Green and red chillies are popular spices used in various cuisines worldwide, prized for their distinct flavor and heat. Green chillies are harvested before they ripen and have a fresh, sharp, and slightly tangy taste. They are commonly used in salads, curries, and as a garnish, offering a vibrant, spicy kick. Red chillies, on the other hand, are fully ripened green chillies that have dried or been processed into powder. They have a more intense heat and a deeper, smoky flavor. Both types of chillies are packed with capsaicin, which contributes to their spiciness and various health benefits, including boosting metabolism and promoting digestion. They are available in fresh, dried, or powdered forms and are widely used in cooking, pickling, and even for medicinal purposes