Fresh Green Chili

Khansland Fresh Green Chili is organically grown long, thin-skinned green chilies picked at the ideal stage of maturity — fully formed but before any colour change begins — delivering a clean, bright, fresh heat and a grassy, slightly citrusy flavour that is fundamentally different from the flavour of ripe red chili. Both forms have their roles in Bengali cooking, and our organically grown chilies deliver the authentic flavour that makes each role possible.

Fresh green chili serves three distinct roles in Bengali cooking. In curries and dal, two or three whole green chilies are added at the tempering stage to release their fresh, bright heat into the oil base. Sliced into thin rings or roughly crushed, green chili is added raw to salads, chutneys, and raitas for its sharp, immediate heat. And whole green chilies are served alongside almost every meal in a traditional Bangladeshi household as a condiment — bitten into between mouthfuls of rice and dal to add fresh heat incrementally throughout the meal.

The heat level of our fresh green chilies is medium-high by Bangladeshi standards. The fresh, grassy flavour that accompanies the heat is what makes these chilies worth growing organically, as it is absent from conventionally grown chilies treated with preservatives.