Description
Green chilli peppers come in a wide range of sizes and shapes, from slightly curved to straight, and each kind might have a distinct level of spiciness.
Use
The finest cooking methods for green chilli peppers include grilling, stir-frying, roasting, sautéing, frying, and boiling. Diced green chilli peppers can be used in salads, salsas, relishes, dips, and hot sauces when they are still fresh.
Nutrition
Potassium, calcium, and the vitamins A, C, B, and E are all abundant in green chilli peppers. Additionally, capsaicin, a substance that causes the brain to perceive heat or spice, is present in peppers. Although the green pepper has slightly less capsaicin than the fully mature red pepper, capsaicin has been found to have anti-inflammatory and circulatory-stimulating qualities.
Cultivation
Warm, humid climates are ideal for the growth of chillies. The range between 22 and 25 °C is optimal for developing green chilly.
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