Green chilli, derived from varieties of the species Capsicum annuum, is a widely used spice known for its sharp heat and fresh, pungent flavor. Common in many cuisines, especially across Asia, green chillies are often used raw, sautéed, or blended into sauces and chutneys to add spice and depth to dishes. They are rich in vitamins such as vitamin C and vitamin A, as well as antioxidants that support overall health. The heat in green chillies comes from a compound called Capsaicin, which is known to boost metabolism and may have pain-relieving properties. In addition to their culinary uses, green chillies are sometimes used in traditional remedies and are valued for their ability to enhance flavor without adding significant calories.