The spicier varieties of the capsicum family are called [(green chilies)https://anadey.com.au/search?query=green%20chilies]. The first stage of the chilli's ripening process is represented by its vivid green colour. Though the difference in spiciness between red and green chilies is often disputed, both have a lot of heat. Any recipe that calls for spice can benefit from the addition of sliced or roasted green chilies. Eliminating the seeds before chopping and cooking will lessen the heat in the finished dish.