Fresh green chilies are a vibrant, slender vegetable known for their sharp, spicy flavor, commonly used to add heat to a wide range of dishes. They are harvested while still unripe, giving them a distinct, zesty heat that is milder than their dried red counterparts. Widely used in Indian, Southeast Asian, and Mexican cuisines, fresh green chilies are often chopped, sliced, or used whole in curries, sauces, salsas, and stir-fries. Besides adding a fiery kick to meals, green chilies are rich in vitamins A, C, and K, along with capsaicin, which is known for its metabolism-boosting and anti-inflammatory properties.