Green chilies are a type of pepper that is commonly used in many cuisines, particularly in Asian, Latin American, and Indian cooking. They are typically harvested before they reach full maturity, when they are still green and firm, and have a crunchy texture and a bright, vibrant green color. Green chilies have a spicy, pungent flavor that is often used to add heat and depth to dishes. They can range in intensity from mildly spicy to extremely hot, depending on the variety, with some popular types including jalapeño, serrano, and Thai chilies.

Green chilies are often used raw, sliced or chopped and added to dishes like salsas, salads, and sauces, or they can be cooked, sautéed or roasted to bring out their natural sweetness and add depth to dishes like stir-fries, curries, and soups. In addition to their culinary uses, green chilies are also rich in vitamins and antioxidants, making them a nutritious addition to many meals. With their versatility and intense flavor, green chilies are a staple ingredient in many kitchens around the world.