Green Chili

A spice without which South Asian cuisine would be incomplete, the most common variety of chilli used apart from red is the green. These are used with or without the stalks, whole or chopped, with seeds or deseeded. They are used fresh, dried, powdered, pickled or in sauces. Though not used in excess just a touch of green chilli is enough to make the dish spicy.

Available in

  • Fresh
  • Bottled
  • Dehydrated
  • Pre Cooked (Pickle)