Green chillies are the hot members of the capsicum family. The bright green colour is the first stage of the chilli as it begins to ripen. It is largely debated whether green chillies or red chillies are the spiciest, but both contain plenty of heat. Green chillies can be sliced or roasted and added to any recipe where spice is desired. Removing the seeds prior to slicing and cooking will reduce the amount of spiciness in the prepared food.