mirchi fry recipe | stuffed green chilli fry | bharwan mirchi fry recipe (2024)

FAQs

Which is better red chilli or green chilli? ›

Green chillies have higher water content and zero calories which makes them a healthy choice for those who are trying to shed some pounds. Green chillies are a rich source of beta–carotene, antioxidants and endorrphins while red chilies consumed in excess can cause internal inflammation which results in peptic ulcers.

Capsaicin, the pungent chemical that gives chillies their heat, varies greatly from plant to plant and even fruit to fruit. Green chillies are no less hot than red, in fact their pungency is about the same. What does differ is their sweetness, with green chillies offering a more bitter flavour profile.

Rich in minerals and vitamins, green chilli is packed with vitamin B9, vitamin B6, iron and sodium. Vitamin C in green chilli boosts your immune system, while vitamin B6 keeps your nervous system healthy and vitamin B9 is pivotal in cell and tissue growth.

Green chillies are scientifically known as Capsicum frutescens. The spiciness of green chillies comes from a chemical called capsaicin. Apart from providing a hot and spicy taste, capsaicin is responsible for numerous other health effects on the heart, stomach, and pain relief.

Capsaicin is the substance in chili peppers that makes them so hot, and the longer the chili pepper hangs on the plant the more capsaicin there is in the chili pepper. The more capsaicin, the hotter the chili pepper. And this means that of the same variety, red ones are hotter than green chili peppers.

Typically, red hot sauce is flavored with ripened red chilis and is typically a lot hotter than green. Red also typically has what many people describe as a more “earthy” taste, while green tends towards a “fresher” taste.

02/9High demand

With a surge in the popularity of spicy cuisine, green chillies have become a ubiquitous ingredient in many households. As a result, the demand for green chillies has outpaced supply, putting upward pressure on prices.

In India alone, you will come across several varieties of green chili peppers. Kashmiri chili, Guntur chili, Byadgi chili, Kanthari chili, Bhut Jolokia chili, etc. are popularly used in Indian cooking.

Hatch Green Chile and jalapenos have different heat levels, with the heat of a pepper typically measured in Scoville Heat Units (SHU). Jalapeno peppers generally range from 2,500 to 8,000 SHU. On the other hand, the heat of Hatch chiles can vary significantly depending on the specific variety.

Yes because green chilli is full of medicinal properties. If you include one green chilli in your diet daily, it controls blood pressure and blood sugar level, and its consumption also removes many other health-related problems.

Is green chili good for blood pressure? ›

TAKE CARE OF YOUR HEART.

Green chillies reduce the risk of heart attack and stroke, by lowering blood cholesterol and triglyceride levels. Blood pressure and heart rate can both be lowered by eating green chillies.

Capsaicin in green chilies can reduce pain and inflammation, making it useful in conditions like arthritis and migraines.

As for consumption, its overdose can lead to acne, itching, blisters, redness and rashes. Ulcers: Since green chilli is a spicy vegetable, it may cause mouth or stomach ulcers if consumed excessively. Harmful for Piles Patients: The active ingredient of green chilli is capsaicin.

Pop leftover chillies into a bag or plastic box and store in the top drawer of your freezer. They're fantastic finely grated directly from frozen, which creates a tasty, beautiful chilli dust that is great in cooking and marinades, or for sprinkling over pastas, salads, starters, antipasti, meat or fish dishes. Yum.

Green chillies play a significant role in maintaining eye health. Vitamin C helps protect the eyes from oxidative stress, which reduces the risk of age-related macular degeneration and cataracts. Beta-carotene converted to vitamin A in the body, is essential for maintaining good night vision and overall eye health.

Chile aficionados have strong preferences about their chile. They may insist only green chile belongs on eggs, while red is the best choice for beef dishes. It's really a matter of preference. If you can't decide, you can always choose Christmas-style: red and green chile on the same plate.

In talking with many pepper enthusiasts, we've found the Habanero to be universally considered to be one of the best tasting peppers. It's flesh holds up to and absorbs smoking well. The smoked hab is a key (secret) ingredient in our Chili cook-off entries.

The No. 1 chilli in India is Bhut Jolokia . It is the hottest chilli in the world and found in north-east india states like Assam, Manipur .