Green chillies are an essential spice in Indian and global cuisines, valued for their pungency, distinctive flavor, and rich nutrient profile. They are typically harvested immature before turning red, giving them their characteristic bright green color and fresh, sharp taste.

Key Product Points:

Varieties: India grows a wide range of green chillies for both domestic use and export. The most prominent include:

G4 (Eagle 151): Elongated (2.5–3.5cm), dark green, firm and glossy. Highly pungent, widely exported and favored for its shelf life (15–25 days) and versatility in fresh consumption, pickles, powders, and pastes.

Lavangi: Small, very hot, native to Maharashtra, mainly used in spice mixes and Kolhapuri dishes.

Jwala: Long, wrinkled, moderately hot, common in Gujarat and across India, used fresh or in pickles and chutneys.

Bhavnagri: Broad, tangy, less spicy, mainly used for stuffing, grilling, and in snacks.

Dalle Khursani: Small, round, fiery, grown in the Northeast, used for chutneys and traditional dishes.

Kanthari (Bird’s Eye): Short, tiny, sharply pungent, grown in Kerala, used for pickles and hot dishes.

Boriya: Small, round, very spicy, from Andhra Pradesh and Tamil Nadu.