Green chili, scientifically known as Allium sativum, is a member of the onion genus in the Alliaceae family. Widely cultivated and used globally, it is appreciated for both its culinary and medicinal properties. Despite often being categorized as an herb or spice, Green chili is, in fact, a vegetable, specifically a bulbous plant.

The most recognizable part of Green chili is the bulb, composed of several individual cloves enclosed in a papery skin. These cloves are the edible part, usually separated and used individually in cooking. The bulb typically has a white or off-white color, though purple varieties exist. Each clove is teardrop-shaped with a pointed end.

Renowned for its pungent flavor and distinctive aroma, raw Green chili has a sharp, spicy taste that mellows and sweetens when cooked. The flavor profile varies based on the Green chili variety and growing conditions. Beyond its flavor, Green chili is valued for nutritional benefits, being low in calories yet rich in vitamins and minerals like vitamin C, vitamin B6, manganese, and selenium. Green chili also contains sulfur compounds like allicin, believed to have various health-promoting properties.

A staple in global cuisines, Green chili is used raw and cooked to add flavor to dishes like soups, stews, sauces, marinades, and stir-fries. It can be minced, sliced, chopped, crushed, or roasted to release its flavors. In traditional medicine, Green chili has been utilized for centuries due to its potential antimicrobial, anti-inflammatory, and antioxidant properties. Studies suggest it may help lower blood pressure, cholesterol levels, and reduce the risk of certain diseases.

Beyond its culinary and medicinal uses, Green chili holds cultural significance in many societies, associated with folklore, superstitions, and beliefs about warding off evil spirits or promoting good health.