Green chilli or chilli peppers are a vital part of every cuisine in the world and also an important ingredient used in human diet since at least 7500 BC. Archaelogical evidences show that in southwestern Ecuador chilli pepper was domesticated about 6000 year ago and is one of the first cultivated crops in Central and South Americas. Green chillies are fresh and then turn red when dried. In case of chillies like jalapeno, habanero or Serrano, they become red and are still used in the same form.

The green chillies in cooked or raw form give a fiery hot flavor. To reduce the fiery hot flavor the seeds and inner membranes could be removed which is effective at reducing the heat of the pod. Christopher Columbus was the first European to come across them (in the Caribbean), and called them “peppers” because they, like black and white pepper of the Piper genus known in Europe, have a spicy hot taste unlike other foodstuffs.