Long Green Chilli

Long Green Chilli

Enjoy the fresh aroma and savoury heat of Long Green Chilli, a smooth, slender green chilli suitable for everyday Asian cooking. Also searched as green chilli, green pepper, long green chilli, green chilli pepper, fresh green chilli, 青辣椒, 绿辣椒 or 青椒, this chilli is useful for stir-fries, sambal, curries, sauces, dipping condiments, noodle dishes, rice dishes and marinades.

Long green chilli is commonly chosen for its easy slicing, fresh chilli flavour and versatile kitchen use. It has a smooth elongated shape, a green savoury aroma and a heat level that may vary depending on variety, maturity and batch.

Origin: China.

Long Green Chilli Quick Facts

Taste and Texture

Long green chilli has a fresh green chilli aroma with a savoury, slightly grassy flavour. The heat level can vary from batch to batch, but it is generally chosen by customers who want visible chilli slices and fresh chilli character in cooked dishes.

The smooth skin and long shape make it easy to slice into rings, strips or angled pieces. It can be chopped raw into condiments, sautéed into stir-fries or blended into sambal and chilli sauces.

• Fresh long green chilli for everyday cooking
• Smooth, slender shape for easy slicing
• Fresh green chilli flavour and aroma
• Heat level may vary by batch and variety
• Good for stir-fries, curries and sambal
• Suitable for raw chopping or cooked sauces
• Useful for Asian home cooking and chilli condiments

Green Chilli, Green Pepper and Green Pepper in Chinese

Green chilli usually refers to a spicy fresh chilli pepper. Green pepper can be more confusing because in some English usage it may refer to green bell pepper / capsicum, while some customers may use it casually for green chilli.

For this product, the clearer name is Long Green Chilli. In Chinese, green chilli is more clearly written as 青辣椒 or 绿辣椒. 青椒 can mean green pepper, but it is often used for green capsicum / bell pepper in many contexts, so customers should check the product photo if they need spicy green chilli rather than sweet capsicum.

Long Green Chilli vs Green Capsicum

Long green chilli should not be confused with green capsicum or green bell pepper. Long green chilli is usually slender and spicy, while green capsicum is larger, blockier, sweeter and usually not spicy.

How to Use Long Green Chilli

Long green chilli is practical for both cooked dishes and fresh chilli condiments. Slice it thinner for stronger distribution of heat, or cut into larger pieces when you want visible chilli in a dish.

• Slice into rings for stir-fries and noodles
• Cut into strips for fried rice and vegetable dishes
• Blend into sambal or green chilli paste
• Chop into soy sauce or vinegar dipping sauces
• Add to curries, braised dishes and stews
• Use in marinades for seafood, chicken or meat
• Add to fried eggs, omelettes and rice bowls
• Cook with garlic, onion, ginger and shallots for a fragrant base

Good for Stir-Fries, Sambal and Curries

Long green chilli is especially useful for savoury home cooking because it adds both aroma and heat. It works well in garlic vegetable stir-fries, sambal-style dishes, seafood recipes, curry bases and noodle dishes.

• Green chilli sambal
• Green chilli with soy sauce dip
• Stir-fried vegetables with green chilli
• Seafood with chilli and garlic
• Chicken or beef stir-fry with chilli slices
• Green chilli curry paste
• Spicy fried rice or noodles

How to Control Chilli Heat

The spiciest parts of many chillies are often around the inner membrane and seeds. If you prefer less heat, slice the chilli open and remove some seeds and white inner membrane before cooking.

Use gloves if your skin is sensitive, and avoid touching your eyes after handling chilli. Wash hands, knife and chopping board well after preparation.

• Use more chilli for stronger heat
• Remove some seeds and membrane for milder flavour
• Slice thinly for stronger distribution in food
• Add whole or larger pieces for gentler flavour
• Cook longer to soften the sharp fresh chilli bite
• Use gloves if you are sensitive to chilli heat

How to Choose Long Green Chilli

Choose long green chillies that look firm, glossy and fresh. The skin should not be slimy, mouldy, badly wrinkled or overly soft.

• Choose firm green chillies
• Look for smooth and glossy skin
• Avoid slimy, mouldy or leaking chillies
• Avoid badly wrinkled or soft pieces
• Use slightly softer chillies sooner
• Check the current batch if you need a specific heat level or size

Storage and Handling

Keep long green chilli refrigerated and dry. Store it in a breathable produce bag, container or vegetable drawer. Avoid sealing wet chillies in airtight plastic bags, as trapped moisture can make them spoil faster.

Wash green chillies only before use. If the chillies are wet after delivery, dry them gently before storing. Remove any spoiled pieces early so the rest of the batch keeps better.

• Refrigerate after delivery
• Keep chillies dry during storage
• Store in a breathable produce bag or container
• Do not wash before storage
• Wash only before slicing or cooking
• Dry well if the chillies are wet
• Use within a few days for best freshness
• Discard if slimy, mouldy, sour-smelling or badly soft

Nutrition Information

Approximate values per 100g of raw green chilli. These are general nutrition values and are not lab-tested values for the current Long Green Chilli batch. Exact values may vary by chilli variety, maturity, growing condition, freshness, storage and cooking method.

Long Green Chilli can be enjoyed as part of everyday cooking. It naturally contains water, fibre, vitamin C, potassium, vitamin B6 and chilli compounds found in Capsicum vegetables. This is general food information and should not be treated as medical advice.