Chili (Green Chili Pepper)

The chili or chilli pepper is the fruit of plants from the genus Capsicum, widely used in many cuisines as a spice to add heat to dishes. All chili varieties have their own share of benefits but comparatively, green chilli benefits far outweigh red chilli health benefits. Green chillies are rich in vitamins A, B6 and C, antioxidants, calcium, zinc and iron.

Green chillies also exert a number of beneficial effects on the cardiovascular system. Specifically, it reduces the likelihood of developing atherosclerosis by reducing blood cholesterol and increasing fibrinolytic activity; Fibrinolytic activity refers to the ability to prevent formation of blood clots, which can lead to a heart attack or stroke.

Store green chillies in dark cool area as chillies loose their Vitamin C when exposed to heat, light and air. Chilies can be dried or preserved to prolong their shelf life; Whole pods can be dried and then crushed or ground into chili powder that is used as a spice or seasoning.