Can you eat green chillies?

Can you eat green Chillies?

If you have grown your own chillies, it can happen that in autumn the plants are still full of green pods, but light and warmth are no longer sufficient for them to ripen. Many people then ask themselves whether they can also be eaten green.

Basically, all chilli varieties can be eaten when green and unripe. In addition, there are some chilli varieties that are traditionally harvested and used green. It is important to note that many varieties have a different taste when green and the heat also varies. Often they are really crunchy, sometimes they have a slight bitter or tart note, some are hotter, others milder than when ripe.werden auch grün gegessen?

Sweet peppers:
Green peppers taste somewhat more tart and "greener" than red or yellow ones. They are used in stir-fry dishes, in salads or on their own as a snack.

Anaheim chillies:
In Mexico they are also called "Chile verde del norte", i.e. "Green Chillies of the North" and are widespread in the north of the country and in the southwest of the USA. They are mild (but the heat can vary), prefer to be eaten green and are often used in chiles rellenos and other Mexican dishes such as pozole.

Chilaca chillies:
Mexican chilacas are long and narrow and their colour ranges from a rich green (similar to poblano chillies) to a dark, chocolate brown. When ripe and dried, they are called pasilla in Mexico.

Pimiento de Padron:
They originate from Spain (Galicia) and are very popular there as an appetiser and as tapas. But beware: they are actually mild, but individual pods can develop a surprising spiciness. For tapas, they are heated in olive oil until they blister and then seasoned with salt. Very tasty!

Poblano / Ancho:
Poblano chillies have a beautiful dark green colour, resemble elongated sweet peppers and are moderately hot.Poblanos are used in many ways throughout Mexico and are the most commonly used peppers for preparing chiles rellenos and chiles en nogada. When dried, the poblano is known as ancho chilli.

Jalapeño chillies:
Jalapeños are probably the best known Mexican green chillies. They are popular both in their green and in their ripe, red state. Green jalapeños are often hotter than ripe red ones.Jalapeños can be stuffed and served as an appetiser (e.g. in jalapeño poppers), but they are most commonly used as a condiment, either whole or sliced, fresh or pickled.Serrano chillies:Smaller and narrower than jalapeños, serrano chillies are usually very hot when green.They are often used in salsas and spicy dishes as a condiment rather than as the main ingredient in a dish.A typical dish with green serrano chillies is the Mexican breakfast machaca con huevos.

Serrano chillies:
Smaller and narrower than jalapeños, serrano chillies are usually very hot when green. They are often used in salsas and spicy dishes as a condiment rather than as the main ingredient in a dish. A typical dish with green serrano chillies is the Mexican breakfast machaca con huevos.

Thai chillies (prik, rawit):
Thai chillies are tiny and very hot.There are two main varieties of Thai chillies: prik kee noo suan, also known as "mouse chilli" because of their small size, and prik chee fah or red spur chilli.They are often harvested green and used in Thai cuisine for curries, sauces, marinades, pastes and chilli oil. They are served sliced and pickled in rice vinegar with almost every meal in Southeast Asia.

Raja Mirch:
These fresh green chillies are a staple in Indian cuisine. They are used to make dishes (e.g. biryani) spicier and tastier, as well as to make Indian-style chutney, curry paste, sauces and pickles. But beware, they are really very spicy!