Green peppers

Green chilies are spicy fruits from various plants of the Capsicum genus, widely used in Latin American cuisine to add flavor, aroma, and a characteristic touch of spiciness to a great variety of dishes. Their green color indicates that they are in an immature state, which generally gives them a fresher flavor and a variable level of spiciness depending on the variety.

The origin of green chilies dates back to Mesoamerica, especially in regions that today comprise Mexico and Central America, where they have been an essential ingredient since pre-Hispanic times. Currently, their cultivation extends throughout Latin America and the Caribbean, being fundamental in the cuisines of Mexico, Guatemala, Colombia, Venezuela, and other countries.

Among their properties, they stand out as an excellent source of vitamin C, antioxidants, and capsaicin, the compound responsible for their spiciness, which also provides health benefits such as stimulating metabolism and anti-inflammatory properties. They are also low in calories, making them ideal for seasoning without adding fats.

Regarding synonyms in different Latin American countries, green chilies may have different names depending on the region and variety. For example, in Mexico and Central America, they are usually simply called green chilies, although depending on the type, they may be named jalapeños, serranos, or spicy green peppers. In some South American countries, such as Venezuela or Colombia, they are also known as green ají or sweet green ají when the variety is less spicy.

In summary, green chilies are a versatile and essential ingredient in Latin American cuisine, perfect for sauces, stews, marinades, and side dishes that require a touch of freshness and spiciness.