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Green chilli pepper

Green chilli peppers are unripe chilli peppers used fresh to add heat and vegetal flavor to sauces, curries, and other dishes.

Green chilli pepper — illustrative ingredient image

About Green chilli pepper

Green chilli pepper is a fresh chilli pepper that is green when used, commonly harvested before the colour change associated with later ripening or belonging to a variety that remains green. It is used whole, sliced, diced, or minced in sauces, curries, salsas, pickles, marinades, and other savoury dishes. The label overlaps heavily with “green chilli”.

Depending on variety, it has a crisp to yielding texture, a fresh vegetal aroma, and mild to intense heat. The skin is commonly smooth and green, surrounding pale flesh, seeds, and membranes. Without a variety, size, or regional specification, the exact pepper cannot be identified more narrowly.

Fresh peppers may be sold intact or cut. They can be sliced, diced, minced, ground, or cooked; ground or cooked forms are preparations rather than the whole ingredient. Preparation softens the flesh, while removing the stem, seeds, or membranes changes the retained portion and may change the eating experience.

Ingredient type
whole food

Forms & related ingredients

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Where green chilli pepper appears

3 linked foods

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Main dishes

Dips

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for green chilli pepper

Names and romanised forms to recognise on menus and labels.

English

green chilli pepper

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Green chilli pepper nutrition & diet

Green chilli pepper nutritional value

Chilli (chili), green, raw

Per 100 g of the edible portion in the stated food form.

Calories
43.3kcal
Protein
2.8g
Carbs
1.0g
Fat
0.3g

Reference values apply to the named food form, not every preparation, variety or brand. © Food Standards Australia New Zealand. AFCD Release 3, food F002896. Available carbohydrate excludes sugar alcohols; energy converted from kJ to kcal (÷4.184). Australian data may not be appropriate for use in other countries. There are limitations associated with food composition databases. Food composition data used in the database or databases may represent an average of the nutrient content of a particular sample of foods and ingredients, determined at a particular time. The nutrient composition of foods and ingredients can vary substantially between batches and brands because of a number of factors, including changes in season, processing practices and ingredient source, and methods of calculation. Data licensed under the FSANZ Data User Licence Agreement, based on CC BY-SA 3.0 AU: https://www.foodstandards.gov.au/science-data/monitoringnutrients/afcd/datauserlicenceagreement.

Portions & preparation

Use the fresh, edible pod portion, with stem removed; seeds and membranes may be retained or discarded according to heat preference. Raw, cooked, dried, salted, or oil-preserved forms differ in serving context, and accompanying oil, salt, or sauces can materially change the overall dish.

Compare the right form: Match references to fresh, unripe chilli pepper pods, raw or cooked, with stem excluded and seeds or membranes either retained or removed.

Diet considerations

This is a plant food from the chilli pepper plant. Compatibility changes when stuffed, battered, fried, pickled, or combined with dairy, meat, fish, or cereal-based sauces. Plain fresh pods generally contribute little dish volume, while larger portions or preparations with starchy accompaniments alter carbohydrate patterns.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Australian Food Composition Database, Release 3, 2025 — Chilli (chili), green, raw ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .