In everyday dishes, chili is an essential seasoning. Green chili and red chili are both important in adding a spicy taste to the dish. Green chili, yellow chili, and red chili of the same plant differ in ripeness. When they are not ripe, they are green, and when they are ripe, they turn yellow and then red.
However, if it is different varieties of chili, the green, yellow, and red colors will vary. The ripening process of the fruit will cause the chili to change its nutritional composition. However, the amount of chili consumed daily is very small, so here we only discuss the taste and value that the chili brings to enhance the flavor of the dish.
Different varieties of chili have different tastes: Spicy chili has many different varieties, from small and thin peppers like Hà Giang Tăm head chili, common chili popular everywhere, Quảng Ngãi chili, bống chili, round chili… Each variety of chili has its own unique spicy, sweet, and fragrant taste. Common chili is the most popular, but they mainly create a spicy and slightly bitter taste without a sweet aftertaste. Bống chili has thick and juicy flesh, both spicy and fragrant, and has a sweet aftertaste, without a hot and bitter feeling. Hà Giang chili is spicy and has a slightly strong fragrance but has a very distinctive taste. Quảng Ngãi green chili and the Central Highlands region are spicy and fragrant… Each type of chili will have different values when added to dipping sauces and making chili sauce or used raw in pho, bun, and miến. Among chili varieties, common chili is usually the cheapest because they have thin flesh, high productivity, and are the most popular, and they mainly create spiciness without fragrance and sweetness, juicy like other chili varieties.
When to use green or ripe chili?
Different types of chili have different changes in taste depending on the ripeness, although the level of spiciness may remain the same. So not every time should ripe chili be used. Sophisticated housekeepers will consider the aroma of the chili before using it.
Common chili must be ripe to be spicy, while green chili is less spicy, so it will mostly be used when they are ripe. However, if you can pluck green fruit that is already ripe, they are still spicy and have a distinctive aroma of green chili compared to ripe chili. When they are green, they are not only spicy but also very fragrant, but when they are ripe, the fragrance is greatly reduced. Many people like to add green chili because of its fragrance. On the other hand, many people prefer to use ripe chili because of its striking red color. Especially in the North, they prefer the color of ripe chili because they pay less attention to the aroma of chili. Meanwhile, in the Central and Central Highlands, many people are familiar with green chili, and even picky people only choose green chili for dipping, because they prefer the taste over the red color.
Many famous pho shops do not seem “sophisticated” when they use ripe chili, so they have to accept a higher price to switch to bống chili with thick flesh, spicy but fragrant and sweet aftertaste
Bống chili will be used to eat pho by combining green and red fruits to create a fresh chili plate with a bright and eye-catching color. This type of chili has little difference in spiciness between green and red fruits, and the price is quite high. When they are still green, they are more plump and crunchy than when they are ripe red. So when buying this chili, people will choose green fruits that are slightly yellow.
When adding chili to braised dishes, if you use ripe common chili, it will only be spicy, but if you add green chili, you will notice the distinctive aroma of green chili for this dish.
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When buying peppers, whether you want spicy or non-spicy peppers, the shape of the fruit is a helpful reference for you.
