Green Chilli (fresh)
Capsicum annum · Also known as haree mirch
Green chilli, or haree mirch, is a staple fresh condiment in Indian kitchens, prized for adding sharp heat and vibrant colour to everyday meals. It forms the backbone of countless tempering (tadka) routines, chutneys, and curries.
Nutrition per 100 g
Mean values ± IFCT published SD (edible portion).
More macros
Classification
About Green Chilli (fresh)
What it is: Green chilli is the unripe fruit of the capsicum plant, harvested while still green and pungent. It is a fundamental fresh spice in Indian cooking, used raw, slit, chopped, or ground into pastes to infuse heat, aroma, and a bright kick into both vegetarian and non-vegetarian dishes.
Key Nutrients: Vitamin C, Vitamin A, Dietary Fibre, Capsaicin, Potassium
Health Benefits:
- Capsaicin content is traditionally associated with supporting a healthy metabolism and digestive fire.
- Contains antioxidants like Vitamin C that help support the body's natural immune function.
- May help promote healthy circulation by supporting normal blood vessel function.
- Often used in traditional remedies to help clear mild nasal congestion due to its pungent warmth.
- Dietary fibre present in fresh chillies supports regular digestion and gut health.
- May contribute to a feeling of fullness, supporting mindful eating habits.
Culinary Uses: Green chillies are used fresh, slit for tempering in dals and khichdi, chopped into poha and upma, ground into green chutneys, or stuffed and fried in regional snacks. They are an essential building block for street food, curries, and raitas across every regional Indian kitchen.
Caution: Direct contact with the active oils in green chillies can cause skin and eye irritation, so wash hands thoroughly after handling. Excess consumption may cause a burning sensation in the stomach or acid reflux for individuals with sensitive digestion.
Health Benefits
- Improves Digestion
- Anti Inflammatory
- Boosts Metabolism
- Boosts Immunity
Sourcing & Storage
Storage
Store fresh green chillies in the refrigerator after removing their green stems, as keeping the stems on accelerates rotting. Place them in a breathable cloth bag or a perforated plastic container lined with a dry paper towel to absorb excess moisture and keep them crisp for longer in the Indian climate.
Shelf Life
Fresh green chillies typically last for about 7 to 10 days when stored properly in the refrigerator. If frozen after chopping or blending into a paste, they can last for up to 2 to 3 months.
Check Before You Buy
When buying green chillies from the local market or kirana store, look for pods that are firm, glossy, and vibrant green with taut skin. Avoid chillies that are limp, wrinkled, shriveled, or showing signs of yellowing, black spots, and soft patches, as these indicate age and spoilage.
In Ayurveda
As per Ayurveda, Green Chilli fresh is pungent, heating and beneficial for Digestion. it stimulates Digestive fire (Agni) to enhance metabolism, helps in detoxification and clears congestion.
In Ayurveda, fresh green chillies are valued for their warming properties and ability to stimulate digestion. They enhance appetite and improve circulation, making them beneficial for overall health. However, they should be consumed in moderation, especially by those with a pitta constitution, to maintain balance.
