Green pepper

Green chili is a staple ingredient in Latin American cuisine, known for its spicy and fresh flavor that adds a special touch to a wide variety of dishes. It refers to chilies that are harvested in their immature stage, before turning red, and which can vary in type and level of spiciness depending on the region.

The origin of the green chili dates back to the Americas, having been cultivated since pre-Columbian times by civilizations such as the Aztecs and Mayans, who used it both in cooking and for medicinal purposes.

Among its properties, green chili is rich in vitamin C, antioxidants, and capsaicin, the compound responsible for its spiciness, which also helps to speed up metabolism and has anti-inflammatory effects. It is low in calories and helps enhance the flavor of dishes without the need to add fats or sugars.

Regarding synonyms in Spanish from Latin America, green chili may also be known as green ají in countries like Colombia and Venezuela, green pepper in some regions, and simply chili or ají when the context indicates it refers to the green variety. It is important to note that in Mexico and much of Central America the term green chili is the most common.

In cooking, green chili is used both fresh and cooked in sauces, stews, marinades, and adobos, providing a characteristic flavor and an adjustable level of spiciness depending on the amount used.