Fresh green chilies

Fresh green chilies are spicy fruits from various plants of the Capsicum genus, widely used in Latin American cuisine to add flavor, aroma, and a spicy touch to various dishes. Their green color indicates they are in an early stage of ripening, which makes them crispier with a fresh and intense flavor.

The origin of chilies dates back to Mesoamerica, where they have been cultivated and consumed for thousands of years by civilizations such as the Aztecs and Mayans. Today, they are fundamental ingredients in the gastronomy of countries like Mexico, Guatemala, Colombia, Peru, and other Latin American nations.

Regarding their properties, fresh green chilies provide vitamin C, vitamin A, antioxidants, and capsaicin, a bioactive compound that gives them their characteristic spiciness and has anti-inflammatory and metabolism-stimulating benefits. Furthermore, they help enhance the flavor of preparations without adding many calories.

In different regions of Hispanic America, fresh green chilies are known by various synonyms, which include: green ají (especially in Andean countries like Peru and Ecuador), spicy green pepper, jalapeño pepper (when referring to one of the most well-known varieties), and simply chili or ají in general contexts.