Green Chilli is the unripe fruit of a herbaceous plant from the Capsicum genus. The slender, elongated fruit tapers to a pointed tip and is typically green, with a smooth, glossy surface and occasional fine wrinkles. It measures 5 to 15 cm in length and has a sharp, pungent flavour due to capsaicin. The plant grows 60 to 120 cm tall and bears small white or purplish flowers, singly or in clusters. Green chillies are valued for both culinary seasoning and nutritional benefits.

Believed to be native to Central and South America, particularly Mexico and Bolivia, green chilli was introduced to India by Portuguese traders. Now an integral part of Indian cuisine, it is extensively cultivated in India, China, Mexico, Thailand, and Southeast Asia. The plant thrives in warm climates and is typically grown as a kharif crop in tropical and subtropical regions with good sunlight and well-drained soil.