Green chili peppers are immature fruits of the chili pepper, belonging to the Capsicum genus. Being unripe, they have a bright green color and a less sweet flavor compared to mature chili peppers

Description of raw materials used in production.

• The primary raw material for the production of green chili peppers is the chili pepper seed, from which the plants will grow and subsequently the fruits.

Step-by-step summary of its industrial production process.

• Chili pepper seeds are planted in well-drained and fertilized soils.
• The plants are watered and monitored for diseases and pests.
• Once the chili peppers have reached the desired size, but before they ripen and change color, they are harvested either manually or with machinery.

Green chili peppers have an elongated or round shape, depending on the variety, and a bright green color.

Commercial applications.

Green chili peppers are used in many cuisines around the world. They are utilized in sauces, salads, cooked dishes, and pickles. They are also dried or turned into powder for long-term storage.

Difference between Green bell peppers and green chili peppers

Green bell peppers and green chili peppers are both members of the Capsicum genus, but they have distinct differences in terms of flavor, heat, shape, and usage. Here's a comparison of the two:

Flavor and Heat:

Green Bell Peppers: These are sweet peppers with a mild, crisp flavor. They contain negligible amounts of capsaicin, the compound responsible for the spicy heat in chili peppers. As a result, green bell peppers are not spicy.

Green Chili Peppers: These can range from mild to very spicy, depending on the variety. The heat in chili peppers is due to the presence of capsaicin. Examples of green chili peppers include jalapeños, serranos, and poblano peppers.

Shape and Size:

Green Bell Peppers: They are larger, round or slightly elongated, and have a bell-like shape, which gives them their name.

Green Chili Peppers: These are typically more elongated and slender, although the exact shape can vary depending on the variety.

Usage:

Green Bell Peppers: Due to their mild flavor, they are commonly used in salads, stir-fries, stuffed pepper dishes, and many other recipes. They can be eaten raw or cooked.

Green Chili Peppers: They are often used to add heat and flavor to dishes. They can be used in salsas, sauces, curries, and many other spicy dishes. Depending on the dish and personal preference, they can be used raw, roasted, fried, or boiled.

Nutritional Content:

Both types of peppers are rich in vitamins, especially vitamin C. However, the capsaicin in chili peppers has been studied for various potential health benefits, including pain relief and metabolic boost.

Cultivation:

Both peppers can be grown in similar conditions, but the time to maturity and care might vary depending on the specific variety.

Color Varieties:

Green Bell Peppers: These are essentially unripe versions of red, yellow, or orange bell peppers. As they mature, they change color and become sweeter.

Green Chili Peppers: Some chili peppers remain green when fully ripe, while others might turn red, yellow, or even purple.

In summary, while both green bell peppers and green chili peppers belong to the same botanical family, they differ significantly in flavor, heat, appearance, and culinary usage.