Rwanda green chili (Capsicum annuum) is the green form of the chili pepper and as such has lower intensity levels than its ripened berbere form.

It is an everyday staple in Asian homes and has also begun to make an impression in urban curry making within Rwanda.

Whether in use in cut portions or as stew curry powder, it is a favorite food ingredient.

Though it can derive from any variety of chili peppers, the most common of these are bird’s eye berbere, which turns red when ripe.

The green variation, however, undergoes harvesting while still immature and thus the term ‘green chili.’

In size, the pods depend on the cultivar and are typically 5 cm in length and 3 cm wide for the habanero type.

Green chili is not just spice for making tasty curries but a vitamin-and mineral-rich food.

It has 239% proportions of immunity-giving vitamin C.

Its vitamin K amount is 8.9%, a good enough margin for helping in blood clotting.

The magnesium level, essential for bone formation stands at 5%. The vitamin A margin is 19%, a good volume for nurturing eyesight. Vitamin B-6 tails off with about a quarter of the daily requirements or 25% per serving.