Green chillies are a common vegetable used in Indian kitchens for their spicy taste. Green chillies are scientifically known as Capsicum frutescens. The spiciness of green chillies comes from a chemical called capsaicin.
They are slightly elongated, green, crunchy and mildly spicy. Capsaicin is the component that lends them their spice, which also has antibacterial properties and helps release endorphins. They do not contain as much capsaicin as chillis and so are less spicy.
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