Green chillies are small, pungent peppers that are widely used in cooking to add heat and spice to dishes. They belong to the Capsicum genus and are typically harvested before they ripen into red, with a sharp, fiery flavor. Green chillies vary in heat intensity, with some varieties being mild and others extremely hot. They are rich in vitamin C, antioxidants, and capsaicin, the compound responsible for their heat, which has anti-inflammatory and metabolism-boosting properties. Often used fresh, green chillies are added to curries, stir-fries, pickles, and salsas for a spicy kick. They can also be dried or pickled to preserve them for longer use. In addition to their culinary uses, green chillies are known to aid digestion and improve circulation. They are commonly grown in tropical and subtropical climates and are a staple in many cuisines, including Indian, Thai, and Mexican. Despite their heat, they are a low-calorie food and provide essential nutrients. Green chillies should be handled carefully to avoid irritation to the skin and eyes.