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Green Chilli

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Green Chilli, scientifically known as Capsicum annuum, is a vital fresh vegetable and spice widely used in Indian and global cuisines. Harvested while immature, these long, slender, and tapered chilies range from 4 to 12 cm in length and 0.5 to 1.5 cm in diameter, exhibiting bright to dark green glossy skin. Renowned for their pungency with Scoville Heat Units (SHU) ranging from 15,000 to 100,000, they impart sharp, fresh aroma and heat to various dishes including curries, chutneys, pickles, and salads. Key varieties such as Jwala, G4, Teja, and Samba cater to different culinary heat preferences. Rich in Vitamin C, A, B6, E, capsaicin, antioxidants, potassium, and iron, Green Chillies offer multiple health benefits including boosting immunity, aiding digestion, and supporting cardiovascular health. For optimal freshness, they should be stored in ventilated, cool conditions and handled carefully to avoid damage and skin irritation. Packaging options range from retail packs of 100 g to bulk sizes of 10 kg, suitable for diverse business needs in food processing, hospitality, and retail sectors.

Key Features

Features Description
Scientific Name Capsicum annuum
Physical Characteristics Long, slender, tapered shape; Length: 4–12 cm; Diameter: 0.5–1.5 cm; Bright to dark green glossy skin
Spiciness (SHU) 15,000 to 100,000 Scoville Heat Units depending on variety
Popular Varieties Jwala (moderately hot), G4 (thick-skinned, less pungent), Teja (very pungent, dried), Samba (hybrid, uniform size)
Nutritional Highlights Rich in Vitamin C, Vitamin A, Vitamin B6, Vitamin E, capsaicin, antioxidants, potassium, iron
Health Benefits Improves digestion, boosts immunity, acts as pain reliever, supports heart health
Shelf Life 2–3 days at room temperature; 7–10 days refrigerated at 4–7°C
Packaging Options Perforated polybags, mesh bags, crates; Retail packs: 100 g to 1 kg; Bulk: 5 kg, 10 kg, customizable
Handling Instructions Avoid crushing, store in ventilated areas, use gloves to handle to prevent skin/eye irritation
Attributes Description
Category Fresh Vegetable / Spice
HSN Code 07096010
Color Bright to dark green (may turn red on ripening)
Texture Smooth and glossy skin
Caloric Value Approximately 40 kcal per 100 g
Water Content ~85%
Storage Temperature Room temperature 2-3 days; Refrigerated (4–7°C) for 7-10 days
Packaging Sizes 100 g, 250 g, 500 g, 1 kg (retail); 5 kg, 10 kg, or custom size (bulk)
Aroma Sharp, fresh, and spicy
Usage Flavor enhancer in curries, chutneys, pickles, salads, and dried spice preparations

*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.

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Popular varieties include Jwala (moderately hot), G4 (thick-skinned and less pungent), Teja (very pungent, typically used dried), and Samba (a hybrid variety with uniform size). These varieties cater to different culinary requirements.

At room temperature in a cool, dry place, Green Chillies last 2 to 3 days. When refrigerated between 4–7°C and stored in perforated bags, they can preserve freshness for up to 7 to 10 days.

Green Chillies are packed in perforated polybags, mesh bags, or crates, with retail options ranging from 100 g to 1 kg and bulk options available in 5 kg, 10 kg, or customized sizes to suit business needs.

Yes, it is recommended to avoid crushing or over-stacking to preserve quality, store in a ventilated place to prevent moisture build-up, and use gloves or wash hands after handling to avoid skin or eye irritation caused by capsaicin.

Green Chillies are rich in vitamins C, A, B6, E, capsaicin, antioxidants, potassium, and iron. These nutrients contribute to boosting immunity, improving metabolism, relieving pain, supporting heart health, and fighting oxidative stress.

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Brand: vahin global exports

Country Of Origin: India

Green Chilli
Scientific Name: Capsicum annuum
Category: Fresh Vegetable / Spice
HSN Code: 07096010

Product Summary:
Green Chilli is a commonly used spice vegetable in Indian and global cuisines, known for its pungency, heat, and distinctive aroma. These slender, elongated fruits are picked while immature and are used to enhance flavor, aroma, and heat in curries, chutneys, pickles, and salads. They belong to the Capsicum family and come in different varieties with varying spice levels.

Physical Specifications:
Shape: Long, slender, and tapered
Length: 4–12 cm
Diameter: 0.5–1.5 cm
Color: Bright to dark green (may turn red on ripening)
Texture: Smooth and glossy skin
Spiciness: 15,000 to 100,000 SHU (varies by variety)
Aroma: Sharp, fresh, and spicy

Popular Varieties:
Jwala – moderately hot, widely used in Indian cooking
G4 – thick-skinned, less pungent, popular for pickles
Teja – very pungent, often used dried
Samba – hybrid variety, uniform size

Nutritional & Health Benefits:
Water Content: ~85%
Calories: ~40 kcal per 100 g

Rich In:
Vitamin C and A (boosts immunity and vision)
Capsaicin (aids metabolism and pain relief)
Vitamin B6 and E (supports nervous system and skin)
Antioxidants (fight oxidative stress)
Minerals like Potassium and Iron

Health Benefits:
Improves digestion and metabolism
Relieves nasal congestion and promotes sinus health
Acts as a natural pain reliever and anti-inflammatory
Supports heart health and circulation
Boosts immunity and protects against infections

Storage & Handling:
Shelf Life:
Room Temperature: 2–3 days (cool and dry place)
Refrigerated (4–7°C): 7 to 10 days in perforated bags

Packaging Options:
Packed in perforated polybags, mesh bags, or crates
Retail Packs: 100 g, 250 g, 500 g, 1 kg
Bulk: 5 kg, 10 kg, or custom size

Handling Instructions:
Avoid crushing or over-stacking during transport
Store in a ventilated place to avoid moisture buildup
Use gloves or wash hands after handling to avoid skin/eye irritation

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Hyderabad , India

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