Description
Green Chillies 100g
Product Description
Green Chilies / Green Arbol chile peppers are elongated and slender, averaging 5 to 8 centimeters in length and one centimeter in diameter, and have a slightly curved, cylindrical, and tapered shape with a woody green-brown stem. The bean-like pods are smooth, shiny, firm, and immature as indicated by their dark green skin. Underneath the surface, the thin flesh is crisp, aqueous, and pale green to white, encasing many small and round cream-colored seeds attached to nearly translucent white ribs. Green Chilies are crunchy and have a grassy, nutty, and smoky flavor with moderate to hot levels of spice.
Green Chilies, botanically classified as Capsicum annuum, are the young, immature pods of the famous spicy heirloom red pepper and are members of the Solanaceae or nightshade family. Also known as Chile de Arbol, Pico de Pajaro or “bird’s beak,” and Cola de Rata which means “rat’s tail,” Green Arbol chile peppers get their name from their woody stems and the tree-like bush that they grow on. The immature pods have a milder flavor than the mature red arbol chile peppers and tend to be found on the lower end of the pepper’s Scoville scale range of 15,000-30,000 SHU. Green Chilies are rare to find fresh in markets in comparison to its mature counterpart and are heavily used as a flavoring in Mexican, Asian, and Southeast Asian cuisine.
Nutrition Facts
For a Serving Size of 100 grams : Calories 40
| % DAILY VALUE* | |||||
|---|---|---|---|---|---|
| Total Fat | 0.2 g | 0% | |||
| Sodium | 7.1 mg | 0% | |||
| Potassium | 125 mg | 3% | |||
| Carbohydrates | 9.6 g | 3% | |||
| Fiber | 1.5 g | 6% | |||
| Sugar | 5.1 g | ||||
| Protein | 2 g | ||||
| Vitamin A | 24.4% | ||||
| Vitamin C | 404.4% | ||||
| Calcium | 1.4% | ||||
| Iron | 6.7% |
Applications
Green Chilies are primarily used raw as a bright, grassy, and less spicy pepper than its mature counterpart in sauces, salads, and cooked dishes. The peppers are an iconic ingredient in Mexican cooking and can be chopped and crushed with tomatillos for chile verde, combined with other peppers for fresh salsas, or blended into hot sauces. The peppers are also popularly used in curries and are heavily used in Southeast Asian cuisine. In addition to fresh preparations, Green Arbol chile peppers can be stewed, sautéed, or stir-fried with other vegetables as a spicy, crunchy side dish, blended into soups or stews, or roasted and grilled whole as a garnish for meats or tacos. The peppers can also be battered and fried as an appetizer or are known for their ability to infuse flavor and spice into oils, sauces, juices, and cocktails. Green Arbol chile peppers pair well with mango, lime juice, tomatoes, tomatillos, garlic, onion, and mezcal. The peppers will keep up to one week when loosely stored whole and unwashed in a plastic bag in the refrigerator.
