Vegetable - Green Chillies

Green Chillies

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About the Vegetable :Chilli plant is a perennial small shrub with woody stem growing up to a meter height and bears white coloured flowers. The pods are very variable in size, shape, colour, and pungency. Depending on the cultivar type, they range from the mild, fleshy, Mexican bell peppers to the tiny, fiery, finger-like Chilli peppers, commonly grown in Indian subcontinent. Chilli peppers, despite their fiery “hotness” are one of very popular spices known for medicinal and health benefiting properties. The Chilli is actually a fruit pod from the plant belonging to the nightshade family of Solanaceae.Interiorly, each fruit features numerous tiny, white, or cream coloured, circular and flat seeds. The seeds are actually clinging around the central white-placenta.

Scientific / Binomial name : Capsicum annum

Popularly Known as :Chilli pepper, Hatch chilli, Chile pepper, Pachhi mirapakaya, Hasi menasinakayi

Usage :

• Green chillies are used in many forms for Cooking. It is used in the form of Paste,Dried Powder etc.
• Chopped peppers are being used in the preparation of chilli sauce, pizzas, rolls, and in variety of dishes using fish, meat and chicken in many Central American and European regions.
• Hot chillies used as a condiment in the preparation of soups, chilli sauce, spicy water, vinegar-spice mix, etc.

Culinary Used Areas :Fresh raw bell peppers and other sweet, mild variety peppers are being used as vegetables in cuisines in many parts of the world.The Chilli pepper features heavily in the cuisine of the Goan region of India, which was the site of a Portuguese colony (e.g., vindaloo, an Indian interpretation of a Portuguese dish). Chillii peppers journeyed from India,through Central Asia and Turkey, to Hungary, where they became the national spice in the form of paprika.