Green chillies are a valuable source of Vitamin A, B, C, E and P, and minerals such as magnesium, iron, potassium, macronutrients and dietary fiber. It also contains a phytonutrient called capsaicin which prevents the growth of cancer cells in our body.
Green chilli, usually blended with ginger and garlic, is very popularly used as masala in Indian households. Savoury dishes find the most use of green chillies in curries, breads, meat dishes and stir fries. Tempering or tadka used in a variety of dishes is incomplete without green chillies.