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  • Fresh Green Chilli Spicy Flavor Cooking Vegetable - chilli - Buy Online at MOHAMED THAMEEMUL ANSARI

Fresh Green Chilli Spicy Flavor Cooking Vegetable

Green chilies are typically slender, elongated fruits with a thin, smooth skin and firm flesh, offering a spicy, slightly bitter, and tangy flavor, and they are a good source of vitamins C and A.


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This fresh green chilli is a kitchen essential for adding natural heat, aroma and vibrant flavor to your daily cooking routine. Slender and firm with smooth, glossy skin, it delivers a spicy, slightly bitter and tangy taste that enhances curries, dals, stir-fries, chutneys and snacks. Ideal for home cooks who enjoy bold yet balanced spice, it also provides a natural source of vitamins C and A to support everyday wellness and immunity. Use whole, slit, chopped or ground to season Indian, Asian and fusion recipes of all kinds. Carefully sourced and hygienically packed at C O T59 TK MARKET NEAR MARKET, these chillies bring consistent pungency, crunch and garden-fresh brightness straight to your kitchen.

Slender, firm pods with consistent spicy pungency
Rich natural source of vitamin C and vitamin A
Enhances curries, snacks, chutneys and marinades
Freshly packed to preserve flavor and crispness
Versatile for Indian, Asian and fusion recipes
Use whole, slit or chopped as needed

Rinse the green chilli thoroughly under clean running water. Pat dry with a clean cloth. Use whole, slit, chopped or finely sliced as required in recipes. Adjust quantity based on desired spice level. Store unwashed in a breathable bag in the refrigerator and use within a few days for best freshness.

Yes, green chilli is considered good for health when eaten in moderation. It is a natural source of vitamin C and vitamin A, which support immunity and eye health. Green chilli also adds flavor without extra calories, helping you enjoy spicier food while keeping dishes light and aromatic.

Green chilli is mainly used to add heat, flavor and aroma to cooking. It is added to tadka for dals and curries, chopped into sabzis, mixed into chutneys and raitas, or used in marinades. Depending on the recipe, you can use chilli whole, slit, crushed or finely chopped.

Excessive consumption of green chilli can cause irritation for some people. Common side effects include acidity, heartburn, stomach discomfort or a burning sensation in the mouth. Those with ulcers, gastritis or very sensitive digestion should limit chilli intake and pair it with cooling foods like curd or buttermilk.

For most healthy individuals, moderate amounts of green chilli are well tolerated and can even support digestion by stimulating saliva and gastric juices. However, for people with acidity, ulcers, GERD or sensitive stomachs, too much chilli may worsen symptoms, so it should be consumed carefully and in small quantities.

You can eat green chilli everyday in small, controlled amounts if you do not have digestive issues or sensitivity to spicy foods. Using a few chillies across meals for flavor is generally fine. Listen to your body, and reduce or avoid chilli if you experience acidity, burning or stomach discomfort.
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