Green chili whole

Whole green chili is a fundamental ingredient in many Latin American cuisines, known for its fresh and slightly spicy flavor that adds a distinctive touch to a wide variety of recipes, from sauces to stews and baked dishes.

This chili is the immature version of the red chili, meaning it is harvested before it fully ripens, giving it a more herbaceous and less sweet flavor than its mature counterpart. Its origin lies in Mesoamerica, where it has been cultivated for centuries and is a staple in Mexican gastronomy, as well as in other Hispanic American countries.

Regarding its properties, the whole green chili is an excellent source of vitamin C, antioxidants, and capsaicin, a compound responsible for its spiciness that also provides digestive and anti-inflammatory benefits. Furthermore, it is low in calories, making it ideal for adding flavor without affecting one's diet.

Depending on the region, it may be known by different synonyms in Spanish within Hispanic America, such as ají verde (in countries like Colombia, Peru, and Venezuela), pimiento verde (although this term can refer to other types of less spicy peppers), or simply chili when the context is clear.

In cooking, the whole green chili is used fresh, roasted, or fried, and is ideal for preparing sauces, enchiladas, broths, and other dishes that require a spicy and aromatic touch.