Green chili ,A spice without which Indian cuisine would be incomplete, the most common variety of chilli used apart from red is the green. These are used with or without the stalks, whole or chopped, with seeds or deseeded. They are used fresh, dried, powdered, pickled or in sauces.
Though not used in excess just a touch of green chilli is enough to make the dish spicy. Green chilli usually blended with ginger and garlic, is very popularly used as masala in Indian household.
Nutritional Value of Green Chilli
The composition of macronutrients in a half cup serving of raw green chilly is about 30 calories, 7.1 grams of carbohydrates, 1.5 grams of protein, 1.1 gram of fiber and 0.15 grams of fat. It also contains vital vitamins and minerals such as Vitamin C and Vitamin A, potassium and iron which are extremely beneficial for men and women alike.
Savory dishes find the most use of green chilli in curries, breads, meat dishes and stir fries. Tempering or tadka used in a variety of dishes is incomplete without green chilli. A spice mix called green seasoning added to curries uses green chilli along with a tweaked salsa recipe.
Note: Always choose crisp, green, unwrinkled chilli. If you’re looking for only a hint of chilli, add deseeded. Be careful while using the seeds, they can cause a burning sensation if hands are not washed properly.
Green chilli come in varieties – short and long, mild to intensely hot. They are zero in calories and cholesterol. They are loaded with many vitamins and minerals. Containing an impressive list of plant derived chemical compounds that are known to have disease preventing and health promoting properties, green chillies should be added to your daily food.