Green Chilli | whatsinit

About

What it is and where it shows up.

Green chilli is the unripe fruit of Capsicum annuum (family Solanaceae), widely used as a spice, condiment, and vegetable across global cuisines for its pungent, fiery flavour derived from capsaicinoids, principally capsaicin. It is valued both for culinary purposes and for its rich content of vitamins A, C, and E, minerals, dietary fibre, and health-promoting phytochemicals including antioxidants and anti-inflammatory compounds.

Safety summary

The regulatory and scientific consensus.

Green chilli is broadly recognised as safe for most healthy adults when consumed in typical dietary quantities; large-scale reviews report no serious adverse effects from normal food-level intake. However, high-dose or frequent consumption has been positively associated with risk of esophageal, gastric, and gallbladder cancers in some epidemiological analyses, and capsaicin can provoke gastrointestinal irritation, heartburn, and exacerbation of IBS or GERD in sensitive individuals. No formal Acceptable Daily Intake (ADI) has been established by any major regulatory authority, as green chilli is classified as a whole food/natural spice rather than a food additive.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSANZ (Food Standards Australia New Zealand) (Australia)	Approved	Green chilli is recognised as a conventional food. Capsaicin is assessed under the Australia New Zealand Food Standards Code. No ADI established for the whole fruit.source
EFSA (European Food Safety Authority) (European Union)	Approved	Green chilli is regulated as a conventional food under EU General Food Law (Regulation EC No 178/2002). Pesticide Maximum Residue Levels (MRLs) on sweet and hot peppers (including chilli) are monitored annually under Regulation (EC) No 396/2005; the 2023 EU monitoring report flagged some non-compliant chilli pepper samples exceeding pesticide MRLs. No ADI is established; it is not classified as a novel food.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Regulated under FSS (Food Products Standards and Food Additives) Regulations, 2011, Chapter 2.9 — Salt, Spices, Condiments and Related Products. Standards cover extraneous matter, moisture, freedom from mould, insect contamination, and added colouring matter. Green chilli is approved as a spice/condiment with no ADI.source
FDA (Food and Drug Administration) (United States)	Approved	Capsicum (including green chilli) is listed in FDA's Substances Added to Food (formerly EAFUS) database. Under 21 CFR 70.3(f), green peppers contributing their own natural colour to food are explicitly not classified as colour additives. Capsicum is subject to FDA Produce Safety Rule (FSMA) for microbial pathogen controls; FDA sampling of hot peppers (Capsicum genus) found 2.85% Salmonella prevalence, prompting ongoing monitoring.

Who should approach with care

Whose guidance would steer them away.

Ibs — Capsaicin in green chilli activates TRPV1 receptors in the gut and can exacerbate IBS symptoms including cramping, diarrhoea, and urgency, as noted in gastrointestinal reviews of Capsicum annuum.

Ibd — The pungent capsaicinoids in green chilli may irritate inflamed intestinal mucosa and worsen symptoms in Crohn's disease or ulcerative colitis during active flares.

Infants — Green chilli is unsuitable for infants due to its high capsaicin content, which can cause severe mucosal irritation, pain, and gastrointestinal distress in very young children.

Children — Young children have lower tolerance to capsaicin-induced burning sensation and gastrointestinal irritation; introduction should be gradual and age-appropriate.

Pregnancy — While green chilli is safe in typical food quantities during pregnancy, high intake can worsen gestational heartburn and gastroesophageal reflux, which are common in pregnancy.

Research citations

The sources behind this verdict.

1PubMed. Biomedical and Antioxidant Potentialities in Chilli: Perspectives and Way Forward, 2022. pmc.ncbi.nlm.nih.gov
2PubMed. Spicy Food and Chili Peppers and Multiple Health Outcomes: Umbrella Review, 2022. pubmed.ncbi.nlm.nih.gov
3PubMed. The suitability of chili pepper (Capsicum annuum L.) for alleviating human micronutrient dietary deficiencies: A review, 2018. pubmed.ncbi.nlm.nih.gov
4FDA. FY 2016–2017 Microbiological Sampling Assignment Summary Report: Hot Peppers, 2017. fda.gov
5PubMed. Phytochemistry and gastrointestinal benefits of the medicinal spice, Capsicum annuum L. (Chilli): a review, 2016. pubmed.ncbi.nlm.nih.gov
6FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 — Chapter 2.9: Salt, Spices, Condiments and Related Products, 2011. fssai.gov.in

Independently researched6 citations