Green peppers

Green chilies are fresh and spicy fruits that belong to the pepper family. They are widely used in Latin American cuisine to add flavor, aroma, and a characteristic spicy touch to a wide variety of dishes, from sauces and stews to marinades and soups.

Their origin dates back to Mesoamerica, where they were cultivated by indigenous civilizations long before European colonization. Today, green chilies are grown in various regions of Mexico, Central America, and South America, adapting to different climates and soils.

Their notable properties include their high content of vitamin C, antioxidants, and capsaicin, the compound responsible for the spiciness, which also has anti-inflammatory benefits and may help stimulate metabolism. Furthermore, green chilies add a fresh and vibrant flavor without overpowering the other ingredients in a recipe.

In Hispanic America, green chilies may have different names depending on the region, including aji verde in countries like Colombia and Peru, pimiento verde in some places to refer to less spicy varieties, or simply chile when the color is specified to differentiate it from red chili.