pepper plants, noted for their hot flavor.
  • Chile peppers are native to South and Central America.
  • Chili peppers were domesticated more than 6,000 years ago in Mexico, in the region that extends across southern Puebla and northern Oaxaca to southeastern Veracruz.
  • They were one of the first self-pollinating crops cultivated in Mexico, Central America, and parts of South America.
  • In early civilizations such as the Incas, Mayans, and Aztecs chilli peppers were used as currency.
  • Peru is considered the country with the highest cultivated chili peppers diversity because it is a center of diversification where varieties of all five domesticates were introduced, grown, and consumed in pre-Columbian times.
  • Bolivia is considered to be the country where the largest diversity of wild chili peppers is consumed.
  • Chili was brought to the rest of the world by Christopher Columbus who discovered America in 1493. Christopher had set from Spain to reach India to bring spices such as pepper back to his country. Christopher not only mistook America for India but also mistook chili as the black pepper. That is how the chili got the name ‘chile pepper.’ He took chile pepper back to Spain where it became a very famous spice.
  • Chili spread to the rest of the European countries. Also, chili became an indispensable spice in European cuisines.
  • In 1498, the Portuguese explorer Vasco-da-Gama reached Indian shores bringing with him the pungent spice.
  • Chili seeds were brought to North America for cultivation. In 1888, experiments began for cross-breeding of chili plants. Also, new breeds of chili plants were evolved. In 1906, a new variety of chili, Anaheim, was grown.


  • Today, there are more than 400 different varieties of chilies found all over the world.
  • Also, many of the most common chili peppers are cultivars of Capsicum annuum, including the cayenne, jalapeño, serrano, and Thai chili peppers.
  • Some of the hottest chili peppers include are cultivars of C. chinense, including the habanero, the Carolina Reaper, and the ghost chili pepper, or bhut jolokia, though tabasco is a cultivar of C.
  • The intensity of the “heat” of chili peppers is commonly reported in Scoville heat units (SHU).


  • According to the Guinness Book of World Records, the hottest chili pepper in the world is the Carolina Reaper, with a measure of 1,569,300 Scoville Heat Units (SHU), a measurement that quantifies spiciness via the concentration of capsaicinoids in the pepper. Thus, for reference, bell peppers have a SHU measure of 0, and Tabasco sauce measures in at around 2,500 SHU, making the Carolina Reaper very deserving of its name.
  • The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids.
  • Capsaicin is produced by the plant as a defense against mammalian predators and microbes, in particular a fusarium fungus carried by hemipteran insects that attack certain species of chili peppers, according to one study.
  • When peppers are consumed by mammals such as humans, capsaicin binds with pain receptors in the mouth and throat, potentially evoking pain via spinal relays to the brainstem and thalamus where heat and discomfort are perceived.
  • There are only 40 calories in 100 grams (3.5 ounces) of chili pepper.
  • Chili peppers can be eaten fresh or dried and are used to make chili powder and to flavor barbecue, hot curry, and other spicy sauces.
  • India is the world’s largest producer and exporter of chili with 25% of the world’s total production.
  • Chili Day is celebrated on the fourth Thursday in February on the grounds that hot food is most needed in a cold month.
  • While capsaicin may burn and irritate the flesh of mammals, birds are completely immune to its effects. As a result, birds are largely responsible for helping wild peppers spread by eating them and excreting the seeds.

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