Green chillies are an essential ingredient in many cuisines around the world, as they add heat, as well as an intense depth of flavour. Green chillies are always fresh. As they ripen, they become red and then dried to make red chilli powder. 

Did you know? Capsaicin is the component in chillies that gives them the intense heat. To infuse your dish with the flavour of green chili, without adding too much heat, cut a slit at along the centre of the chili and add the whole pepper to the pot. After the dish is done cooking, remove the whole pepper. For those who prefer more heat and the full flavour, chop fresh chillies very finely and add to whatever you are cooking from curries, stews and enchiladas to egg dishes If you use it regularly, make green chilli paste to keep in the fridge or freeze in small portions, such as in an ice cube tray. 

Be mindful when chopping green chilies. The capsaicin can leave a burning sensation on your fingers. Definitely do not touch your face or eyes and be sure to wash your hands after chopping.